The most recommended books about bread

The recipe I’ve probably made most out of anything that I’ve baked originally came from the Macrina cookbook.

It’s the currant anise scone recipe that makes the lightest and fluffiest scones and has pretty much ruined all other scones for me. It’s a scone recipe that makes me think I should go into the bakery business (in some other town than Seattle, which already has Macrina scones).

The book is worth buying just for the look you’ll get when you make these scones for the people you care about. Of course, there are also a lot more amazing recipes in the book, such as the morning buns, a mash up of croissant meets cinnamon roll which take 3 days to make but are worth every minute. This book is a treasure.

If you want to delve deep and learn the hows and whys of pizza and bread making, this book has everything you’re looking for. Forkish is one of the great sages of breadmaking, and having this book on your shelf is like having a grand master at the ready.

I fell in love with Maurizio’s The Perfect Loaf blog which is dedicated to natural leavened baking well before the Great Pandemic Lockdown Sourdough Extravaganza happened.

His detailed instructions and beautiful photography grabbed me immediately, not to mention his recipes just work. The Perfect Loaf cookbook brings everything from the blog and is much easier to work with in the kitchen when my hands are covered in flour.

I wasn’t very confident in my sourdough skills before this book, but quickly found that I’m able to make impressive loaves, and other baked goodies like amazing sourdough waffles, for my friends and family.

I lived in San Francisco for a year, just a few blocks away from Tartine Manufactory. Tartine has a well-deserved cult following for its tangy rustic loaves and baked goods.

I moved last year, and so unfortunately, I can no longer just pop over when I need a fix. Luckily, the Tartine Bread book lets me get very close at home. I love this type of project baking where I really feel accomplished at the end… even if it does take a couple of days to get there.

The book also has a ton of great fancy toast recipes that I can make in the rare case that I haven’t just eaten a whole loaf simply with a slather of butter.

I wish Fry Bread was around when I was growing up! This book is absolutely touching and spoke to me in such a personal way.

Having Native American ancestry, but not knowing a lot about my family’s history has left me feeling disconnected from that part of my heritage. However, this story is such an immersive way to learn and connect with modern Indigenous culture while also learning American history that is not widely shared.

Through the story and author’s note, I really appreciate how the book honors the significance of the pillowy bread in such a simple yet engaging way. 

I’ve always wanted to learn the art of baking bread. For years I’ve used bread machines and have never been satisfied with the results. They’re fine, but never perfect.

After reading Bonnie’s book, on my very first try following along step-by-step, my regular oven turned out the most delicious loaf of rustic bread. The looks on the faces of my family said it all, as they devoured it to crumb. For anyone wishing to pick up basic kitchen skills that touch on all the things that make us human, this book is something I wholeheartedly recommend.

I first met Ciril Hitz at a pastry chefs’ conference in Las Vegas where he was conducting a demonstration workshop on laminated doughs like croissants. Swiss-born and American-educated, his articulate explanations of this complex branch of pastry-making, helped me to understand them more fully than ever before. 

I rejoiced when I received a copy of his first book about bread with a unique approach: Ten master formulas, each elucidating a different type of bread dough, cover the main techniques for producing delicious – and beautiful – breads accurately every time. 

Baguettes, focacce, brioches, croissants, whole grain breads, pizzas, bagels, sandwich bread, and challah, are all here with further variations on shapes and flavors. Having started my career with an exclusively pastry background, I had to learn about bread on my own. 

This book gave me a firm foundation of knowledge that enabled me to create my own individual approach to… show more.

This book marked my childhood in the '80s (there is a modern version but the original is the one), being one of the main reasons I do what I do. This is the story of an astronaut that lands on a planet far far away, after running out of fuel. Somehow everyone on earth can hear his loneliness and tries to help. It is a beautiful story about self-understanding and helping others, that mixes illustrations and photographs, allowing children's imaginations to flow: the little planet is represented by an orange photo and the rocket is just a regular bread piece, which as a kid blew my mind.  

It's a book more centered on Frances and not so much on friendship but I live for the moments between Frances and her friend Albert in this story. Because Frances has foolishly committed to eating just her favorite lunch every day, bread and jam, she listens with great interest as Albert lays out his entire elaborate midday meal at school. I used to always read this story aloud to my two boys doing my best Jack Nicholson impression for Albert's voice. I don't have a specific reason for why I did it but it really felt like it added to the whole experience. 

Baking books are constantly evolving because of changing tastes and new availability of groceries. What was once an exotic grocery item can now be found at every supermarket. Weller’s book is for today’s cook, but she uses familiar formats for her creations. Her multilayered babkas are like no one else’s. You will learn a new technique or ingredient with every recipe.