First published in 1973, Bernard Clayton's The Complete Book of Breads immediately became a modern classic; under his guidance, a generation of home bakers was introduced to the seductive pleasures of baking and produced their first loaves. But new products and equipment revolutionized the kitchen, and these changes inspired Bernard Clayton's New Complete Book of Breads, which first appeared in 1987. With an electric mixer, a food processor, or a bread machine, and with faster-acting yeasts, anyone could produce home-baked loaves in a fraction of the time bread-baking once took. The availability of a wide variety of flours and specialty products, once found only in health-food and gourmet stores, opened up a world of possibilities. Clayton revised 200 of the original recipes and added 100 more with these new ingredients and equipment in mind.

2004 IACP Award Nominee for Bread, Other Baking and Sweets Category; The French bakery is recognized the world over as the bastion of the fine art of baking. But how can one experience the true French bakery without a visit to France? Simply by following the guidance and simple instructions of the man who has changed the way San Franciscans think about their breads and pastries, Pascal Rigo. He and his crew of bakers and pastry chefs have poured into this book the knowledge of many lifetimes, of many provinces. And, they have provided recipes that do not compromise authenticity while making the minor adjustments needed to account for local ingredients and the needs of the home cook.

Tempting topping, delicious cake, and a spectacular decoration to complete the pretty picture: that's what makes a cupcake such a perfect delight-and why these 32 recipes will please young and old. These recipes are relatively easy to make, and use simple, readily available ingredients. The pages brim with helpful baking advice, including tips on incorporating nuts, working with decorative sugars, and even creating your own pastry bag.

This beautifully illustrated, ultrasophisticated cookbook is also accessible and user-friendly. Before the baking even begins, Silverton carefully and lovingly explains the wonder of bread alchemy: how to grow a yeasted starter (the secret of truly great bread), and how that starter interacts with a bread's other elements to bring about a firm yet light inside and a crispy, crusty outside. Then come the recipes which range from the whimsical (Raisin Brioche, Red Pepper Scallion Bread, and Fig-Anise Bread) to the practical (Baguettes, Bagles and Hamburger Buns) to the sublime (Pumpkin Bread, Mushroom Bread, and, perhaps best of all, Chocolate-Sour Cherry Bread.

Former apprentice to Francois Payard at New York’s Daniel and pastry chef at Easthampton’s beloved Nick & Toni’s, Chef Lauren Chattman is a chef with serious credentials – and a serious love of cake. In this ode to cakes old and new, chef Chattman provides recipes for cakes worthy of space in the precious countertop “cake keeper.” Her cakes, from “Neoclassic Gingerbread” to “Pear Cake with Sea-Salted Caramel Sauce,” are suited to all occasions by their varying levels of intricacy, the use of modern updates, and bold flavor combinations that incorporate ethnic influences. Chattman provides a basic introduction to the tools, techniques, and ingredients common to cake baking as well as a few valuable personal tips, ensuring that every serious reader can get as serious about cake as Chattman herself.

Despite the title, Crust and Crumb is a book for all comers, experts and amateurs alike. Master baker Reinhart brings decades of bread baking experience to this step-by-step, illustrated guide to the fundamentals of extraordinary bread. Rather than merely supply recipes, Reinhart explains the chemistry and craft behind them, giving his readers a feel for the intuitive expertise of a lifelong baker. By providing master formulas for classic breads, from rustic ciabatta to yeasted bagels to basic French bread, Reinhart gives his readers the freedom and confidence to produce variations of their own without sacrificing fundamentals. For purists and innovators alike, Crust and Crumb will establish itself as a definitive resource in the library of serious bakers.

Award winning nutritionist Evelyn Tribole expertly trims the calories and fat from over 150 scrumptious desserts. A nutritional scorecard gives before- and -after information on calories, fat, and cholesterol; flavor and health tips are sprinkled throughout; and helpful indexes categorize recipes according to fat and calorie content. In the words of the editor in chief of Shape magazine, "Best of all, Evelyn does not compromise in the taste department". As proof, her low fat muffins placed second out of seventy in a Washington Post taste test.

2001 IACP Cookbook of the Year; This professional-quality, 704-page reference was singled out by the International Association of Culinary Professionals as the best cookbook of the year, in addition to being chosen as the best book of its category (Bread, Other Baking and Sweets).

In Healthy Baking , the Pillsbury bakers provide more than 200 lower -fat versions of favorite home-made foods. Elegant sweets and breads for entertaining, special holiday confections, desserts for all occasions, and after- school snacks are all here. In addition to the mouthwatering recipes- all triple tested in the Pillsbury kitchens-homebakers will reap the most up-to-date nutrition information, including dietary exchanges for every recipe and "Health Notes" that clarify misunderstandings about health and diet.

Anissa Helou introduces her book with the Spanish saying that “Without bread, you cannot eat.” She covers nearly every type of Mediterranean bread imaginable, including flatbreads, pizza, focaccia, breadsticks, pies, and savory pastries, in over 130 recipes. The easy-to-follow instructions make even the slightly more complex recipes manageable. After reading this cookbook, you will agree that it is impossible to have a meal without bread.

Master baker Peter Reinhart brings his role as instructor at Johnson & Wales to the greater bread-baking audience with this seminal work on the art and science of great bread. Since his last breakthrough bread book, Crust&Crumb, Reinhart has revisited the basic practices of bread baking, finding inspiration for this current work in the oldest bakeries of France and the ovens of his own instructional kitchens. Besides a thorough introduction to the world of bread, including a discussion of techniques and best practices, Reinhart precedes the recipes with his twelve-step bread baking process, or “twelve stages of bread,” wherein the reader learns both the technique and rationale for bread’s elaborated production. Trying to convey as much the intuitive “feel” for bread baking as a respect for the science, Reinhart engages the reader’s curiosity with as many explanations as recipes. The result is an ode to and explication of the culinary miracle that is bread.

Here are fifty original recipes for the traditional baked goods associated with the major holidays--challah for Shabbat, hamantashen for Purim, macaroons and matzah for Passover, jelly doughnuts for Chanukah--as well as delicious and exotic alternatives from around the world: Yemenite kubbanah, Turkish boyos, German schnecken, Russian babka, Hungarian strudel, Parisian pletzel, Mexican banana cake, Syrian ka'ak. But why wait for the holidays? Along with challah, bialys, and bagels, you will want to bake and enjoy all of these cakes and breads with your family and friends throughout the year.