The Science of Chocolate by 
The Pastry Chef's Companion: a comprehensive resource guide for the baking and pastry professional by 
Skirt Steak: women chefs on standing the heat and staying in the kitchen by 
Cooking for Geeks by 
Bouchon Bakery by 
On Baking: a textbook of baking and pastry fundamentals by 
Bread Baker's Apprentice: mastering the art of extraordinary bread by 
Nancy Silverton's Breads from the la Brea Bakery: recipes for the connoisseur by 
The Craft of Baking: cakes, cookies & other sweets with ideas for inventing your own by 
The Advanced Professional Pastry Chef by 
The Professional Pastry Chef: fundamentals of baking and pastry by 
The Making of a Pastry Chef: recipes and inspiration from America's best pastry chefs by 
Chocolates and Confections: formula, theory, and technique for the artisan confectioner by 
Professional Baking by The Pastry Chef's Companion by 
The Book of Yields by 
Baking Fundamentals by 
The Baker's Manual : 150 Master Formulas for Baking by 
Taking the Heat : Women Chefs and Gender Inequality in the Professional Kitchen by 
Understanding Baking: The Art and Science of Baking by Art Culinaire
Dessert Professional
Edible Idaho
Pastry & Baking North America
Taste of Home
