Here is a list of the best bread baking books every home baker needs in their arsenal to make delicious homemade bread.

A collection of my ten favorite, go-to cookbooks that make the perfect holiday gifts!

*This post contains amazon affiliate links. This means that if you choose to purchase from the links below, I will receive a small commission. Thanks for your support! :) I don’t know about you, but when I was a beginner bread maker, the thought of making bread was so overwhelming. You have to learn all

This vintage cookbook page includes recipes for coffee cake, fruit bread, corn bread and cinnamon buns. A colorful illustration of each of the baked goods, ready to serve, is included to the right of the recipes on the page. I scanned the original page from Any one can Bake, published by the Royal Baking Powder Co. in 1929 (copyright was not renewed). Click...Read More

The titles we’ve waited all winter for.

Best bread baking books teach you how to make fresh bread at home. Learn to bake artisan bread in an oven or make bread in a bread machine.

Highlights This is a book about bread: how to make it and how to eat it at every stage of its life cycle--from the James Beard Award-nominated owner of cult-favorite bakery Bread & Salt. About the Author: RICK EASTON is a baker and co-owner of Bread & Salt Bakery in Jersey City, New Jersey. 272 Pages Cooking + Food + Wine, Regional & Ethnic Description About the Book "75 Italian(ish) recipes for baking, using, and eating with bread, from the owner of the bakery Bread & Salt"-- Book Synopsis This is a book about bread: how to make it and how to eat it at every stage of its life cycle--from the James Beard Award-nominated owner of cult-favorite bakery Bread & Salt. "What happens when an all-important subject like bread is tackled by one of the most talented chefs and one of the most engaging food writers in the country? Magic." --Mark Bittman, author of How to Cook Everything Bread and How to Eat It is a timely revival of cucina povera (poverty cooking)--a bread-centric approach to meal prep that has fallen out of favor in American kitchens and that baker Rick Easton is hell-bent on restoring. In these pages, home cooks will discover everything they need for baking their own bread (although Easton strongly recommends you frequent your local bakery, as people have for hundreds of years); things to make with bread (Bread Meatballs! Pasta with Bread Crumbs and Cauliflower!); things to eat with bread (Greens and Beans! Dried Chestnut and White Bean Soup!); and, of course, the ultimate guide to sandwiches you never knew you needed (Tuna with Harissa, Eggs, and Olives! Frittata, Artichoke, Pecorino, and Mint!). A celebration of bread in all its forms--from fresh-baked to stale, from slices to crumbs--Bread and How to Eat It is an eminently accessible, riotously opinionated, and utterly indispensable cookbook for making the most of every loaf. Review Quotes "What happens when an all-important subject like bread is tackled by one of the most talented chefs and one of the most engaging food writers in the country? Magic." --Mark Bittman, author of How to Cook Everything "Rick is a brilliant baker working with such intellect and care at every step of the process. Finally the world will have a glimpse into his world of bread." --Dan Richer, New York Times best-selling author of The Joy of Pizza "I'm a regular patron of Easton's legendary Bread and Salt, where I gobble focaccia sandwiches and Italian pastries rarely seen in this country. Now he and Melissa McCart have collaborated on a cookbook that's not really a cookbook but an appreciation of the plebeian eats that all of us love, but are rarely found in restaurants." --Robert Sietsema, critic, Eater New York "Getting to sit at Rick's table is a marvelous experience. This book is the next best thing--an elaborate invitation, a manual and manifesto, a menu for us all to re-create that magic in our own hearths and homes." --Daniela Galarza, staff writer at The Washington Post "Rick Easton has written an entire and entirely wonderful book all about bread and the many ways to cook with and eat it. This is a very fortunate thing for all of us, and I'm grateful. But I would instruct you to pay attention to the stuff in here that is NOT bread, too. Because no one makes better beans, for instance. Beans with greens, bean soups, fava bean puree (or, one of the greatest things on earth), a most comforting porridge of chickpeas and leftover bread . . . because the bread is what ties it all together, of course. P.S. Don't sleep on the Torta di Pane." --Charlotte Druckman, editor of Women on Food "By now, we have a ritual: We get a haul--more than any reasonable person would need--from Bread and Salt. Then, over the course of the next few days, maybe as long as a week, we eat it little by little, observe it, take comfort in its company. When the bread first arrives, it is in its spring. We like to cut and carve it with the reverence we bestow on meat or tuna, registering the different emotions and personalities in every layer; you immediately see, for instance, that the bottom eats differently than the sides or the top. For most bread, that would be that--common wisdom is that every second that goes by is a second closer to stale. But Bread and Salt's work, technique, and depth make it so you're watching a piece of craft evolve, naturally--watching it and tasting it age, like a bottle of the finest Burgundy. It's really something to experience." --Frank Castronovo and Frank Falcinelli of Frankies 457 Spuntino, Franks Wine Bar, and F&F Pizzeria About the Author RICK EASTON is a baker and co-owner of Bread & Salt Bakery in Jersey City, New Jersey. He lives down the street from the bakery with coauthor Melissa McCart and their dog, Lucy. MELISSA McCART is a food journalist who has worked for Mark Bittman on Substack and Medium; and for Eater.com and the Pittsburgh Post-Gazette. You can also find her work in Bon Appétit, Saveur, The Washington Post, and elsewhere.

It’s no secret I love to cook and that I love collecting cookbooks for recipe inspiration! I have a great collection, nearing 100 cookbooks to flip through from baking to old-fashioned cockta…

Bitting, K.G. Gastronomic bib.

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The Homemade Bread Cookbook

Soft, fluffy Brioche Doughnuts glazed in a Blackberry Glaze will make you re-imagine childhood nostalgia. These are the most PERFECT homemade ring donuts that you’ll ever make.

Whether you consider yourself a Master Chef or a budding apprentice in the kitchen, a good set of cookbooks is essential to any home. From Australian classics to international best sellers, these are the cook books that are indispensable for any modern

Bitting, K.G. Gastronomic bib.

63 p. 19 cm

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In Het complete brood bakboek leert bakker Eric Kayser je de fijne kneepjes van het broodbakken en krijg je 50 verschillende recepten. Dit is mijn review.

Great gifts that'll make for good eats.

Cookbook: The Baking Bible by Rose Levy Beranbaum Overall Impression: Living up to its formidable title, The Baking Bible provides detailed, authoritative instructions to create exceptional cakes, cookies, and breads. You know those recipes that, at first glance, look simple and fast but in fact turn out to be long or laborious? Happily, The Baking Bible puts up no such facade.

This appropriately named loaf resembles a roll of wool, but despite its intricate appearance, it couldn’t be easier to make. We turned to our bread flour-based Japanese Milk Bread recipe for the soft, pillowy base for this gorgeous bread. While filling combinations are limitless, we find that pairing the dough with sweetened cream cheese studded with raspberries and lemon zest not only keeps things fresh and light, but makes this wool roll bread downright delicious!Note: To save a bit of time, make a supply of tangzhong starter up to five days ahead; see “tips,” below, for the details.