Max’s Sandwich Book
Max Halley and Ben Benton
Baked: New Frontiers in Baking
Matt Lewis and Renato Poliafito
Tokyo Cult Recipes
Maori Murota
The Gaza Kitchen: A Palestinian Culinary Journey
Laila El-Haddad and Maggie Schmitt
Baking With Licker: Home Baking With Asian Accents
Jason Licker
Mark Hix on Baking
Mark Hix
I Can Cook Vegan
Isa Chandra Moskowitz
The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate
Bart van Olphen
Seasonal Salads
Fi Buchanan
The Advanced Professional Pastry Chef
Bo Friberg
Tasting Georgia: A Food and Wine Journey in the Caucasus
Carla Capalbo
The Cookie Lover's Cookie Book
Richard Sax
Classic Home Desserts
Ripailles: Traditional French Cuisine
Stéphane Reynaud
The Art of the Cookie
Shelly Kaldunski
Gabriel Kreuther: The Spirit of Alsace
Gabriel Kreuther
Bourke Street Bakery
Paul Allam and David McGuinness
Bad Girl Bakery
Jeni Iannetta
New York Cult Recipes
Marc Grossman
Ample Hills Creamery
Brian Smith and Jackie Cuscuna
The Great Book of Rhubarb
Elaine Lemm
Baked Explorations: Classic American Desserts Reinvented
Lickerland: Asian-Accented Desserts
The Elements of Dessert
Francisco Migoya
Frozen Desserts
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Peter Greweling and Culinary Institute of America
Brother Juniper’s Bread Book
Peter Reinhart
Bien Cuit: The Art of Bread
Zachary Golper and Peter Kaminsky
Making Dough
Russell van Kraayenburg
Book of Tarts
Maury Rubin
Pie for Everyone: Recipes and Stories from Petee's Pie, New York's Best Pie Shop
Petra Paredez
Baking & Pastry: Mastering the Art and Craft
Culinary Institute of America
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