Fearless Bread

Crust & Crumb: 
Peter Reinhart

This was the book that launched me into the world of fine artisan bread making. With Peter's expertise as a master baker and teacher, Crust & Crumb delivers techniques for consistent fine quality bread that brings professional results to the home kitchen. After I got a good foundation on bread making, this book took my skills to the next level.

The Bread Baker's Apprentice: 
Peter Reinhart                                           
           

This is the second book I read from this master artisan baker. It is a wonderful tutorial that walks you through the deconstruction and subsequent building of a bread loaf step by step. Peter takes you through 12 different stages of mastering the art of extraordinary bread making. It is loaded with color photos, and over 40 master formulas for exquisite artisan loaves you can prepare in the home kitchen. It is by far my very favorite book on bread.






Gluten Free Baking Classics:
Annalise G. Roberts

This is the book that introduced me to the world of gluten free baking. It is an absolute must have in your collection if you are learning to bake with alternative flours that contain no wheat or gluten. If you have hopelessly searched for a way to add flavor and texture to your gluten free baked goods, look no further! Annalise shares her knowledge of the basics of gluten free baking as well as a host of carefully crafted recipes converted from standard wheat recipes. You will once again be able to enjoy bread, pizza, muffins, brownies, pie crust, and many other classic favorites. 






The Grain Divide:
Shelly Pierpoint                               
 
This is a wonderful read about victory over a decade of sickness related to gluten and wheat intolerance. In the "Grain Divide", Shelly shares her story of refusing uncertain major surgery and uncertain medications, in favor of a cure. She has since regained her vitality and health by eliminating certain foods from her diet, all without surgery or drugs. This book is filled with recipes, tips, and information to raise awareness about food sensitivities, and more specifically, gluten intolerance and Celiac disease.










The Gluten Free Way-My Way:
Adrienne Z. Milligan
William Maltese

This is a masterpiece that really destroys the myth that the gluten free lifestyle is merely an issue of taste or general healthy eating. Adrienne and William take you on a journey of living through the eyes of choosing gluten free, as well as those who must live gluten free. I was pleased to find so many informational websites, support groups, articles, and retail establishments that cater to the gluten free cause. This is yet another book that compelled me to include gluten free as a regular part of the baking courses I instruct.








The Baker's Trade:
Zachary Y. Schat

If you are considering opening a new bakery as I did, my advice is to get this book first. This is an excellent read and is full of first hand knowledge and steps to open and run a successful bakery. Zachary shares his experiences associated with planning, start up financing, inventory, employees, and  a wealth of other information to make your bakery operation as efficient as possible.  I have tested many of the included commercial recipes and techniques used in his own bakery  and found them to be an asset to any baker.






Cooking Class:
Chef Carol Dearth

 
If you are looking to pair fine cooking skills with your bread baking, this is the book for you. Chef Carol Dearth, owner of Sizzleworks cooking school in Bellevue WA, is your guide to preparing stress free elegant cuisine. She is a master chef formally trained at Le Cordon Bleu in London, and has taught at prestigious schools around the country such as Williams Sonoma, and Sur La Table.  I have had the honor of baking alongside her in the Sizzleworks kitchen and I can attest you will want to add this to your collection.