The Best Baking Cookbooks · Beautiful Cookbooks

Flour Water Salt Yeast by Ken Forkish teaches you to bake bakery-quality bread and pizza at home—crispy crust, open crumb, dinner entirely on your own schedule.

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] cover

Baking Yesteryear insists that chocolate sauerkraut cake, potato chip cookies, and avocado pie belong on your counter, and B. Dylan Hollis has spent hundreds of test batches proving it.

Baking Yesteryear: The Best Recipes from the 1900s to the 1980s cover

Baking confidence tastes better than any dessert ever could, which is exactly what Claire Saffitz delivers in Dessert Person.

Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book cover

100 Cookies by Sarah Kieffer asks the question every home baker secretly wonders—what if you stopped overthinking and started banging the pan instead?

100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More (100 Baking Recipes for Every Kitchen) cover

Nine regional styles and 75 recipes prove why Tony Gemignani's The Pizza Bible turns your home oven into the one place you'll actually want to make dinner.

The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More cover

Forget everything you think you know about pie dough―Erin Jeanne McDowell's The Book on Pie teaches you how to master flaky crusts, stunning decorations, and hundreds of recipes that prove pie is endlessly customizable.

The Book On Pie: Everything You Need to Know to Bake Perfect Pies ― A NYT Bestselling Cookbook of Flaky Crusts and Flawless Fillings cover

Your sourdough starter finally has a worthy handbook—one that meets you exactly where you are, which is precisely what Maurizio Leo achieves in The Perfect Loaf.

The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book cover

Mastering Pizza insists that stop ordering pizza once you taste what your oven can actually do, and Marc Vetri and David Joachim prove it with doughs calibrated for every kitchen in America.

Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] cover

Bake 2 brownies instead of 24, and actually eat them warm—which is exactly what Saura Kline makes possible in Small Batch Baking.

Small Batch Baking: 60 Sweet and Savory Recipes to Satisfy Your Craving cover

Betül Tunç walks you through Turkuaz Kitchen, 85 doughs both traditional and invented, each one tasting like her snowy childhood in Erzurum and the home kitchen she's building now.

Turkuaz Kitchen: Traditional and Modern Dough Recipes for Sweet and Savory Bakes: A Baking Book cover

Let Yotam Ottolenghi and Helen Goh's Sweet introduce you to the pastry chef who started it all, with 110+ recipes built on cardamom, rose, pistachio, and the kind of flavor courage that makes a simple cookie sing.

Sweet: Desserts from London's Ottolenghi [A Baking Book] cover

BAKE makes a case that your oven's been waiting for a baker this confident, and Paul Hollywood has the recipes to prove it.

BAKE: My Best Ever Recipes for the Classics cover

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