In five short years, Zachary Golper's Brooklyn bakery, Bien Cuit, has achieved near cult-level popularity. His debut cookbook is a stunner, full of beautiful food porny close-ups of bread. If you have the ambition and patience—most of the recipes require hand mixing and long fermentation—you can make Golper's much-lauded baguettes and sourdough, as well as Olive Bread, Ciabatta and Port and Fig Rolls. Golper also shares his wisdom on local wheat, starters, measuring with a scale and why bread that's almost but not quite burned, or bien cuit, tastes so good.

Price: $50