These are my some of favorite bread books. All are clickable.
1. The best book for getting started with woodfired ovens:


2. Anything by Peter Reinhart is usually excellent and this is his best. A coffee table type book sharing his years of knowledge and recipes.

3. Peter's pizza book. This book is half recipes/ techniques and half travel stories of his search for the perfect pizza.

4. Julia Child assembled some of the best bakers around for this all purpose book. Covers wedding cakes through pita bread. Beautiful photos.

5. Ed Levine offers an interesting review of the best pizzas and pizzerias in the world. It isn’t particularly popular with some readers who wanted just recipes or other readers who wanted just the travel stories. If you like both, it might be just your kind of book.

6. An early somewhat philosophical book by Peter Reinhart, worth the price of the book for the Struan Bread recipe which is my favorite multigrain bread.

7. Alton Brown has a revolutionary (and simple!) way to look at baking with this book. He organizes the entire world of baked goods down to just a few "methods" and helps the reader see the similarities in so many baked items


8. Anna Carpenter from Los Angles Ovenworks wrote this book about Wood Fired Ovens. While the "The Bread Builders" focused on making ovens from scratch (bricks, mortar, etc), this book is for those considering a modular (pre-fabricated) design instead.



9. The founder of Earthstone ovens wrote this great little (read dimensions carefully) book which includes a DVD. (hence the price) Nice examples of how to use a woodfired oven to cook a variety of items.


10. A really good overview of artisan bakers and baking across America by Maggie Glezer. (harder to find- available used, usually)

11. A more advanced book by Joe Ortiz. Good section on sourdough. (harder to find- available used, usually)
12. The Scicolones offer a gourmet/eclectic book on making pizzas based on their research done in Italy: (harder to find- available used, usually)
13. “Artisan Bread in 5 minutes a day” was just brought to my attention and got it the other day. Wow, this is an incredibly simple approach to baking bread and has saved me a lot of time. I highly recommend this book if you would like to learn how to make excellent artisan bread WITHOUT kneading, proofing yeast, making a starter, making a new batch every time you want bread, punching down or even using bread flour. (I too was doubtful.) These authors have challenged every notion I had about making bread:


14. My friend Joan told me about this book: She wrote, “We have three well known books on making bread. This one far exceeds any of them.
It is made for visual people; it has step by step bread making with fantastic photography.” Thanks Joan, I will be ordering this one next.


15. Finally, the ULTIMATE serious baker’s bible: (this is not for the casual baker)