Below are 10 of the best baking cookbooks ever you have been waiting for, cherry-picked by our chefs and community alike. This list is by no means exhaustive. All those books will help you to explore and increase your skills and knowledge about baking. 

  1. Le Grand Livre de la Boulangerie  Hardcover by Jean-Marie Lanio (Author), Thomas Marie (Author), Patrice Mitaille (Author), Dylan Halff (Photographer), Jérôme Lanier (Photographer). Click here for a copy.

    With its 100 technical and precise recipes, from the French tradition and other worldly delights, this book harbors the ambition of establishing itself as a treaty of reference for modern pastry. Three reference figures in French bakery, the MOF Thomas Marie, along with Jean-Marie Lanio, and Patrice Mitaillé signed this reference book.


  2. La pâtisserie du XXIe siècle, au coeur de la structure des bases de la pâtisserie by Berry Farah. Click here to get a copy.
    Written by Berry Farah well known for her research in pastry and bakery. This book will help you to understand and solve your challenges in bakery.

    Pastry and baking technology cookbook for professional chefs

  3. Le pain l'envers du decor (Bread, Behind the Scenes) by Frederic Laclos and Moussa Elibrik. Click here for a copy.
    Wonderful new book from French baker Frédéric Lalos, who was awarded the prestigious Meilleur Ouvrier of France at the age of 26. He shares baking recipes which makes his success for all these years.

    Bread, Behind the Scenes baking cookbook
  4. Du Levain au Pain / Sourdough to Bread by Les Ambassadeurs du Paris. Click here for a copy.
    This book is all about details. It was written by several bakers coming from all around the world. This book divulges the secrets of mother dough and the levain recipe using a variety of techniques.

    Baking recipes, Du Levain au Pain / Sourdough to Bread cookbook

  5. Modernist Bread (MODERNIST CUISINE) by Nathan Myhrvold (Author), Francisco Migoya (Author). Click here to get a copy.
    This is this the ultimate and most comprehensive book ever written about bread. Modernist Bread isn’t just about new recipes, it’s about the way we think of bread from the ground up. One of the must have to get in your kitchen.

    Modernist Bread,” a huge five-volume cookbook about the art and science of bread-making
  6. Snacks: Simply skillful, ingeniously simple ; by the professional school Richemont . Click here to get a copy.
    This 300 pages book brings together 12 different themes. It  should be available in every bakery or kitchen. The fantastic technical images show all useful process steps,with more than 270 proven and tested recipes. Mixing tradition and innovation, this cookbook provides a varity of interesting ideas that will boost your creativity. The only point, it's not an easy thing to get it.
    Snacks: Simply skillful, ingeniously simple
  7. Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche, by Richard Bertinet (Author). Click here for a copy.
    Great writing style, clear instructions, good tips and really good recipes. Chef Richard Bertinet shows you step by easy step how to make all the breads you could think of. Well worth the money! treat yourself.

    Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche

  8. Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home by Chris Young . Click here for a copy.
    The basis for Slow Dough is excellent, and whether you are a newbie or experienced bread baker.  This is a beautiful cookbook with great pictures, clear directions, and spectacular results.

    Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home
  9. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken ForkishClick here for a copy.
    This is absolutely one of the finest book for making bread. Instructions are meticulous for each bread; no detail is left out to save print, every recipe is complete in itself so that you don't have to cross reference. If you like to bake bread, you need this book if you are willing to put in the time and effort to make it work.

    Flour Water Salt Yeast The Fundamentals of Artisan Bread and Pizza
  10. Le Larousse du Pain (Larousse de... Cuisine) by Eric Kayser (Author). Click here to get a copy.
    An excellent book telling all you need to know about breadmaking, in particular creating a sour dough starter, and using this with yeast to produce a variety of breads and yeast based patisseries.It contains gluten free recipes, after reading it you should be able to create your own recipe bread.

    Le Larousse du Pain


A baker is never done learning, and a new baking book can always help inspire you and give you new techniques and ideas to try for your next baking project. Get out your mixers, kitchen tools and baking sheets, because these are the best baking cookbooks ever.

We'd love to hear your thoughts on your favorite baking cookbooks. Do you agree our Chef Community list?  Leave your comments below.

Chefskillshk Team.

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now