Lovely confections of all sorts are contained in the volumes listed here—individually and collectively, they speak to the great and ever-growing expanse of what you can do with butter, sugar, flour, eggs, leavening, and other baking-centered ingredients. This literature makes sweet reading and many offer remarkably precise and definitive technical information on subjects narrow and wide. Best of all, even armchair bakers will be drawn to the kitchen by the captivating way the authors relate the tale of a batch of cookies, a towering layer cake, or bounteous loaf of bread. Dig in.
Books
Alston, Elizabeth. Biscuits and Scones: 62 Recipes from Breakfast Biscuits to Homey Desserts. New York: Clarkson N. Potter, 1988.
Amendola, Joseph, and Donald Lundberg. Understanding Baking: The Art and Science of Baking. New York: Van Nostrand Reinhold, 1992.
Appel, Jennifer. Buttercup Bakes at Home: More Than 75 New Recipes from Manhattan’s Premier Bake Shop for Tempting Homemade Sweets. New York: Simon & Schuster, 2006.
The Baker’s Dozen, Inc. The Baker’s Dozen Cookbook: Become a Better Baker with 135 Foolproof Recipes and Tried-and-True Techniques. Edited by Rick Rodgers. New York: William Morrow, 2001.
Beard, James. Beard on Bread. New York: Alfred A. Knopf, 1973.
Beranbaum, Rose Levy. The Bread Bible. New York: W. W. Norton, 2003.
———. The Cake Bible. New York: William Morrow, 1988.
———. The Pie and Pastry Bible. New York: Scribner, 1998.
———. Rose’s Christmas Cookies. New York: William Morrow, 1998.
———. Rose’s Heavenly Cakes. Hoboken, NJ: John Wiley & Sons, 2009.
Bilheux, Roland, and Alain Escoffier. Petits Fours, Chocolate, Frozen Desserts, and Sugar Work. Vol. 3 of French Professional Pastry Series. Under the direction of Pierre Michalet; translated by Rhona Lauvand and James Peterson. Paris: Compagnie Internationale de Consultation Education et Media. New York: John Wiley & Sons, 1998.
Bloom, Carole. All About Chocolate: The Ultimate Resource for the World’s Favorite Food. New York: Macmillan, 1998.
———. The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients. Hoboken, NJ: John Wiley & Sons, 2007.
Boyle, Tish. The Cake Book. Hoboken, NJ: John Wiley & Sons, 2006.
Bradshaw, Lindsay John. The Ultimate Book of Royal Icing. London: Merehurst, 1992.
Braker, Flo. Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations. San Francisco: Chronicle Books, 2008.
———. The Simple Art of Perfect Baking. Updated and revised. Shelburne, VT: Chapters Publishing, 1992.
———. Sweet Miniatures: The Art of Making Bite-Size Desserts. New York: William Morrow, 1991.
Braun, Margaret. Cakewalk: Adventures in Sugar. New York: Rizzoli, 2001.
Brown, Edward Espe. The Tassajara Bread Book. Boston & London: Shambala Publications, 1995.
Buys, Alain, and Jean-Luc Decluzeau. Decorating with a Paper Cone. Translated by Anne Sterling. Paris: Cicem S.A. and New York: John Wiley & Sons, 1996.
Clayton, Bernard, Jr. Bernard Clayton’s New Complete Book of Breads. New York: Simon & Schuster, 1973, 1987.
———. The Breads of France and How to Bake Them in Your Own Kitchen. Indianapolis: Bobbs-Merrill, 1978.
Corriher, Shirley O. BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes. New York: Scribner, 2008.
———. CookWise: The Secrets of Cooking Revealed. New York: William Morrow , 1997.
Crocker, Betty. Betty Crocker’s Cooky Book. Facsimile edition. New York: Hungry Minds, 2002.
Dannenberg, Linda. French Tarts: 50 Savory and Sweet Recipes. New York: Artisan, 1997.
Desaulniers, Marcel. Death by Chocolate: The Last Word on a Consuming Passion. New York: Rizzoli, 1992.
Dodge, Jim, with Elaine Ratner. The American Baker: Exquisite Desserts from the Pastry Chef of the Stanford Court. New York: Simon & Schuster, 1987.
Field, Carol. Focaccia: Simple Breads From the Italian Oven. San Francisco: Chronicle Books, 1994.
