Bread
 Panini Express
Daniel Leader and Lauren Chattman
He wowed us with his Local Breads (43.50). Now Daniel Leader shows us how to take a loaf and stuff it. This could be the moment to invest in a panini press but fillings such as gruyere, speck and caramelized onions or lamb, eggplant, and feta cheese are going to taste good any which way you serve them. To gild the lily there is a selection of condiments and Leader’s insights into the basics of bread selection. Colour photos. Hardcover, 144 pp. $23.00.
 Peter Reinhart's Whole Grain Breads
Peter Reinhart
This latest book from bread-baking extraodinaire Peter Reinhart (The Bread Baker's Apprentice) focuses exclusively on whole grain baking. Never fear, though, all is not doorstops and brown bricks. While there are wholesome loaves using a variety of grains besides wheat, including spelt and rice, you can make cinnamon rolls and bacon-topped foccacia as well Reinhart's thorough explanations are illustrated by many colour photographs, making this book suitable for new and experienced bakers. Hardcover, 309 pp. $42.00.
 Local Breads
Daniel Leader
An artisan bread baker himself, Daniel Leader brings a unique set of skills to interpreting the recipes of international artisan bakers. These recipes are built on sourdough starters and whole grains. The ingredients are set up in a grid with quantities given for volume, U.S. weigh, metric weight, and baker’s percentage. While the recipes are interesting - particularly the blue cheese bread from Auvergne - it is the question and answer sections scattered throughout the book that really make it a must-have for anyone even vaguely interested in bread baking. Follow Leader’s advice to avoid the overly sour, bowling ball-weigh loaves that plague home bakers working with levains and whole grains. Colour photos and line drawings. Hardcover, 355 pp. $43.50.
 Bread & Oil
Tomas Graves
A treatise on mediterranean cooking, agriculture, and traditions illustrated
with examples and recipes from the island of Majorca. This is a lovely
and loving guide to the people and cuisine of the island perfect
for literary foodies and anyone travelling in the region. Hardcover,
254 pp. $29.95.
 Baker & Spice Exceptional Breads
Dan Lepard & Richard Whittington
Previously published in Baker & Spice Baking (out of print), these recipes are of interest to the bread baker with at least some experience in bread baking, For the baker wishing to try wild yeast based breads there are four starters on which to practice. Colour photos. Softcover, 160 pp. $14.95.
 Upper Crusts
Sheilah Kaufman
French toast, that simple, inventive, and versatile way to use up bread gets an entire chapter in this book on using up that extra loaf before it is too late. Sweet and savory bread puddings also get extensive treatment, along with recipes for using up bread crumbs and other leftover slices. Softcover, 246 pp. $25.50.
 Bread Science
Emily Buehler
An absolutely essential book for the professional, or even the serious amateur baker, this guide provides a step-by-step explanation of the science behind artisanal bread. Well illustrated with line drawings and black and white photos the book includes a useful section on dough shaping. Softcover, 256 pp. $20.00.
 Good Bread is Back
Steven Laurence Kaplan
An academic who has been twice knighted by the French government for contributions to "the sustenance and nourishment" of French culture, Steven Laurence Kaplan has made the history of French bread and its renaissance his avocation. Rather than merely presenting facts, Kaplan is able to evoke the sensory properties which make French bread beloved way beyond the borders of France. Colour photos of historic boulangeries. Hardcover, 368 pp, $32.95.
 Panna Cotta
Camilla V. Saulsbury
A specialty of Piedmont, panna cotta combines the unctuous pleasure of custard with the jiggly joys of gelatin. There are classic and contemporary dessert versions vanilla bean, coffee –and contemporary inventions like chai and cherries jubilee. For an unusual first course , try a savory panna cotta: queso fresco with chimichurrim & cherry tomatoes or cauliflower with white truffle oil. Black and white photos, small print. Hardcover, 141 pp. $21.95.
  More from Ace Bakery
Linda Haynes
When Ace Bakery's café was too briefly up the street from us we loved
to treat ourselves to baby cakes and angel muffins. Their presence alone makes
Ace Bakery's second book even better than the first. Add bread recipes and imaginative
dishes to serve with bread and to use up bread, stir in beautiful photographs,
and a handful up helpful hints and you've got a book to keep open on the kitchen
counter. Royalties go to support women and children in crisis. Colour photos.
