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Bread
 River Cottage Handbook Number 3: Bread
Daniel Stevens
Part of the essential series from River Cottage. A practical guide to baking great bread of all shapes and sizes. Seasonal, local, organic, as the book says "take the Slow Road to River Cottage." Hardcover, 224 pp. $25.00.
 Amy's Bread Updated
Amy Scherber & Kim Dupree
A new and revised edition of the ever popular Amy, the bakery of the same name, in New York. Featuring recipes for breads both savoury and sweet, as well as great ideas for sandwiches, this is a must for bread and baking enthusiasts. Hardcover, 276 pp. $42.00.
 CIA At Home: Artisan Breads
Culinary Institute of America
At Home with the Culinary Institute of America aims to give home cooks the same in depth, thoroughly tested types of cookbooks that professionals have come to expect. This book features bread recipes, both savoury and sweet, for the home baker to experiment with, as well as information on the art of artisinal bread making. Hardcover, 343 pp. $41.95
 Healthy Bread in Five Minutes a Day
Jeff Hertzberg
From the authors of Artisan Breads in Five Minutes a Day comes a new book, full of more recipes to keep your bread bin full with little active effort. The method is simple: make a large batch of bread dough, don't knead it, allow it to prove once, then refrigerate until needed. All you need to do on the day of baking is shape the loaf, give it a second proving, and bake! The emphasis in this book is on healthy ingredients, such as whole grains, fruits, and vegetables, and recipes include apple-barley bread, cherry black pepper focaccia, and roasted garlic bread, as well as plainer, unflavoured varieties. Some black and white pictures. Hardcover, 324 pp. $35.99.
 Things On Toast
Tonia George
From Tonia George, former editor of Waitrose Food Illustrated magazine, comes this delightful tribute to meals revolving around a piece of toasted bread. Anyone worried that this will simply mean grilled cheese can rest assured, although a version of Welsh rabbit appears, there is much more to this book: think bloody mary spiked tomatoes on toast for breakfast, roasted chilli and mint aubergines with feta on toasted pitta for lunch, and seared duck with dried cherries and madeira on toasted brioche for dinner. The sweet of tooth will enjoy the spreads (a homemade version of nutella and a lemon curd, among others) as well as the toasted sweet breads. Colour photos. Hardcover, 128 pp. $21.95.
 Peter Reinhart’s Artisan Breads Every Day
Peter Reinhart
Though you would not guess from the length of the instructions, Peter Reinhart has adopted a quicker and easier method for creating artisanal breads. The shortcut seems to be in an abbreviated mixing/kneading step. Unlike Jim Lahey, Reinhart does not cut out the kneading completely; he also uses more conventional baking methods no Dutch oven-- after a slow rise. No matter how much you think you know about bread baking, Peter Reinhart will have something new to tell you. Hardcover, 216 pp. $37.00.
 Sourdough: A Recipe For Life
Erin Turcke
An enthusiastic and casual approach to demystifying the secret of sourdough bread. Erin Turcke waxes poetic on the joys of this culinary art, while breaking each step down into approachable terms. By encouraging the process of learning (mistakes and all) the reader is given the tools to conquer their sourdough fears. After all, its just flour and water mixed with a little bit of salt, patience and magic! Hardcover, 71 pp. $24.95.
 My Bread
James Lahey with Rick Flaste
It was James Lahey’s unique technique for baking bread that was at the heart of the Mark Bittman article in the New York Times that has revolutionized making artisanal bread at home. This method of no-knead, long, slow rise, baked in a cast iron casserole at a high temperature is the focus of this book. The recipes here are the ones Lahey has made famous at New York’s Sullivan Street Bakery including pizza bianca. Colour photos. Hardcover, 222 pp, $37.95.
 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.
 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. $25.95.
 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.
  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. Softcover, 160 pp. $19.95.
 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. $4150.
 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, $37.95.
 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, $43.99.
 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. $35.00.
 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.
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Flatbreads & Flavors 
English Bread and Yeast Cookery