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Best Bread-Baking Books for Intermediate to Advanced Bakers
If you’re only going to buy one book about bread, both Pray and Zachary Golper of Bien Cuit recommend this one: The Taste of Bread, a translation of the French cookbook Le Goût du Pain, by legendary baker Raymond Calvel. Calvel “was the inspiration and mentor of Didier Rosada, who essentially brought great bread-baking to the United States and beyond, changing the country as a whole,” explains Golper. He adds, “The book gives a clear voice to the movement that has taken place over the last 30 years.” Pray credits this book for helping her “crack the code to French bread-baking secrets,” noting that “when James MacGuire’s translated version was published, I was finally able to read it cover to cover, and feel now like it’s part of the foundation of our baking knowledge.”Share
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