Nick Malgieri

Or anything by Maida in fact... Her Book of Great Desserts, her Chocolate books, and cookie books are all classics. Explained in great detail, her recipes are foolproof. Maida was a great friend and mentor and allowed me to use several of her recipes in my own books.

Flo traveled the world, studied at the famed Le Notre school outside Paris and was one of the first to introduce some elaborate professional techniques to the home baker.

The best source for homey nostalgic recipes. James Beard recommended Marian to the publisher of the ancient Fannie Farmer books, and she produced modernized versions of both the cookbook and baking book.

This is a thorough compendium of wonderful homey pastry, cake, and other desserts from around the world. Richard was a good friend, and we spent many hours on the phone or in person talking about our favorite desserts.

The book title was taken from the name of Alice’s small chain of chocolate shops throughout the Bay Area. Having learned about chocolate and chocolates in France, she brought a fine European sensibility to her recipes.

This and The Cookie Bible are my favorites among Rose Levy Barenbaum’s books. Prolific doesn’t adequately describe the scope and variety of her books and the recipes they contain. Scrupulously tested, her recipes make anyone who tries successful bakers.

One of the principles of the famed French Pastry School in Chicago along with Sebastien Cannone. These are the classics that made France one of the great pastry and dessert capitals of the world. Clearly written, the recipes also offer imaginative variations.

A large compendium of recipes from all the chefs and bakers who participated in the TV series of the same name. It was a gargantuan effort for Dorie to watch all the taping to zero in on the personality of each presenter and express the recipes that accurately reflected the originals.

No glitz or glamor here: just excellent breads made from accurate and easy to follow recipes. Having apprenticed in Switzerland, his native land, he brings all the accuracy and precision that makes Swiss baking so good.

Breads made of slow-rising doughs that can be refrigerated over several days to have freshly baked bread in little time.