A staple on every serious baker’s shelf, this is the definitive guide to artisan bread. Jeffrey Hamelman — a master baker and instructor — covers everything from sourdough levains to rye loaves, blending precise science with old-world techniques.
A modern classic in artisan baking, this is the book that introduced countless home bakers to the magic of naturally leavened bread. Robertson’s signature “country loaf” recipe, with its step-by-step process and emphasis on patience, sparked the sourdough movement as we know it today.
The Perfect Loaf
Based on his popular blog of the same name, Maurizio Leo’s The Perfect Loaf brings sourdough into the home kitchen with clarity and warmth. This book is rich with step-by-step photos, hydration charts, and approachable guidance that demystifies artisan bread baking.
Rose Levy Beranbaum’s The Bread Bible is a comprehensive, detail-rich guide that covers everything from classic sandwich loaves to enriched doughs and rustic sourdoughs. With precise instructions, extensive troubleshooting tips, and over 150 recipes, it’s a trusted reference for both beginners and advanced bakers alike.
The Bread Bible
Flour Water Salt Yeast
Ken Forkish’s Flour Water Salt Yeast distills bread down to its four essential ingredients, teaching bakers how to use time, temperature, and technique to create bakery-quality loaves at home. With approachable recipes and clear explanations, Forkish makes artisan bread and pizza baking both accessible and rewarding.
Zoë Bakes Cakes
By Zoë François
In Zoë Bakes Cakes, acclaimed pastry chef Zoë François takes the mystery out of cake baking with approachable recipes and practical techniques. From simple loaf cakes to elaborate layered creations, this book celebrates the joy of cake in all its forms, with step-by-step photos and clear, encouraging guidance.
Originally published in 1988, The Cake Bible is a true classic — and still one of the most authoritative books on cake baking ever written. Rose Levy Beranbaum dives deep into the chemistry of ingredients, mixing methods, and precision techniques.
All About Cake
From the award-winning pastry chef and Milk Bar founder, this is a joyful deep-dive into the world of cake. With her signature playfulness and precision, Tosi blends nostalgic flavors with inventive twists, offering recipes that range from birthday classics to bold, bakery-worthy creations.
Beatrix Bakes is a joyful, inventive collection from Melbourne baker Natalie Paull, filled with recipes that celebrate creativity and indulgence. From tarts and cakes to cookies and pastries, the book encourages bakers to embrace both precision and play, with clever twists on classics and beautifully photographed inspiration throughout.
Magnolia Kitchen
From celebrated New Zealand baker Bernadette Gee, Magnolia Kitchen blends stunning cake design with everyday baking. Part recipe book, part behind-the-scenes peek into her creative process, it features honest storytelling, beautifully decorated cakes, and approachable recipes that balance elegance with ease.
A beloved classic for generations, The Children’s Birthday Cake Book is packed with whimsical, creative cakes that spark joy. From trains to fairy castles, each design comes with step-by-step instructions, making it a go-to for memorable (and achievable) birthday bakes.
Dessert Person
By Claire Saffitz
In Dessert Person, pastry chef and YouTube favorite Claire Saffitz shares her modern, approachable take on baking. With recipes ranging from cookies and pies to intricate tarts and laminated pastries, the book balances classic techniques with creative flavor combinations, all presented with Claire’s signature clarity and charm.
First, Cream the Butter and Sugar
Winner of MasterChef Australia and a professional pastry chef, Emelia Jackson brings personality and polish to this baking bible. It’s part technique guide, part personal collection, and all delicious.
Sift
By Nicola Lamb
Nicola Lamb is a recipe developer, food writer, and pastry chef with a sharp focus on why baking works. Sift breaks down the science of baking into understandable, actionable insights, with inventive yet precise recipes along the way.
James Beard Award–winning chef Nancy Silverton brings storytelling, nostalgia, and culinary expertise to this joyful celebration of cookies (and other comforting baked goods). This is a book for bakers who appreciate flavor, history, and the craft behind even the simplest treat.