Bakers' Bookshelf

Books by Guild Authors
Note:  Unless otherwise noted, links lead to

*published in current year

By Title

52 Loaves: One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust
William Alexander (Algonquin Books, Chapel Hill, NC, 2010)

*100% Whole Wheat Baking: Recipes to Capture the Pure, Delicious Goodness of Whole Grain Baking at Home
Mary K. Andrews (2019)

A Baker's Year: Twelve Months of Baking and Living the Simple Life at Smoke Signals Bakery
Tara Jensen (St. Martin's Griffin, New York, NY 2018)

Advanced Bread and Pastry: A Professional Approach
San Francisco Baking Institute: Michel Suas, Didier Rosada, Brian Wood, and Miyuki Togi (Delmar Cengage Learning, 2009)

Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Maria Speck (Ten Speed Press, 2011)

American Pie: My Search for the Perfect Pizza
Peter Reinhart (Ten Speed Press, 2003)

Amy's Bread, Revised and Updated: Artisan-Style Breads, Sandwiches, Pizzas, and More from New York City's Favorite Bakery
Amy Scherber, Toy Kim Dupree, and Aimee Herring (John Wiley and Sons, 2010)

Artisan Baking Across America: The Breads, The Bakers, The Best Recipes
Maggie Glezer and Ben Fink (Artisan, 2000)

The Baker's Trade: A Recipe for Creating the Successful Small Bakery
Zachary Schat (Acton Circle Publishing, 1998)

Bakery Production Handbook
Kirk O'Donnell (Xlibris, 2016)

Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home
Ciril Hitz (Quarry Books, 2008)

Baking Artisan Bread with Natural Starters
Mark Friend (Andrews McMeel Publishing, Sept. 2018)

Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond
Ciril Hitz (Quarry Books, 2009)

Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar
Joanne Chang (Chronicle Books, 2015)

Bara Blas: Pobi syml gyda lefain surdoes - Welsh Language
Mick Hartley (The Partisan Press, 2013)
Available from the author in hard copy or PDF.

The Best Bread Ever - Great Homemade Bread Using Your Food Processor
Charles Van Over (Broadway Books, 1997)

Bethesdabasics: Sourdough Made Simple – Techniques & Recipes from Bethesdabakers
Mick Hartley (The Partisan Press, 2010)
Available from the author in hard copy or PDF.

Bien Cuit: The Art of Bread
Zachary Golper (Regan Arts, 2015)

A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World
Maggie Glezer (Artisan, 2004)

Bouchon Bakery
Thomas Keller and Sebastien Rouxel (Artisan, 2012)

Bread: A Baker's Book of Techniques and Recipes 
Jeffrey Hamelman (John Wiley & Sons, 2004)

Bread: A Baker's Book of Techniques and Recipes - updated edition
Jeffrey Hamelman (John Wiley & Sons, 2012)

Bread and Chocolate : My Food Life in San Francisco
Fran Gage (Sasquatch Books, 1999)

The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread
Peter Reinhart (Ten Speed Press, 2002)

Bread Baking: An Artisan's Perspective
Dan DiMuzio (John Wiley & Sons, 2009)

Bread Baking for Beginners
Bonnie Ohara (Callisto Media, 2018)

Bread Book
Thom Leonard (Talman Company, 1990)

The Bread Builders : Hearth Loaves and Masonry Ovens
Daniel Wing and Alan Scott (Chelsea Green Publishing, 1999)

Bread Lab
Kim Binczewski and Bethany Econopouly (Washington State Univ, Mt. Vernon, 2018)

Bread upon the Waters : A Pilgrimage Toward Self-Discovery and Spiritual Truth
Peter Reinhart (Perseus Press, 2000)

Breaking Bread:  A Baker's Journey Home in 75 Recipes
Martin Philip (Harper Wave, October 31, 2017)

Breaking Breads: A New World of Israeli Baking - Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka
Uri Scheft (Artisan, 2016)

Brother Juniper's Bread Book - updated edition
Peter Reinhart (Running Press, 2005)

Cooking With Artisan Bread
Gwenyth Bassetti and Jean Galton (Sasquatch Books, 1998)

Crust and Crumb: Master Formulas For Serious Bread Bakers
Peter Reinhart (TenSpeed Press, 1998)

Dear Elizabeth: A Young Woman's Guide to Feeding Herself After Graduation
Deborah LeMoine (2016)

Della Fattoria Bread:  63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads
Kathleen Weber (Artisan, 2014)

Discovering Sourdough 
Teresa L. Greenway (Amazon Books, 2012)

Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
Joanne Chang (Chronicle Books, 2010)

Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets and Savories
Joanne Chang (Chronicle Books, 2013)

Focaccia : Simple Breads from the Italian Oven
Carol Field (Chronicle Books, 1995)

From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
Richard Miscovich (Chelsea Green Publishing, 2013)

Get Baking: Make Awesome Bread
Josey Baker (Chronicle Books, 2014)

Heritage Baking:  Recipes for Rustic Breads and Pastries Baked with Artisanal Flour
Ellen King (Chronicle Books, October 2018)

The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World
Jessamyn Waldman Rodriguez and the Bakers of Hot Bread Kitchen  (Clarkson Potter, 2015)

How to Bake Bread: The Five Families of Bread
Michael Kalanty (Red Seal Books, 2009)

How to Bake MORE Bread: Modern Breads/Wild Yeast
Michael Kalanty (Red Seal Books, June 2016)

Hungry: Forty Days of Breaking Bread Together
Deborah LeMoine (2017)

