Panaderia y Reposteria para profesionales/Professional Bakin...

by Wayne Gisslen, W Gisslen

This chapter provides an introduction to bakeshop production.

On baking

by Sarah R. Labensky, Klaus G. Tenbergen

Flour Water Salt Yeast

by Ken Forkish

Betty Crocker cookie book

by Betty Crocker

Oats can be measured either by pouring them into a measuring cup or by dipping the measuring cup into the oats container...

Roses Heavenly Baking

by Rose Levy Beranbaum

Baking chez moi

by Dorie Greenspan

Home baking

by Jeffrey Alford, Naomi Duguid

How to Make Sourdough

by Emmanuel Hadjiandreou

Baking with Mary Berry

by Mary Berry

Baking with kids

by Leah Brooks

Momofuku Milk Bar

by Christina Tosi

Bread

by Beth Hensperger, Chuck Williams

Muffins & quick breads

by Irena Chalmers, Chalmers

The International School of Sugarcraft

by Nicholas Lodge, Nick Lodge

Everyday cakes, pies & cookies

by Gooseberry Patch (Firm)

Vegan Cupcakes Take Over the World

by Isa Chandra Moskowitz, Terry Hope Romero

The vintage baker

by Jessie Sheehan

Grandma’s Old Fashioned Molasses Recipes (1928) includes three different recipes for molasses doughnuts, an indication o...

Baked doughnuts for everyone

by Ashley McLaughlin

Artful Baker

by Cenk Sonmezsoy

From the wood-fired oven

by Richard Miscovich