q TX763.B3237 2004x
"The Ultimate Kitchen Companion for the Home Baker with 375 Foolproof Recipes". This volume is from the folks at Cook's Illustrated who test variations of every recipe to come up with the one they consider best.
Good to the Grain: Baking with Whole-Grain Flours
This IACP Finalist provides 75 recipes featuring 12 different kinds of whole-grain flours, from amaranth to teff. This former pastry chef proves that whole-grain baking can be easy, healthy, and tasty.
BakeWise: The Hows and Whys of Successful Baking with over 200 Magnificent Recipes
James Beard Award-winner Corriher (CookWise) has a book out to help all you bakers understand the chemistry of baking!
How to Start a Home-Based Bakery Business
Do you love to bake and want to get paid for it, but want to be your own boss and set your own hours? Veteran cook and caterer Detra Denay Davis offers advice on making sense of local, state, and federal rules and regulations; structuring your business; developing a product line; packaging, labeling, and marketing products; and learning how to become and stay profitable.
How Baking Works: Exploring the Fundamentals of Baking Science
q TX763.F54 2011
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work.
Baking: From My Home to Yours
q TX765.G8155 2006
This won the James Beard Award for Best Baking Book in 2007.
Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
An instructive, anecdotal introductory chapter walks home bakers through pastry making, whether by food processor, electric mixer, or hand, as well as how to roll it out, what kind of rolling pins to use, which pans give a perfectly browned bottom crust, how to prevent burned edges, and how to make decorative edges, cutouts, and latticework.
This 640 page guide to baking was awarded the 2004 KitchenAid Cookbook of the Year by the James Beard Foundation.
The recipes in this 3rd 600+ page compendium are not exclusively whole grain but use whole grains as much as possible.
Bake!: Essential Techniques for Perfect Baking
Unlike some other authors, Malgieri doesn't believe baking is an unapproachable sience but can be mastered by learning a collection of 20 essential techniques. Malgieri's previous books include How to Bake, which received a James Beard Foundation cookbook award for best baking book of 1995.
A Baker's Odyssey: Celebrating Time-Honored Recipes from America's Rich Immigrant Heritage
Each of these recipes has a story because Greg Patent interviewed bakers, mainly women, who had maintained traditional foods from their or their parents' immigrant past. Some of the recipes are familiar and others are less so but they are all interesting. Included is a DVD with Patent demonstrating a select few of the recipes.
Browse the Catalog
For additional books browse the library catalog under the subjects:
Annie's Eats: Dessert
This blog by Annie specializes in baked goods and desserts, with wonderfully decorated cookies and cupcakes. Be sure to check out her blogroll for other good sites.
On this blog you'll find ideas for cupcake pops (a Bakerella creation), cakes, pies, cupcakes, cookies, brownies and more.
Bon Appetit: How to Make a Lattice Crust
For those pie crust challenged cooks, here is a video explaining all!
Epicurious (Bon Appetit and Gourmet magazines) has categories for pies, cakes, and cookies within their dessert section.
Flour Advisory Bureau
This British website includes recipes using flour, mainly baking recipes such as "Cakes and Bakes" and "Dessert and Puddings".
Food Network: Baking
Baking here covers everything that goes into the oven (including fish and potatoes) but most of the recipes listed are for cakes, cookies, breads, etc.
Guardian: How to Bake
Master baker Dan Lepard offers sweet and savoury recipes for the British newspaper.
Joy of Baking
Founded in 1997 by Stephanie Jaworski, joyofbaking.com offers information on the history of baking, baking techniques, ingredient details, measurement conversions and trivia in addition to recipes.
Check out what new baking utensils you need from this German producer of bakeware (inventor of the springform pan).
King Arthur Flour
This company based in Norwich, Vermont, offers a wide range of recipes for baked goods using its flours. They also have published comprehensive cookbooks worth checking out: King Arthur Flour.
You can search their recipe database or browse their recipes by category (including bread, cookies, pies and pastry)
"For over 100 years, Martha White products have been trusted staples in kitchens across the South." This web site has recipes for many Southern baked goods using both corn and wheat flours.
Nestle's Very Best Baking
Real Baking with Rose Levy Beranbaum
This is the baking from scratch blog of cookbook author Rose Levy Beranbaum. You can post questions about baking to her.
Robin Hood Flour
Founded in Moose Jaw, Saskatchewan in 1909, Robin Hood Multifoods Inc. is a leading manufacturer and marketer of branded food products in Canada, and you can also find their flour in Pennsylvania. Their site is in both English and French and offers sections on Baking with Kids, Special Occasions, and a Baker's Forum.
Pittsburgh Post-Gazette: Unique Pittsburgh bakeries flourish with special dessert treats
China Millman lists her favorite bakeries in this January 06, 2011 article.
Pittsburgh Post-Gazette: Local Flavor: Slice of life -- Glisan's celebrates its greatness
Would you rather eat a pie than bake it? Bob Batz, Jr. reports on Glisan's Restaurant in the January 17, 2008 article in the Pittsburgh Post-Gazette.
Pittsburgh Post-Gazette: From Santa cookies to truffles, a tour of local bakeries' creations
This Thursday, December 07, 2006, article by Virginia Phillips tours Jean-Marc Chatellier's French Bakery in Millvale, Prantl's Bakery in Shadyside, Pastries A-La-Carte in Pleasant Hills, Fraiche Confections, Enrico Biscotti Company of the Strip, and Vanilla Pastry Studio in the West End.