Cookbooks › Baking
The best baking books
Bread, cakes, pies and cookies, from the books bakers actually keep flour-stained on the counter.
How to Be a Domestic GoddessNigella Lawson
Baking & the Meaning of LifeHelen Goh
Tartine BreadChad RobertsonThe classics
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How to Be a Domestic Goddess
Nigella Lawson · 2000
Baking for pleasure, not perfection; warm, funny and reliable.
Cook in its spirit: Forest Fruit Chocolate Loaf Cake, Slow-Roasted Spiced Pomegranate Chicken with Saffron Rice (Chef's own recipes, not the book's)
No. 18 on The 100 Greatest Cookbooks
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Tartine Bread
Chad Robertson · 2010
The country loaf that started the home sourdough movement, explained over thirty years of practice.
Cook from it: Basic Country Sourdough (our write-up, saves to your recipes)
Cook in its spirit: Basic Country Sourdough Loaf, Sourdough Crumpets with Butter and Honey (Chef's own recipes, not the book's)
No. 23 on The 100 Greatest Cookbooks
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Flour Water Salt Yeast
Ken Forkish · 2012
Artisan bread and pizza at home on a schedule that fits a working day.
Cook in its spirit: Overnight Country Loaf, Weeknight Charred Pizza Dough (Chef's own recipes, not the book's)
No. 24 on The 100 Greatest Cookbooks
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The Bread Baker's Apprentice
Peter Reinhart · 2001
Bread baking taught as a craft, step by step, with the stages explained.
Cook in its spirit: Simple Overnight Focaccia, Pain au Levain-Style Sourdough Boule (Chef's own recipes, not the book's)
No. 35 on The 100 Greatest Cookbooks
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The Cake Bible
Rose Levy Beranbaum · 1988
Cakes by weight, with every why explained; a baker's reference for nearly forty years.
Cook in its spirit: White Velvet Butter Cake, Chocolate Ganache Layer Cake with Precision Buttercream (Chef's own recipes, not the book's)
No. 36 on The 100 Greatest Cookbooks
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Baking: From My Home to Yours
Dorie Greenspan · 2006
Home baking at its friendliest and most dependable, with playful variations for every recipe.
Cook in its spirit: World Peace Cookies, French Apple Tart with Vanilla Bean (Chef's own recipes, not the book's)
No. 37 on The 100 Greatest Cookbooks
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The Elements of Pizza
Ken Forkish · 2016
Great pizza in a home oven, from Neapolitan to New York, on any schedule.
Cook from it: Pizza margherita (our write-up, saves to your recipes)
No. 61 on The 100 Greatest Cookbooks
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BraveTart
Stella Parks · 2017
The story and the best version of every American dessert, from Oreos to Twinkies.
No. 62 on The 100 Greatest Cookbooks
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Dessert Person
Claire Saffitz · 2020
Baking for people who love it, with a difficulty and time chart for every recipe.
No. 63 on The 100 Greatest Cookbooks
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The Pie and Pastry Bible
Rose Levy Beranbaum · 1998
Every pie, tart and pastry, by weight and by reason.
Cook from it: Apple pie (our write-up, saves to your recipes)
No. 64 on The 100 Greatest Cookbooks
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Mary Berry's Baking Bible
Mary Berry · 2009
The British home baking standard, from the queen of the Victoria sponge.
Cook from it: Victoria Sponge (our write-up, saves to your recipes)
No. 85 on The 100 Greatest Cookbooks
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New this year
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Baking & the Meaning of Life
Helen Goh · 2025
A psychologist and Ottolenghi baker on why we bake, with cakes worth the reason.
No. 3 on The New Cookbooks
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The Joy of Cookies
Joanne Chang · 2026
120 cookies, new classics and old favorites, from the Flour Bakery founder.
No. 19 on The New Cookbooks
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Carla Bakes
Carla Hall · 2026
Eighty sweet and savory bakes, many Southern, from her childhood.
No. 24 on The New Cookbooks
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Fat + Flour
Nicole Rucker · 2025
Pies, cakes and cookies from the Los Angeles baker.
No. 26 on The New Cookbooks
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The Art of Gluten-Free Bread
Aran Goyoaga · 2025
Real bread without gluten, from the baker who leads the field.
No. 31 on The New Cookbooks
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Bake Anything
Erin Jeanne McDowell · 2026
Foundational baking technique, explained by the author of The Book on Pie.
No. 32 on The New Cookbooks
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Morning Baker
Roxana Jullapat · 2026
Whole-grain morning baking, from the author of Mother Grains.
No. 38 on The New Cookbooks
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Preppy Kitchen Everyday Baking
John Kanell · 2026
Easy everyday desserts from the Preppy Kitchen baker.
No. 46 on The New Cookbooks
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