BIBLIOGRAPHY

My baking training came from a variety of sources. Much of it was hands-on in the workplace, guided by Larry and Colleen Wolner, but over the years other bakers and books have helped teach and shape my knowledge. Zoë François is another mentor on my journey, and her help has been invaluable. Many ideas, techniques, and recipe evolutions were picked up here and there over the years, and it would be impossible to site all of them. However, I want to highlight a few books that have been well-loved in my library and have given me so much helpful information or inspired a starting point for a recipe.

Rose Levy Beranbaum, The Pie and Pastry Bible. New York: Scribner, 1998.

Flo Braker, The Simple Art of Perfect Baking. San Francisco: Chronicle Books, 1985.

Beth Dooley and Lucia Watson, Savoring the Seasons of the Northern Heartland. New York: Alfred A. Knopf, 1994.

Editors at America’s Test Kitchen, Cook’s Illustrated Baking Book. Brookline, MA: America’s Test Kitchen, 2013.

M. F. K. Fisher, The Art of Eating. Hoboken, NJ: Wiley Publishing, Inc., 1937.

Ina Garten, The Barefoot Contessa. New York: Clarkson Potter, 1999.

Darra Goldstein, Sugar and Sweets. New York: Oxford, 2015.

Sharon Tyler Herbst and Ron Herbst, Food Lover’s Companion. Hauppauge, NY: Barron’s Educational Series, 2007.

Jeff Hertzberg and Zoë François, The New Artisan Bread in Five Minutes a Day. New York: St. Martin’s Press, 2013.

Nigella Lawson, How to Be a Domestic Goddess. New York: Hyperion, 2001.

Sarabeth Levine, Sarabeth’s Bakery from My Kitchen to Yours. New York: Rizzoli, 2010.

Matt Lewis and Renato Poliafito, Baked Explorations. New York: Stewart, Tabori & Chang, 2010.

Martha Stewart Living Omnimedia, Martha Stewart’s Baking Handbook. New York: Clarkson Potter, 2005.

Alice Medrich, Bittersweet. New York: Artisan, 2003.

Moosewood Collective, Moosewood Restaurant New Classics. New York: Clarkson Potter, 2001.

Tara O’Brady, Seven Spoons. Berkeley: Ten Speed Press, 2015.

Gayle and Joe Ortiz, with Louisa Beers, The Village Baker. Berkeley: Ten Speed Press, 1997.

Karen Page and Andrew Dornenburg, The Flavor Bible. New York: Little, Brown and Company, 2008.

Kamran Siddiqi, Hand Made Baking. San Francisco: Chronicle Books, 2014.

Nigel Slater, Ripe. Berkeley: Ten Speed Press, 2010.

Alice Waters, Chez Panisse Fruit. New York: HarperCollins, New York, 2002.