Cooking:

Secrets of a Jewish Baker
Recipes for 125 Breads from Around the World
Written by George Greenstein

Format: eBook, 336 pages
On Sale: May 15, 2013
Price: $15.99

For more than twenty years, George Greenstein owned and operated a Long Island bakery that produced all sorts of baked goods, from all sorts of ethnic traditions—focaccia and Irish soda bread, Bavarian pumpernickel and naan—including many from his own culture, such as Jewish corn bread, challah, and bagels. His bakery was... 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: eBook, 240 pages
On Sale: November 6, 2012
Price: $12.99

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 >

Gluten-Free and Vegan Bread
Artisanal Recipes to Make at Home
Written by Jennifer Katzinger
Photographed by Kathryn Barnard

Format: eBook, 192 pages
On Sale: November 6, 2012
Price: $24.95

Jennifer Katzinger makes baking artisanal gluten-free and vegan breads at home simple. This cookbook contains recipes for yeasted breads, fougasse, flatbreads, sweet breads, sourdough, quick breads, savory breads, sandwich breads. More than 60 recipes, including Country Baguette, Cinnamon Pecan Rolls, Kalamata Olive Bread, Simple Focaccia, Quinoa Crackers, Matzo Flatbread, Walnut Wild... Read more >

Gluten-Free and Vegan Bread
Artisanal Recipes to Make at Home
Written by Jennifer Katzinger
Photographed by Kathryn Barnard

Format: Trade Paperback, 192 pages
On Sale: October 30, 2012
Price: $24.95

Jennifer Katzinger makes baking artisanal gluten-free and vegan breads at home simple. This cookbook contains recipes for yeasted breads, fougasse, flatbreads, sweet breads, sourdough, quick breads, savory breads, sandwich breads. More than 60 recipes, including Country Baguette, Cinnamon Pecan Rolls, Kalamata Olive Bread, Simple Focaccia, Quinoa Crackers, Matzo Flatbread, Walnut Wild... Read more >

Flour Water Salt Yeast
The Fundamentals of Artisan Bread and Pizza
Written by Ken Forkish

Format: Hardcover, 272 pages
On Sale: September 18, 2012
Price: $35.00

From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken... Read more >

Flour Water Salt Yeast
The Fundamentals of Artisan Bread and Pizza
Written by Ken Forkish

Format: eBook, 272 pages
On Sale: September 18, 2012
Price: $18.99

From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker... Read more >

My Pizza
The Easy No-Knead Way to Make Spectacular Pizza at Home
Written by Jim Lahey and Rick Flaste

Format: Hardcover, 192 pages
On Sale: March 20, 2012
Price: $27.50

Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.
 
The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery... Read more >

My Pizza
The Easy No-Knead Way to Make Spectacular Pizza at Home
Written by Jim Lahey and Rick Flaste

Format: eBook, 192 pages
On Sale: March 20, 2012
Price: $14.99

Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.
 
The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery... Read more >

Panini

Written by Carlo Middione
Photographed by Ed Anderson

Format: eBook, 112 pages
On Sale: January 25, 2012
Price: $5.99

Melted fontina cheese, salty pancetta, crispy grilled ciabatta bread--European sensibility meets comfort food in the panino. PANINI celebrates the original Italian sandwich with 50 recipes, including grilled, not-grilled, and open-faced creations. Home cooks will find instructions for making their own bread and building traditional panini using a variety of cheeses, cured... Read more >

Scanwiches

Created by Jon Chonko

Format: Hardcover, 152 pages
On Sale: November 8, 2011
Price: $19.95

A fresh way of looking at the world’s most versatile food, Scanwiches is a declaration of love for that ubiquitous meal between two slices of bread: The Sandwich.

  As simple as they are, sandwiches seem to inspire unusual devotion and bitter argument. Debates have lasted decades over the best way to... Read more >

Classic Sourdoughs, Revised
A Home Baker's Handbook
Written by Ed Wood and Jean Wood

Format: eBook, 192 pages
On Sale: November 2, 2011
Price: $13.99

Sourdough: The Gold Standard of Bread
 
More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply... Read more >

The Italian Baker, Revised
The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies
Written by Carol Field
Photographed by Ed Anderson

Format: eBook, 432 pages
On Sale: November 1, 2011
Price: $18.99

Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally... Read more >

The Italian Baker, Revised
The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies
Written by Carol Field
Photographed by Ed Anderson

Format: Hardcover, 432 pages
On Sale: November 1, 2011
Price: $35.00

Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally... Read more >

Beard On Bread

Written by James Beard

Format: eBook, 256 pages
On Sale: October 12, 2011
Price: $14.99

Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl... Read more >

Classic Sourdoughs, Revised
A Home Baker's Handbook
Written by Ed Wood and Jean Wood

Format: Trade Paperback, 192 pages
On Sale: July 12, 2011
Price: $19.99

Sourdough: The Gold Standard of Bread
 
More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply... Read more >

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

Format: eBook
On Sale: May 18, 2011
Price: $18.99

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 >

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

Format: eBook
On Sale: April 13, 2011
Price: $16.99

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 >

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

Format: eBook
On Sale: April 6, 2011
Price: $18.99

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 >

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

Format: eBook, 464 pages
On Sale: March 2, 2011
Price: $17.99

The original, classic cookbook devoted to baking honest, delectable and nutritious whole grain breads. In a special section, the author has compiled a comprehensive and meticulous breadmaking "handbook".


From the Trade Paperback edition. Read more >

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

Format: eBook
On Sale: October 13, 2010
Price: $15.99

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 River Cottage Bread Handbook

Written by Daniel Stevens
Introduction by Hugh Fearnley-Whittingstall

Format: eBook, 224 pages
On Sale: October 5, 2010
Price: $13.99

The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and... Read more >

The River Cottage Bread Handbook

Written by Daniel Stevens
Introduction by Hugh Fearnley-Whittingstall

Format: Hardcover
On Sale: June 15, 2010
Price: $22.00

The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and... Read more >

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 >

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: $10.99

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 >

Panini

Written by Carlo Middione
Photographed by Ed Anderson

Format: Hardcover, 112 pages
On Sale: July 1, 2008
Price: $14.95

Melted fontina cheese, salty pancetta, crispy grilled ciabatta bread--European sensibility meets comfort food in the panino. PANINI celebrates the original Italian sandwich with 50 recipes, including grilled, not-grilled, and open-faced creations. Home cooks will find instructions for making their own bread and building traditional panini using a variety of cheeses, cured... Read more >