Issues → March/April 2010 → Food →
Cookbooks: Bread
Recommendations by Yankee's food editor
by Annie B. Copps
Read more:
Breads of New England
VIDEO: How to Make Irish Soda Bread
VIDEO: Making Potato Bread
More Bread Recipes
Artisan Baking by Maggie Glezer. Artisan, 2005; $22.95
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
My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey. W. W. Norton, 2009; $29.95
200 Fast & Easy Artisan Breads: No Knead, One Bowl by Judith Fertig. Robert Rose, 2009; $24.95
The Village Baker: Classic Regional Breads from Europe and America by Joe Ortiz. Ten Speed Press, 2003
(For works no longer in print, check out your local used-book stores or Amazon.com.)
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