Books like Tartine Book No. 3 by Chad Robertson

An essential guide to artisan bread making, hailed as a New York Times bestseller.

Learn to bake the legendary San Francisco Tartine bread with step‑by‑step instructions, photos, and accompanying sweet and savory recipes.

A practical guide for both novice and experienced bakers, offering step‑by‑step instructions, over 150 illustrated techniques, and more than forty tested artisan bread recipes, plus business tips to help you bake and profit from high‑quality loaves.

A practical guide that blends the science of baking with everyday techniques, helping bakers choose the right flour, understand leavening agents, and enhance recipes with modern ingredients.

A practical cookbook filled with recipes from the first year of Bake from Scratch magazine, offering endless inspiration for home bakers from essential breads to easy French cakes.

The Larousse Book of Bread offers more than 80 home‑baking recipes, from classic French breads to gluten‑free and specialty varieties, with clear instructions and step‑by‑step photography.

Are you ready to make some yummy breakfast foods? Recipes include oatmeal raisin pancakes, gooey caramel rolls, and honey whole wheat bread. You can be the chef and make food for yourself and your family!

A practical reference of 200 essential baking formulas covering breads, pastries, desserts, and sauces, updated for modern kitchens.

Tartine offers recipe and technique insights from San Francisco pastry chef Elisabeth Prueitt and master baker Miguel Otero in a practical, step‑by‑step guide that covers sweet and savory dishes for every meal.

CAKES, BAKING, ICING & SUGARCRAFT. With easy-to-follow instructions and stunning photography, this must-have collection features beloved classics along with some modern twists. Tarts are a classic French comfort food-simple to make, elegant to serve, and glorious to eat. Bringing together the very best recipes from all over France, these delicious, easy recipes are wonderful for intimate dinners but also a joy for entertaining a crowd. The book is divided into three sections: savory, sweet, and making dough. Most recipes occupy a single page with simple, clear instructions illustrated with one full-page photograph that displays the result like an objet d'art. Included are instructions for several types of dough, advice on ingredients and equipment, and tips for rolling, stretching, and baking a perfect crust. Recipes include such classics as tarte Tatin, tarte a la rhubarbe, and clafouti as well as innovative new takes on stalwarts like rice pudding tart or a cheesecake tart.