Recommended:
"Ratio" by Michael Ruhlman – This book goes beyond just bread. It breaks any and all baked goods, as well as some sauces and other dishes, into simple ingredient ratios that can then be infinitely varied upon without any further help from the book (i.e. without recipes). This book comes the closest to how I cook for myself: I use a somewhat set number of techniques and vary ingredients to accomplish the dishes and flavors I want.
"Zingerman's Guide to Good Eating" by Ari Weinzweig – This book is broken down by ingredient, and tells you how to buy and use the highest quality items in each category (i.e. cheeses, spices, meats, grains).
"Omnivore's Dilemma" by Michael Pollen – This book will present a very different view of mass-market food, especially processed and prepared foods than what the marketing that surrounds us does. The best part is, that Mr. Pollen does it in a non-preachy, non-judgmental way. He understands why some people need to buy cheap, high calorie, low quality food, but he also understands the consequences.
"My Bread" by Jim Lahey - Previously covered in the course "Other People's Food 101." Will give you the tools you need to make amazing bread with relatively little work, and includes many variations on the basic loaf of bread. Also includes other savory baked goods.
(Optional):
"Heat" by Bill Buford – A cautionary tale of what happens to a journalist/amateur home cook when he decides to join the world of professional chefs and kitchen staff.
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