Books like Baking by Chuck Williams

The Art of Fermentation is a definitive guide that translates the science, history, and practical techniques of fermentation into clear, step‑by‑step instructions for beginners and experts alike.

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 fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Day--the revolutionary approach to bread-making. With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the 'Tips and Techniques' and 'Ingredients' chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time"--

A French-inspired American bakery recipe book featuring Thomas Keller’s favorite recipes and insights from his culinary career in Paris.

A practical guide to baking, offering quick desserts for busy nights and sophisticated cakes for special occasions.

A practical guide to the science of baking, covering ingredients, techniques, scaling, nutrition, and regulatory changes with hands‑on exercises and sensory tests.