Fleming, Claudia, with Melissa Clark. The Last Course: The Desserts of Gramercy Tavern. New York: Random House, 2001.
French Culinary Institute, and Judith Choate. The Fundamental Techniques of Classic Pastry Arts. New York: Stewart, Tabori & Chang, 2009.
Gisslen, Wayne. Professional Baking. New York: John Wiley & Sons, 1985.
———. Professional Baking. Fourth Edition. Hoboken, NJ: John Wiley & Sons, 2005.
Glezer, Maggie. Artisan Baking Across America: The Breads, the Bakers, the Best Recipes. New York: Artisan, 2000.
———. A Blessing of Bread: Recipes and Rituals, Memories and Mitzvahs. New York: Artisan, 2004.
Gourmet, editors of. Gourmet’s Best Desserts. New York: Condé Nast Books, 1987.
Greenspan, Dorie. Baking: From My Home to Yours. Boston and New York: Houghton Mifflin, 2006.
———. Baking with Julia: Savor the Joys of Baking with America’s Best Bakers. New York: William Morrow, 1996.
Greenstein, George. Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World. Freedom, CA: Crossing Press, 1993.
Greweling, Peter P., CMB, and The Culinary Institute of America. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. Hoboken, NJ: John Wiley & Sons, 2007.
Hadda, Ceri. Coffee Cakes: Crumb Cakes, Tea Breads, Pound Cakes, and Fresh Fruit Tortes—Simple Recipes for All Occasions. New York: Simon & Schuster, 1992.
Hammelman, Jeffrey. Bread: A Baker’s Book of Techniques and Recipes. Hoboken, NJ: John Wiley & Sons, 2004.
Hansen, Kaye, and Liv Hansen. Christmas Cookies from the Whimsical Bakehouse. New York: Clarkson Potter, 2005.
———. Whimsical Bakehouse. New York: Clarkson Potter, 2002.
Healy, Bruce, and Paul Bugat. The Art of the Cake: Modern French Baking and Decorating. New York: William Morrow, 1999.
Heatter, Maida. Maida Heatter’s Book of Great American Desserts. New York: Alfred A. Knopf, 1983.
———. Maida Heatter’s Book of Great Desserts. New York: Alfred A. Knopf, 1974.
Hermé, Pierre, and Dorie Greenspan. Chocolate Desserts by Pierre Hermé. Boston: Little, Brown, 2001.
———. Desserts by Pierre Hermé. Boston: Little, Brown, 1998.
Klivans, Elinor. Bake and Freeze Chocolate Desserts. New York: Broadway Books, 1997.
Laver, Norma. The Art of Sugarcraft: Piping. London: Merehurst Press, 1986.
Leader, Daniel, and Judith Blahnik. Bread Alone: Bold Fresh Loaves from Your Own Hands. New York: William Morrow, 1993.
———. with Lauren Chattman. Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers. New York: W. W. Norton, 2007.
Lebovitz, David. The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments. Berkeley, CA: Ten Speed Press, 2007.
———. Ripe for Dessert: 100 Outstanding Desserts with Fruit—Inside, Outside, Alongside. New York: HarperCollins, 2003.
Lepard, Dan. The Art of Handmade Bread: Contemporary European Recipes for the Home Baker. London: Mitchell Beazley, 2007.
Levy, Faye. Dessert Sensations: Fresh from France. New York: Dutton, 1990.
Luchetti, Emily. Classic Stars Desserts: Favorite Recipes by Emily Luchetti. San Francisco: Chronicle Books, 2007.
McGee, Harold. On Food and Cooking: The Science and Lure of the Kitchen. New York: Charles Scribner’s Sons, 1984.
Malgieri, Nick. A Baker’s Tour: Nick Malgieri’s Favorite Baking Recipes from Around the World. New York: HarperCollins, 2005.
———. How to Bake: The Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, Sweet and Savory. New York: HarperCollins, 1995.
———. Perfect Cakes. New York: HarperCollins, 2002.
Medrich, Alice. Alice Medrich’s Cookies and Brownies. New York: Warner Books, 1999.
———. Bittersweet: Recipes and Tales from a Life in Chocolate. New York: Artisan, 2003.
———. Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes. New York: Artisan, 2007.
