The fine literature that's guiding me to better baking. Check them out at your local library!
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| The Culinary Institute of America. Baking at Home with the Culinary Institute of America |
A guide to baking methods, this book describes the necessary tools, functions of different ingredients, and techniques. This is a great book to get you started.
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| Brown, Alton. I'm Just Here for More Food: Food x Mixing + Heat = Baking |
Star of Food Network's Good Eats, Alton Brown breaks down the science of baking without being all text-booky. It's a fun, easy to understand read, and trust me, chemistry was never my thing. He organizes his recipes by mixing method, which is interesting.
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| Rinsky, Laura and Glenn. The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional |
This one's great for when you have no idea how to pronounce those French/Italian/Spanish baking vocab words. Mostly a glossary, it also has a pastry troubleshooting guide, and a handy favor combination guide.
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| The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook |
King Arthur Flour is apparently the best there is. I wouldn't know because we buy the cheap store brand. Anyway, these people know their stuff and this book is a great go-to collection of cookie recipes. It also has a great "Getting Started" section at the beginning that is well worth reading through -- you might learn something (or if you're me - a lot)!
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