Softcover, 207 pp. $28.95.
 The Easy Way to Artisan Breads & Pastries
Avner Laskin
If you always thought it might be fun to bake bread, or if you already do but need more sophisticated recipes, then this is the book for you. Laskin (author of Artisan Patisserie for the Home Baker) is very good at taking items that might look difficult and breaking the instructions down into easy to follow steps. Also helpful is the breakdown each recipe has including estimated prep time, resting time, rising time, and baking time, showing you that bread baking isn't really such a big production after all; it's hands off most of the time. Colour photos. Hardcover, 160 pp. $37.95.
 The
Italian Baker
Carol Field
Classic tastes of the Italian countryside reverberate in this book of pizza,
breads, focacce, cakes, pastries and Italian cookies. Hardcover, 443 pp. $52.95.
 Dough
Richard Bertinet
Five basic doughs are the basis for the recipes. IACP Cookbook of the
year 2006. For all the hardcore bread bakers out there, namely men, and
those who want to learn more. Hardcover, 160 pp, $34.95 with DVD
 A Blessing of Bread
Maggie Glezer
From the steppes of Russia to the rainforests of Guatemala, bread baking is a
common tradition throughout the Jewish world. Maggie Glezer (Artisan
Baking Across America, $59.95)combines an ability to transmit technique
along with explaining the symbolism attached to the particular bread. Iraqi
matzot, roscas
reinada from the Island of Rhodes, Doña Dora’s Quatemalan challah
are offered along with the more familiar ryes and challahs of the Ashkenazi
tradition. B & W photos. Hardcover, 336 pp, $49.95.
 Bread:
A Baker's Book of Techniques and Recipes
Jeffrey Hamelman
Like Peter Reinhart in Crust and Crumb, ($48.00) and Bread Baker's
Apprentice($56.00) and Rose Levy Beranbaum in The Bread Bible ($52.50), the director of
the King Arthur Flour Bakery and Baking Education Center takes a scientific approach
to bread baking. In a book which offers a good selection of rye breads, Hamelman
is not as readable as Reinhart nor as obsessive-compulsive about detail as Beranbaum.
Still it is a book worthy of a serious baker s library. Colour photos and line
drawings. Hardcover, 415 pp, $57.99.
 The ACE Bakery Cookbook
Linda Haynes
Warm and lovingly-crafted recipes for and with bread from the Toronto
s ACE Bakery, celebrating its 10th anniversary. Proceeds go towards charitable food-related
projects. Colour photos. Softcover, 223pp. $28.95.
 The Bread Bible
Rose Levy Beranbaum
From the authority on baking comes a can
t-miss guide to breads, full of techniques, ingredients and wise advice. Thoughtful
and well written, with colour photos. Hardcover, 640pp. $52.50.
Your Brick Oven
Russell Jeavons
Softcover, 84 pp, $22.95.
 The Cornbread Book
Jeremy Jackson
Jackson is the impassioned champion of a simple dish he refers to
as "the American
bread -- a by-the-people-for-the-people bread." In this witty ode to
'pone, he has created 50 mouthwatering recipes just itching to be served up
hot from the
oven with a heap of butter. Mmmm... Hardcover, 132 pp. $22.95.
 125 Best Quick Bread
Recipes
Donna Washburn & Heather Butt
Comfort food at its best. Nothing beats fresh bread. Baking times
in these hearty recipes range from 10 minutes to just over an hour.
Best picks: Cheese Biscuits and
Banana Chocolate Chip Coffee Cake. 191 pp. $19.95. Recipe: Cheese
Biscuits.
 Canada's Best
Bread Machine Baking Recipes
Donna Washburn & Heather Butt
125 great recipes for your bread machine. Includes tips for successful bread making.
Versatile and easy to follow. Best picks: Potato Chive Bread and Sun-Dried Tomato
Basil Bagels. 191 pp. $19.95. Recipe: Sun-Dried
Tomato Basil Bagels
 More of Canada's
Best Bread Machine Baking Recipes
Donna Washburn and Heather Butt
With a renewed interest in bread machines, it is helpful to have a handy, easy-to-read
book like this with carefully tested and tasty recipes. Best picks: Red
Onion Focaccia and Carrot Bran Bread. 191 pages. $19.95.
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Flatbreads & Flavors 
English Bread and Yeast Cookery