Cookbooks: Bread

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Artisan Baking by Maggie Glezer. Artisan, 2005; $22.95

<p align="left"Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman. Wiley & Sons, 2004; $40

The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart. Ten Speed Press, 2001; $35

The Bread Bible: Beth Hensperger’s 300 Favorite Recipes by Beth Hensperger. Chronicle Books, 2004; $19.95

Beard on Bread by James Beard. Knopf, 1995; $16.95

Bernard Clayton’s New Complete Book of Breads by Bernard Clayton. Simon & Schuster, 2006; $22

The Italian Baker by Carol Field. William Morrow, 1985; $35

King Arthur Flour Whole Grain Baking by King Arthur Flour Co. Countryman Press, 2006; $35

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