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American Regional Bread Books

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Baba À Louis Bakery Bread Book: The Secret Book of the Bread. John McLure.
Chester, Vermont: Baba À Louis Bakery, 1993. ISBN: 0-9636892-0-7; 132 pp.

From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen. Gail Sher.
Berkeley: Aris Books, 1984. ISBN:0-943186-14-5(HC), 0-943186-11-0(P); 219 pp.

(See under Anticipated Forthcoming Titles for 20th Anniversary Edition)

This book was originally published in September 1984, by Aris Books in Berkeley. This is an ideal book for a beginning baker. There is a 20+ page introductory section, "Methods and Principles of Bread Making." This section also has an excellent chart on glazes and several good line drawings of slits for round loaves.

Parsons Bread Book: A celebration of the fine art of bread and the great bakers of New York City, etc. The Senior Class in Editorial Design, Parsons School of Design.
New York: Harper & Row, 1974. ISBN: 0-06-013282-5; 72 pp.

Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket. Judith M. Fertig.
Boston: The Harvard Common Press, 2001. ISBN: 1-55832-172-1; 230pp.

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