Some of the best & most comprehensive baking books yet from best-selling authors!

Rose Levy Bernadaum: Tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose’s passion and expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof-with detail-oriented instructions that eliminate guesswork, “plan-aheads,” ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.

Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, “You write recipes just the way I do.” Her recipe writing has won widespread praise for its literate curiosity and “patient but exuberant style.” (One hard-boiled critic called it “a joy forever.”) In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker’s torch.

Patisserie: French Pastry Master Class

“…a fantastic book! It is like being able to go to school with a French Pastry Chef as your one on one teacher. The photos and instructions are wonderful. I can’t wait to make everything in this book. I have a collection of amazing French Pastry Books by French Pastry Chef’s and this one is at the top of my list…”

A reference in French baking, written by award-winning Pastry Chef Philippe Urraca, including step-by-step instructions for the creation of wonderful pastries.

French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts

Ferrandi, the French School of Culinary Arts in Paris–dubbed “the Harvard of gastronomy” by Le Monde newspaper­–is the ultimate pastry-making reference.

“This book is excellent…It goes from basic to high high end.”

From flaky croissants to paper-thin mille-feuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step–from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates.