Cooking:

Peter Reinhart's Artisan Breads Every Day
Fast and Easy Recipes for World-Class Breads
Written by Peter Reinhart

Format: Hardcover, 224 pages
On Sale: October 27, 2009
Price: $30.00

Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor' s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease.

Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta... Read more >

The Tassajara Bread Book

Written by Edward Espe Brown

Format: Hardcover, 192 pages
On Sale: August 18, 2009
Price: $24.95

“The bible for bread baking” (Washington Post)–now with an updated look and sixteen pages of color photos.

The Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than thirty years. In this deluxe edition, the same gentle, clear instructions
and wonderful recipes are presented in a... Read more >

Confessions of a French Baker
Breadmaking Secrets, Tips, and Recipes
Written by Peter Mayle and Gerard Auzet

Format: eBook, 112 pages
On Sale: April 2, 2009
Price: $16.95

Attention bread lovers!

In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads “had been elevated to the status of a minor religion.” Its name: Chez Auzet.

Now, several hundred visits later, Mayle... Read more >

Bread Comes to Life
A Garden of Wheat and a Loaf to Eat
Written by George Levenson
Photographed by Shmuel Thaler

Format: Trade Paperback, 32 pages
On Sale: October 1, 2008
Price: $7.99

From a patch of wheatgrass in his backyard, award-winning filmmaker George Levenson takes readers on a tour of bread made from scratch. A thresher, a grinder, and finally a doughy combination of flour, water, yeast, and oil combine to make a freshly baked loaf of whole wheat bread. With energetic, poetic... Read more >

Peter Reinhart's Whole Grain Breads
New Techniques, Extraordinary Flavor
Written by Peter Reinhart
Photographed by Ron Manville

Format: Hardcover, 320 pages
On Sale: September 1, 2007
Price: $35.00

We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?

Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his... Read more >

The Wonder Bread Cookbook
An Inventive and Unexpected Recipe Collection from Wonder
Written by Leo Gong

Format: Hardcover, 112 pages
On Sale: April 1, 2007
Price: $12.95

As part of Wonder Bread's eighty-fifth anniversary celebration, Wonder put out a call for recipes, asking people to share their ideas for making more than simply sandwiches with America's favorite brand of white bread. Fans responded with an outpouring of recipes featuring the famously soft loaf. Nearly fifty of these wonderful... Read more >

Crust and Crumb
Master Formulas for Serious Bread Bakers
Written by Peter Reinhart

Format: Trade Paperback, 224 pages
On Sale: September 1, 2006
Price: $19.95

Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to... Read more >

Confessions of a French Baker
Breadmaking Secrets, Tips, and Recipes
Written by Peter Mayle and Gerard Auzet

Format: Hardcover, 112 pages
On Sale: October 25, 2005
Price: $16.95

Attention bread lovers!

In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads “had been elevated to the status of a minor religion.” Its name: Chez Auzet.

Now, several hundred visits later, Mayle... Read more >

The Panera Bread Cookbook
Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe
Written by Panera Bread
Contribution by Ward Bradshaw and Joel Cammett
Foreword by Peter Reinhart

Format: Trade Paperback, 256 pages
On Sale: November 9, 2004
Price: $18.95

Nothing satisfies or delights the appetite quite like bread, from rustic sourdough sandwiches and crostini piled high with Roma tomatoes to Sunday morning French toast and savory Thanksgiving stuffing. No one knows better than Panera Bread that well-made bread is the centerpiece to a great meal. Now America’s favorite bakery-cafe offers... Read more >

The Cheese Board: Collective Works
Bread, Pastry, Cheese, Pizza
Written by Cheese Board Collective Staff
Edited by Cheese Board Colletive
Foreword by Alice Waters

Format: Trade Paperback, 240 pages
On Sale: September 12, 2003
Price: $21.95

The Cheese Board was there, a hole in the wall with a line out the door, before Chez Panisse was so much as a gleam in my eye. When the restaurant was conceived, I wanted it to be in North Berkeley so the Cheese Board would be nearby, because I knew... Read more >

The Laurel's Kitchen Bread Book
A Guide to Whole-Grain Breadmaking
Written by Laurel Robertson, Carol Flinders and Bronwen Godfrey

Format: Trade Paperback, 464 pages
On Sale: September 9, 2003
Price: $23.00

The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for... Read more >

Totally Bagels

Written by Helene Siegel

Format: Trade Paperback, 96 pages
On Sale: September 1, 2003
Price: $5.95

This die-cut charmer is devoted to the versatile invader from the kosher deli: TOTALLY BAGEL. Anything and everything tastes great on or with this perfect carbohydrate. Read more >

The Pancake Handbook
Specialties from Bette's Oceanview Diner
Written by Steve Siegelman, Bette Kroening and Sue Conley

Format: Trade Paperback, 128 pages
On Sale: July 15, 2003
Price: $12.95

Settle into a plush, red Naugahyde booth at Bette'¬?s Oceanview Diner, and you'¬?ll be served some of the best pancakes on the planet. Back in 1982, Bette'¬?s was founded in Berkeley, California, by a breakfast-loving group of chefs. It has since become one of the Bay Area'¬?s favorite breakfast and brunch... Read more >

Classic Sourdoughs
A Home Baker's Handbook
Written by Ed Wood

Format: Trade Paperback, 224 pages
On Sale: November 30, 2001
Price: $19.95

Bread lovers and baking enthusiasts who covet the mouthwatering aroma and tantalizing taste of the most esteemed of breads, sourdough, will delight in CLASSIC SOURDOUGHS, an updated version of our essential baker'¬?s companion, WORLD SOURDOUGHS FROM ANTIQUITY. Author and sourdough aficionado Ed Wood describes the basics of preparing a sourdough culture... Read more >

The Bread Baker's Apprentice
Mastering the Art of Extraordinary Bread
Written by Peter Reinhart
Photographed by Ron Manville

Format: Hardcover, 320 pages
On Sale: November 14, 2001
Price: $35.00

Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s... Read more >