“The very best cookbooks display an enthusiastic compulsion to get every recipe right, and that means each recipe is tested until all doubt is removed, but also, they are written with sensitivity to the needs, wants, and even the emotions of the home cook and baker. The King Arthur Baking Company Big Book of Bread succeeds wonderfully! I love the scope. This book covers a broad expanse of breads well beyond the basics, and it deserves to be in the handy reach of any novice or experienced home baker!” -- Ken Forkish, author of Flour Water Salt Yeast, Evolutions in Bread, and Let's Make Bread!

“This beautifully big book of bread is exactly what I'd expect from King Arthur and their rockstar team of bakers. Not only does it have copious delectable recipes—everything from a trusty pain au levain to the fancy maritozzi—but more importantly, it encourages you to get in the kitchen and get mixing. This is a book you'll want to have in your kitchen, by your side at every step of the way.” — Maurizio Leo, author of the James Beard Award-Winning The Perfect Loaf: The Craft and Science of Sourdough Bread, Sweets, and More

"It can be hard to find a bread book that is as authoritative and comprehensive as it is accessible and easy to follow, but the Big Book of Bread checks every box. It’s packed with all the information any novice needs to bake bread successfully, written and presented in a simple and manageable way. The wide breadth of recipes covers everything from flatbreads and buns to babkas to baguettes, with plenty of creative touches throughout. It’s truly a bread book for every baker." -- Claire Saffitz, author of the New York Times bestsellers Dessert Person and What’s for Dessert

"Big is an understatement when describing this book! From tender flatbreads to crusty loaves of sourdough, the Big Book of Bread contains an immense wealth of knowledge and dives deep into all the beautiful and delicious things you can make with flour, yeast, and water. This is a must have for any baker and bread lover!" -- Kristina Cho, author of Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries

“When King Arthur tells you how to bake bread, you better listen. The vast Big Book of Bread from the King Arthur Baking Company—renowned worldwide for their flour—is basically a master class on baking everything, from flour tortillas to pita bread to lavash to a pain au levain to even sticky buns. Bake from here and pretty soon you will be known as the king or queen of baking the world's breads.” — Nancy Silverton, author of The New York Times Bestseller The Cookie That Changed My Life

"What an adventure of a book! It is both a celebration and an investigation of bread and it makes baking breads from all over the world accessible to everyday bakers. I have made space on my kitchen shelf for this book as I know I will be reaching for this over and over again." -- Betty Liu, author of My Shanghai and The Chinese Way