DomesticBourke Street Bakery, Paul Allam & David McGuiness, Murdoch Books (2010) The Sunday Times Book of Real Bread, Michael Bateman and Heather Maisner, Rodale Press (1982)Dough / Crust, Richard Bertinet,  Kyle Cathie (2005 / 2007)*The Italian Baker, Carol Field, Harper Collins (1991) and Ten Speed Press (2011)How to Make Bread, Emmanuel Hadjiandreou, Ryland Peters & Small, (2011)*The Fabulous Baker Brothers, Tom and Henry Herbert, headline (2012)*Five Minute Bread, Jeff Hertzberg and Zoë François, Ebury Press (2011)The Handmade Loaf, Dan Lepard, Mitchell Beazley (2004)All You Knead is Bread, Jane Mason, Rylan Peters & Small (2012)*Warm Bread and Honey Cake, Gaitri Pagrach-Chandra, Pavilion (2009)Tartine Bread, Chad Robertson, Chronicle Books (2010)The Staffordshire Oatcake, a history, Pamela Sambrook, Carnegie Publishing (2009)River Cottage Handbook No. 3: Bread, Daniel Stevens, Bloomsbury Publishing (2009)*The Traditional Cornmillers Guild Book of Recipes, TCMG, TCMG (availble from TCMG mills or by mail order)Bread Matters, Andrew Whitley, Fourth Estate (2006)*

ProfessionalManna, Walter Banfield, McLaren (1937)Technology of Breadmking, Stanley Cauvain & Linda Young, Springer (2007) read preview onlineBread baking: an artisan's perspective, Daniel T. DiMuzio, John Wiley & Sons (2009)Artisan Baking, Maggie Glezer, Workman Publishing (2000)Discovering Sourdough, Teresa Greenway, e-book (2010)Bread: A Baker's Book of Techniques and Recipes, Jeffrey Hamelman, John Wiley & Sons (2004)Breadcraft, JR Irons, Hudson and Stracey (1934)  read preview onlineThe Modern Baker, Confectioner and Caterer, John Kirkland, Gresham Books (1907) the text of Vol. 2 of six is availalble hereThe Village Baker: Classic Regional Breads from Europe and America, Joe Ortiz, Ten Speed Press (1993)Knead to Know: the Real Bread starter, the Real Bread Campaign, Sustain (2011)*The Bread Baker's Apprentice, Peter Reinhart, Ten Speed Press (2001)

Theory/historyBread Street: The British baking bloomer?, Mel Barrett, Sustain publications (2004) out of print butavailable to downloadSix Thousand Years of Bread: Its Holy and Unholy History, H.E. Jacob, The Lyons Press (1997)  read preview onlineGood Bread is Back, Steven Lawrence Kaplan, Duke University Press (2007) read preview onlineEnglish Bread and Yeast Cookery , Elizabeth David, Allen Lane (1977)Loaf, Crust and Crumb, Silvija Davidson, Michael Joseph (1995)*Bread: A Slice of History, John Marchant, Bryan Reuben & Joan Alcock, The History Press (2008)McGee on Food & Cooking, Harold McGee, Hodder and Stoughton (2004)Bread: A Global History, William Rubel, Reaktion Books (2011)

Traditional ovensThe Forgotten Art of Building and Using a Brick Bake Oven: How to Date, Renovate or Use an Existing Brick Oven, or to Construct a New One, Richard M Bacon, Alan C. Hood & Company (2005)Build Your Own Earth Oven: A Low-Cost Wood-Fired Mud Oven; Simple Sourdough Bread; Perfect Loaves, Kiko Denzer and Hannah Field, Hand Print Press (3rd edition April 2007)Building a Wood-fired Oven for Bread and Pizza,Tom Jaine, Prospect Books (1996)Your Brick Oven: Building it and Baking in it, Russell Jeavons, Grub Street (2005)The Bread Builders: Hearth Loaves and Masonry Ovens, Daniel Wing and Alan Scott, Chelsea Green (1999)

1. Le goût du pain : Comment le préserver, comment le retrouver de Raymond Calvel2. The Bread Baker’s Apprentice de Peter Reinhart3. Bread: A Baker’s Book of Techniques and Recipes de Jeffrey Hamelman4. Tartine Bread de Chad Robertson5. The Bread Bible de Rose Levy Beranbaum6. Local Breads de Daniel Leader7. The Bread Builders de D Wing, A Scott8. Bread Baking: An Artisan’s Perspective de Dan diMuzio9. Artisan Baking de Maggie Glazer10. Breads for the La Brea Bakery, by N. Silverton ♥ t** ♥carti pe care le vreau:- Advanced Bread & Pastry, by M. Suas- Bread Alone, by D. Leader- Inside the Jewish Bakery, by S. Ginsberg, N. Berg