Many new baking books came out in late 2011.
From the top:
Bread: A Global History  by William Rubel
A cute 150 page history of baking, from Mesopotamia to the present. I'd put it around National Geographic magazine in terms of how entertaining and scholarly it is. Somewhere in the middle, neither too light nor total fluff. Under US there is an entry in the index for "hippie bakeries", so you know it isn't too serious.
Artisan Pizza and Flatbread in Five Minutes a Day  by Jeff Hertzberg and Zoë Francois
A follow up to their previous two "in Five Minutes a Day" books which they talked about here . It includes gluten-free and whole grain recipes and is one of the top sellers on Amazon's charts  already.
The Italian Baker, Revised  by Carol Field.
I mentioned earlier  that I heard that it was being reissued soon. Definitely a classic that deserves to be back in circulation.
Artisan Breads  by Jan Hedh
Recently discussed by community members here . This looks like a quite interesting book, covering the core principles of artisan baking but also including quite a few Scandinavian recipes not as commonly found as the French and Italian bread recipes.
Inside the Jewish Bakery  by Stan Ginsberg and Norm Berg.
Again, much discussion of this elsewhere on the site . The book is beautiful though, one I'm proud to have on my shelf and look forward to baking from. Congrats, Stan and Norm!
Finally, Ed and Jean Wood's Classic Sourdough  was recently revised.
How to Make Bread  by Emmanuel Hadjiandreou.
A lovely new book full of rich photography and a slew of information and recipes.
These should all be available in TFL Amazon Store  and the TFL Amazon.ca Store .