I still have my copy of "Beard on Bread (and many of his other cookbooks, all classics.) My other go-to bread book has always been "Bernard Clayton's New Complete Book of Breads" with its broad range of bread types and flavors. I know there is an updated version available, but I love my stained 1973 copy. I've taken a few side trips with "Amy's Bread" and Carol Field's "Italian Baker," but I always come back to Bernard and now, often, the King Arthur website. My Zo sometimes does the kneading and the rising, but I like to shape and bake in the oven.

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