Ortiz, Gayle, and Joe Ortiz, with Louisa Beers. The Village Baker’s Wife: The Desserts and Pastries That Made Gayle’s Famous. Berkeley, CA: Ten Speed Press, 1997.
Ortiz, Joe. The Village Baker: Classic Regional Breads from Europe and America. Berkeley, CA: Ten Speed Press, 1993.
Patent, Greg. A Baker’s Odyssey: Celebrating Time-Honored Recipes from America’s Rich Immigrant Heritage. Hoboken, NJ: John Wiley & Sons, 2007.
———. Baking in America. Boston and New York: Houghton Mifflin, 2002.
Peck, Paula. The Art of Fine Baking: Cakes and Pastries, Coffeecakes, Breads with a Continental Flavor. New York: Simon & Schuster, 1961.
Pépin, Jacques. La Methode. New York: Times Books, 1979.
———. La Technique. New York: Pocket Books, 1976.
Peters, Colette. Cakes to Dream On: A Master Class in Decorating. Hoboken, NJ: John Wiley & Sons, 2005.
Peterson, James. Baking. Berkeley, CA: Ten Speed Press, 2009.
Purdy, Susan G. A Piece of Cake. New York: Atheneum, 1989.
Reinhart, Peter. The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. Berkeley, CA: Ten Speed Press, 2001.
———. Crust and Crumb: Master Formulas for Serious Bread Bakers. Berkeley, CA: Ten Speed Press, 1998.
Rosenberg, Judy, with Nan Levinson. Rosie’s Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book. New York: Workman Publishing, 1991.
Rubin, Maury. Book of Tarts: Form, Function, and Flavor at the City Bakery. New York: William Morrow, 1995.
Sanchez, Maria Bruscino. Sweet Maria’s Cake Kitchen: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites. New York: St. Martin’s Griffin, 1998.
Scherber, Amy, and Toy Kim Dupree. Amy’s Bread: Artisan-Style Breads, Sandwiches, Pizzas, and More from New York City’s Favorite Bakery. New York: William Morrow, 1996.
Shere, Lindsey Remolif. Chez Panisse Desserts. New York: Random House, 1985.
Silverton, Nancy, with Heidi Yorkshire. Desserts by Nancy Silverton. New York: Harper & Row, 1986.
———. Nancy Silverton’s Breads from the La Brea Bakery. New York: Villard Books, 1996.
Sutton, Judith. Sweet Gratitude: Bake a Thank-You for the Really Important People in Your Life. New York: Artisan, 2005.
Thompson, Sylvia. The Birthday Cake Book. San Francisco: Chronicle Books, 1993.
Villas, James. Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes. Boston: Harvard Common Press, 2004.
Walter, Carole. Great Cakes. New York: Ballantine Books, 1991.
———. Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight. New York: Clarkson Potter, 2007.
Welch, Adrienne. Sweet Seduction: Chocolate Truffles. New York: Harper & Row, 1984.
Willan, Anne. Anne Willan’s Look and Cook: Chocolate Desserts. London and New York: Dorling Kindersley, 1992.
Wilson, Dede. A Baker’s Field Guide to Chocolate Chip Cookies. Boston: Harvard Common Press, 2004.
Wolke, Robert L. What Einstein Told His Cook: Kitchen Science Explained. Reprint edition. New York: W. W. Norton, 2008.
Yockelson, Lisa. Baking by Flavor. New York: John Wiley & Sons, 2002.
———. ChocolateChocolate. Hoboken, NJ: John Wiley & Sons, 2005.
Periodicals
Yockelson, Lisa. “Brownies: A Memoir.” Gastronomica: The Journal of Food and Culture. Berkeley: University of California Press, Winter 2002, Volume 2, Number 1, 84–88.
———. “Fruitcake Without Remorse.” Gastronomica: The Journal of Food and Culture. Berkeley: University of California Press, Fall 2007, Volume 7, Number 4, 61–63.
———. “The Gentle Rise of (Real) Cake.” Gastronomica: The Journal of Food and Culture. Berkeley: University of California Press, Summer 2004, Volume 4, Number 3, 75–77.
———. “In Pursuit of the Cream Waffle.” Gastronomica: The Journal of Food and Culture. Berkeley: University of California Press, Winter 2006, Volume 6, Number 1, 60–61.