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Below is collection of books and web sites I’ve used as reference material for creating this blog. They are a great source of information and would make a great addition to your permanent and web-based library.


General Baking Information

Wayne Gisslen: Professional Baking - Fourth Edition (2005, 701p)

ISBN: 9780471464273

The King Arthur Flour Company Inc. Whole Grain Baking - Delicious Recipes Using Nutritious Whole Grains (2006, 612p)

ISBN: 9780881507195

Rose Levy Beranbaum: The Pie and Pastry Bible (1998, 692p)

IBSN: 9780684813486

Rose Levy Beranbaum: The Cake Bible (1988, 556p)

IBSN: 0-688-04402-6

Angelica Kirchmaier, Delicious Baking for Diabetics 70 Easy Recipiess and Valuable Tips for Healthy and Delicious Breads and Dessserts (2014, 144p) ISBN: 9781628737530

Alice Medrich, Flavor Flours (2014, 368p) ISBN: 9781579655136

Silvana Nardone, Silvana's Gluten-Free and Dairy-Free Kitchen (2014, 231p)

ISBN: 9780544157347

Bread Baking

Peter Reinhart: The Bread Baker’s Apprentice (2001, 304p)

ISBN: 9781580082686

Maggie Glezer: Artisan Baking (2000, 236p)

ISBN: 9781579652913

Jeffrey Hamelman: BREAD - A Baker’s Book of Techniques and Recipes (2004, 415p) ISBN: 9780471168577

Chocolate & Confections

Peter P. Greweling, CMB and The Culinary Institute of America: Chocolates and Confections – Formula, Theory, and Technique for the ARTISAN CONFECTIONER (2007, 388p) ISBN: 9780764588440


Harold McGee: On Food and Cooking – The Science and Lore of the Kitchen (2004, 884p) ISBN: 9780684800011

Karen Page and Andrew Dornenburg: The Flavor Bible – The essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs (2008, 379p)

ISBN: 9780316118408

Glenn Rinsky and Laura Halpin Rinsky: The Pastry Chef’s Companion (2009, 375p) ISBN: 9780470009550


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