In Search of the Perfect Loaf:  A Home Baker's Odyssey
Samuel Fromartz (Viking, 2014)

Inside the Jewish Bakery: Pastries
Stanley Ginsberg and Norman Berg (Camino Books, 2011)

Inside the Jewish Bakery:  Recipes and Memories from the Golden Age of Jewish Baking
Stanley Ginsberg and Norman Berg  (Camino Books, 2011)

Inside the Jewish Bakery: Rye and Other Breads
Stanley Ginsberg and Norman Berg (Camino Books, 2012)

The Italian Baker
Carol Field (Harper and Row, 1985)

The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies
Carol Field (Ten Speed Press, 2011)

The Joy of Gluten-Free, Sugar-Free Baking
Peter Reinhart and Denene Wallace (Ten Speed Press, 2012)

The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook
King Arthur Flour (Countryman Press, 2003)

Macrina Bakery & Cafe Cookbook: Favorite Breads, Pastries, Sweets & Savories
Leslie Mackie (Sasquatch Books, 2003)

Melt: The Art of Macaroni and Cheese
Stephanie Stiavetti (Little, Brown and Co., 2013)

The Metropolitan Bakery and Cafe Cookbook
James Barrett and Wendy Smith Born (Rodale Press, 2003)

Meyer's Bakery: Bread and Baking in the Nordic Kitchen
Claus Meyer (Mitchell Beazley, 2017)

Microbakin’: Baking Bread For Sale At Home
Mick Hartley (The Partisan Press, 2012)
Available from the author in hard copy or PDF.

More from Macrina: New Favorites from Seattle's Popular Neighborhood Bakery
Leslie Mackie (Sasquatch Books, 2012)

The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf
Amy Halloran (Chelsea Green Books, 2015)

Pan, Sabor y Tradición
Juan Manuel Martinez Solarte and Didier Rosada (2012)
Available directly from authors.

A Passion for Bread:  Lessons from a Master Baker
Lionel Vatinet (Little, Brown, and Company, 2013)

The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries
Mitch Stamm (Quarry, 2011)

*Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia
Peter Reinhart (Ten Speed Press, 2019)

The Pizza Book
Aaron Quint and Michael Bernstein (2016)

Real Rye Bread
James MacGuire (The Art of Eating, 2017)

Peter Reinhart's Artisan Breads Everyday
Peter Reinhart (Ten Speed Press, 2009)

Peter Reinhart's Whole Grain Breads:  New Techniques, Extraordinary Flavor
Peter Reinhart (Ten Speed Press, 2007)

Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
Julie Richardson and Cory Schreiber  (Ten Speed Press, 2009)

The Rye Baker: Classic Breads from Europe and America
Stanley Ginsberg (W.W. Norton & Company, 2016)

Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition
Genevieve Bardwell and Susan Ray Brown (St. Lynn's Press, 2016)

Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well
Maria Speck (Ten Speed Press, 2015)

The SoNo Baking Company Cookbook
John Barricelli (Clarkson Potter, 2010)

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
Sarah Owens (Roost Books, 2015)

Standard Baking Company Pastries
Alison Pray and Tara Smith (Down East Books, 2012)

The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery
Amy Scherber and Toy Kim Dupree (John Wiley and Sons, 2008)

Swimming the Sun
Jack Jenkins (Country Lliving Publishing, 2012)

Toast and Jam: Modern Recipes for Rustic Baked Goods and Sweet and Savory Spreads
Sarah Owens (Roost Books, 2017)

The Village Baker
Joe Ortiz (Ten Speed Press, 1993)

The Village Baker's Wife
Gayle and Joe Ortiz (Ten Speed Press, 2003)

Zingerman's Bakehouse
Amy Emberling and Frank Carollo (Chronicle Books)

By Author

*published in current year

Alexander, William

Andrews, Mary


Baker, Josey


Bardwell, Genevieve, and Brown, Susan Ray

Barrett, James

Barricelli, John

Bassetti, Gwenyth 

Chang, Joanne

Carollo, Frank

DiMuzio, Dan


Emberling, Amy


Field, Carol

Friend, Mark

Fromartz, Samuel

Gage, Fran

Ginsberg, Stanley

Glezer, Maggie

Golper, Zachary

Greenway, Teresa

Halloran, Amy

Hamelman, Jeffrey

Hartley, Mick

Available from the author in hard copy or PDF.

Hitz, Ciril

Jenkins, Jack

Jensen, Tara


Kalanty, Michael

Keller, Thomas

King Arthur Flour

King, Ellen

LeMoine, Deborah

Leonard, Thom

MacGuire, James

Real Rye Bread (The Art of Eating, 2017)

Mackie, Leslie

Martinez Solarte, Juan Manuel

Meyer, Claus

Miscovich, Richard

O'Donnell, Kirk

Ortiz, Gayle 

Ortiz, Joe

Owens, Sarah

Quint, Aaron

Philip, Martin

Pray, Alison 

Reinhart, Peter

Richardson, Julie

Rodriguez, Jessamyn Waldman, and the Bakers of Hot Bread Kitchen


Rosada, Didier

(2012)  Available directly from authors. 

San Francisco Baking Institute: Michel Suas, Didier Rosada, Brian Wood, and Miyuki Togi

Schat, Zachary

Scheft, Uri

Scherber, Amy 

Scott, Alan

Speck, Maria

Stamm, Mitch

Stiavetti, Stephanie

Suas, Michel

Van Over, Charles

Vatinet, Lionel

Weber, Kathleen

Wood, Brian






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