Let's Make Bread!

“A delightful and helpful comic book guide to excellent homemade bread.”—The Seattle Times“This groundbreaking collaboration between Ken and Sarah is absolutely brilliant, and I find my retention of facts, tips, and techniques is heightened and enlightened! Let’s Make Bread! will see no shelf time in my house; my copy will live on the counter perched by my flour bin for years to come.”—Bruce Bromberg, chef and owner of Blue Ribbon restaurants“Ken has been my bread-baking guide throughout my bread journey. He is my Yoda; dare I say he is my Dough-da? Sorry. His ability to make the complex understandable with the right amount of joy hooked me and filled my home with baked goodness. Now he’s done it again!”—Tom Papa, comedian and obsessed bread baker“Let’s Make Bread! offers playful illustrations that help take the fear out of baking and perfectly reinforce the step-by-step instructions, making this a fun and refreshing addition to every baker’s library.”—Ciril Hitz, certified artisan bread baker, author, and educator“We all have bread- making cookbooks, but this is something completely unique: a whimsical cartoon journey into great baking. Sarah Becan has captured Ken’s very approachable teaching methodology via her skillfully precise, easy-to-follow, and well-designed drawings.”—Jonathan Waxman, James Beard Award–winning chef and owner of Barbuto“Through clear prose and delightful illustrations, Ken Forkish and Sarah Becan have demystified the intimidating but fundamental skill of making one’s own bread—crackly, airy, chewy miracles—from just three or four basic ingredients. A must-own for bread and comic lovers alike.”—Monica Eng, food writer and cohost of the Chewing podcast“Don’t be fooled by Let’s Make Bread!’s huggable cuteness: This thing is powered by some serious baking expertise.”—Dennis Lee, writer, Food is Stupid“Sarah and Ken give you the hit-the-ground-running knowledge you need to pull these gorgeous illustrations off the page and fresh from your oven.”—Daniel Kibblesmith, writer, Netflix and Marvel Comics“A phenomenal cookbook and emblematic of the strength of graphic novels across many genres … informative and accessible, to even the newest bakers … a noteworthy addition to the emerging genre of comic-illustrated cookbooks.”—No Flying, No Tights “The illustrations guide readers through elements of breadmaking that can seem obtuse, like folding dough, the day-by-day process of developing levain, or shaping loaves. Recipes, all of which include schedules, a tremendous aid in planning ahead, include a variety of simple breads and pizza components. This essential purchase for public libraries provides a novel, warm, and encouraging approach to a dietary staple.”—Booklist

Ken Forkish is the founder of Ken’s Artisan Pizza and Ken’s Artisan Bakery. He is the bestselling author of Evolutions in Bread and Flour Water Salt Yeast, which won both a James Beard and IACP award, and The Elements of Pizza.

Sarah Becan is a comics artist, author, illustrator, and designer based in Chicago. She is also the creator of I Think You’re Sauceome, a food-centric autobiographical webcomic. She illustrated the cookbook The Adventures of Fat Rice and is the coauthor and illustrator of Let’s Make Ramen! and Let’s Make Dumplings! Her work has appeared in various publications, including Saveur, Eater, Organic Life, StarChefs, and Tasting Table.

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