Bread & Bakery

Bread & Bakery brings together everything from the foundational texts on sourdough to the Swedish books that inspired an entire generation to start baking at home.

Chad Robertson's Tartine Bread is the most sought after bread book there is and the one that, in practice, started the global sourdough wave. Ken Forkish's Flour Water Salt Yeast gave home bakers schedules that actually work and won both a James Beard Award and an IACP Award. Maurizio Leo's The Perfect Loaf explains hydration, temperature and time as variables rather than simply handing over a finished recipe.

Juno the Bakery documents the current benchmark for Nordic baking, run in Copenhagen by Swedish born Emil Glaser, formerly of Noma. Magnus Nilsson's The Nordic Baking Book maps the baking traditions of the entire Nordic region across 576 pages before they disappear.

Swedish titles include Martin Johansson's Surdegsbröd and Ett recept hundra bröd, which builds everything around a single base recipe, as well as Sébastien Boudet's Mjöl, about grains, heritage grains and the farmers who grow them.

For professional use, there is Michel Suas's Advanced Bread and Pastry from the San Francisco Baking Institute and Modernist Bread, the result of more than four years of original research.