Baking Books

Betty Crocker's Cooky Book, by Betty Crocker Editors, Eric Mulvany (Illustrator)
I have had a copy of this book for years. Whether you are looking for the old standards, like oatmeal-raisin or chocolate chip; something exotic, like Egyptian rose leaves or fittigmands bakkels (a Scandinavian fried cookie): or something in between, this book provides easy to follow recipies, pictures of the finished product, and helpful hints. If you like cookies, this book should be on your shelf. (UK )

Butter Sugar Flour Eggs: Whimsical Irresistible Desserts, by Gale Gand, Rick Tramonto, Julia Moskin, Kelly Bugden (Photographer)
Some people look in a pastry case and see sinful excess; others see delectable taste treats. The authors of Butter Sugar Flour Eggs see ingredients. Most desserts, the authors allow, have one strong characteristic flavor, or one strong characteristic texture that sings louder than anything else. It's how the authors have ordered the recipes in Butter Sugar Flour Eggs. (UK )

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, by Peter Reinhart, Ron Manville (Photographer)
"A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. (UK )

The Cake Bible, by Rose Levy Beranbaum, Maria Guarnaschelli, Vincent Lee (Contributor), Manuela Paul, Maida Heater (Designer)
In The Cake Bible, Rose Levy Beranbaum explains the science behind types of leavening, the merits (or not) of sifting, melting chocolate, preheating ovens, and more. There are precise and detailed instructions for intricate wedding cakes as well as cakes that can be mixed and in the oven in five minutes. In addition, nutrition information is included with every recipe.

Professional Baking, Trade, 3rd Edition, by Wayne Gisslen
Wayne Gisslen’s professional cooking and baking texts have educated hundreds of thousands of professional chefs. In this fully revised and updated version of Professional Baking, he offers complete step-by-step instruction in the art of making delicious bakery-and restaurant-quality pastries, cakes, desserts, and artisan breads. He also provides more than 700 recipes developed to help readers learn, then polish, their baking and pastry skills. (UK )

See also: Cooking, Baking