The best bread book I've ever read. (and the best bread I've ever tasted)
I suppose if I could have only one book on bread, this might be the one. While the Tartine book specializes in basically one style of bread, The Bread Baker's Apprentice is an outstanding overview of dozens of types of bread.
Ken Forkish's book is excellent for both bread and pizza.
I have always had a fondness for Julia Child and in this book she interviews many outstanding bakers who share their bread secrets.
This highly successful bread book introduced bakers to the idea of making and storing bread dough in the refrigerator so fresh bread can be made at a moment's notice. A fun concept.
Interested in whole grain breads with 50-100% whole wheat and other whole grains? This is the book for you.
An early somewhat philosophical book by Peter Reinhart, worth the price of the book for the Struan Bread recipe which is my favorite multigrain bread.
Alton Brown has a revolutionary (and simple!) way to look at baking with this book. He organizes the entire world of baked goods down to just a few "methods" and helps the reader see the similarities in so many baked items. Bread is not featured but rather included along with other baked items like biscuits and muffins.
My friend Joan told me about this book: She wrote, “We have three well known books on making bread. This one far exceeds any of them. It is made for visual people; it has step by step bread making with fantastic photography.” This book includes a DVD showing Ciril making and shaping most of the breads in the book.
Finally, the ULTIMATE baker’s bible: (this is not for the casual baker) The largest and most inclusive bread and pastry book ever written. This is the textbook for students at the San Francisco Baking Institute.