Reading List: A Bread Bibliography





General Background



















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General Background:
For teachers and other adults:

  • Assire, Jerome. The Book of Bread. New York: Flammarion, 1996. (Wonderfully captures the French reverence for bread.)
  • David, Elizabeth. English Bread and Yeast Cookery. Newton, MA: Biscuit Books, Inc., 1994. (A classic by one of the great food writers.)
  • Dupaigne, Bernard. The History of Bread. New York: Harry N. Abrams, 1999. (Beautiful and most informative.)
  • Jacob, H.E. Six Thousand Years of Bread. New York: Lyons & Burford, 1997. (A fascinating study of bread's place in history.)

For students (upper grades):

  • Badt, Karin Luisa. Pass the Bread. Chicago: Childrens Press, 1995. (A virtually essential resource on breads from around the world!)
  • Hughes, Meredith. Glorious Grasses: The Grains. Minneapolis: Lerner Publications Co., 1999. (A virtually essential resource on this important family of food plants.)
  • Kalman, Bobbie. The Gristmill. New York: Crabtree Publishing Co., 1990. (A very informative volume about the history of milling.)

For students (lower grades):

  • Harbison, Elizabeth M. Loaves of Fun. Chicago: Chicago Review Press, 1997. (A nice blend of historical information and useful recipes.)
  • Morris, Ann. Bread, Bread, Bread. New York: Scholastic Inc., 1989. (A most appealing introduction to bread with wonderful photos.)


  • Alford, Jeffrey & Duguid, Naomi. Flatbreads and Flavors. New York: William Morrow & Co., 1995.
  • Beranbaum, Rose Levy. The Bread Bible. New York: W.W. Norton, & Co., 2003. (A beautiful book in every way!)
  • Clayton, Bernard. Bernard Clayton's New Complete Book of Breads. New York: Simon & Schuster, 1987. (Great range of recipes.)
  • Jones, Judith & Evan. Knead It, Punch It, Bake It! New York: Houghton Mifflin Co., 1998. (Perfect for beginners!)
  • Jones, Judith & Evan. The Book of Bread. New York: Harper & Row, 1982. (Excellent introduction to many types of bread!)
  • Ward, Mary and Stine, Carol. Blue Ribbon Breads, Teutopolis, Ill.: Hodgson Mill, Inc., 1989.

(More advanced level):

  • David, Elizabeth. English Bread and Yeast Cookery. Newton, MA: Biscuit Books, Inc., 1994.
  • Leader, Daniel & Blahnik, Judith. Bread Alone. New York: William Morrow & Co., 1993.
  • Reinhart, Peter. The Bread Baker's Apprentice. Berkeley, CA.: Ten Speed Press, 2001. (The definitive guide to breadmaking!)
  • Scherber, Amy & Dupree, Toy Kim. Amy's Bread. New York: William Morrow & Co., 1996.

Upper grades:

  • Dooley, Norah. Everybody Bakes Bread. Minneapolis: Carolrhoda Books, Inc., 1996.
  • Hoopes, Lyn Littlefield. The Unbeatable Bread. New York: Dial Books, 1996.

Lower grades:

  • Carle, Eric. Walter the Baker. New York: Simon & Schuster, 1995.
  • The Little Red Hen. (The breadmaking, not the cake making version).
  • Gershator, David and Phyllis. Bread is for Eating. New York: Henry Holt and Co., 1995.
© 2005 Gary M. Gomer