The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart see related items If you are going to bake bread, why not aim to master the art. This is a great book to teach you just how far you can go. Aim high.

The Bread Builders: Hearth Loaves and Masonry Ovens by Daniel Wing see related items Great ovens and the loaves that love them.

Crust & Crumb: Master Formulas For Serious Bakers by Peter Reinhart see related items As you become more and more serious about your baking, you will appreciate the approaches and techniques discussed at length in this book.

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The Village Baker: Classic Regional Breads from Europe and America by Joe Ortiz   see related items The Village Baker is an enticing account of how to make authentic, traditional breads -- especially those using slow rising natural sour yeasts. This book will inspire you to aim at a high standard.

Brother Junipers Bread Book: Slow Rise As Method and Metaphor by Brother Peter Reinhart see related items Great cooking is always about more than the food. The slow rise method makes the tastiest bread and the saltiest souls.

Artisan Baking Across America: The Breads, The Bakers, The Best Recipes by Maggie Glezer see related items Meet the people who do it and learn how they do it. Bread is incredible, and it elicits the best from those who bake it.

Country Breads of the World: Eighty-Eight of the World's Best Recipes for Baking Bread by Linda Collister   see related items Wonderful variety of fine breads. You will find many surprises in this book to delight yourself and your eaters.

The Bread Bible by Rose Levy Beranbaum see related items This book is a lot more confusing than the real Bible, but the essence of everything you need to know to bake fine bread is in here somewhere.

The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook by King Arthur Flour see related items The people at King Arthur know their stuff -- flour and yeast, that is. A great all-around baking book to put their stuff into action.

BERNARD CLAYTON'S NEW COMPLETE BOOK OF BREADS : REVISED AND EXPANDED by Bernard Clayton   see related items Bernard thought this book was complete the first time, but now it is even more complete -- revised & expanded, that is. A fine reference on bread and baking.

The Bread Book by Linda Collister see related items A very inviting book that will encourage you to go back to the kneading board when other more sophisticated books discourage you. Great recipes.

Ultimate Bread by Eric Treuille see related items This book displays the variety of foods we call bread -- so many wonderful ideas and straightforward instruction on how to get the best results.

The Breads of France: And How to Bake Them in Your Own Kitchen by Bernard Clayton   see related items Whether France or Italy has the best bread is worth exploring. This book will open up the secrets of the French side of the argument. Your bread making will never be the same again.

The Italian Baker by Carol Field see related items And this book will launch you into the Italian side of the argument. I think Italian style bread is a little easier to make, and since it tastes just as good, I recommend you try this book.

Focaccia : Simple Breads from the Italian Oven by Carol Field see related items Whoever invented foccacia deserves the Nobel Piece prize.

Classic Sourdoughs: A Home Baker's Handbook by Ed Wood see related items Love that sourdough. It cries out for real butter.

Recipes from the Old Mill : Baking with Whole Grains by Sarah E. Myers see related items The principle is: the more whole grain, the better. This book will help you work whole grains into more of what you prepare.

The Laurel's Kitchen Bread Book : A Guide to Whole-Grain Breadmaking by Laurel Robertson see related items Laurel has improved my cooking and eating habits tremendously with her general purpose cookbooks. This whole grain baking book is no different.

The Tassajara Bread Book by Edward Espe Brown see related items Tassajara was my introduction to real bread making. It taught me the importance of the sponge, which has transformed my bread baking.

Great Whole Grain Breads by Beatrice A. Ojakangas see related items More wonderful whole grain baking. Don't overdo it. This stuff can make you fat.

The New Book Of Whole Grains : More than 200 recipes featuring whole grains by Marlene A. Bumgarner   see related items If you have gotten this far, you are probably pretty serious about whole grains. This book takes the lid off and introduces you to a wide range of possibilities.

The Bread Lover's Bread Machine Cookbook by Beth Hensperger see related items A bread machine is just another kitchen tool that you need to learn to use well. Start with this book and then branch out.

Rustic European Breads from Your Bread Machine by Linda West Eckhardt see related items You can make great breads using your bread machine. You are sure to develop your own favorites, but experiment -- don't let your breadmaking go stale.

Electric Bread : The Best in Bread Machine Baking by Suzan Nightingale see related items Nightingale will teach you all of the tricks and techniques you need to make fine bread using your machine.

More Electric Bread by I. C. E. see related items Here's an idea -- let your bread machine work alongside you while you knead a traditional loaf. That way, you get double the product.

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