Book Store

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		Rose's Christmas Cookies by Rose Levy Beranbaum	Includes 60 recipes. Including full-page color photos of every cookie, and more than 50 line drawings of techniques and templates.
		Rosie's Bakery All Butter Fresh Cream Sugar Packed No Holds Barred Baking Book by Judy Rosenberg	The book is described to be one of the best baking books on the market.
		Room For Dessert : 110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, Candies, and Cordials by David Lebovitz, Alice Waters	Room For Dessert features over 100 of my favorite and most popular desserts. Making desserts professionally (and at home) for over 15 years, I have constantly been asked for my recipes, so I've compiled my most requested, and my favorite recipes in my first book- Room For Dessert. Having worked at Alice Waters' Chez Panisse in Berkeley, as well as at Monsoon with Bruce Cost, I've developed a varied and delicious repertoire of desserts that once you make, will become part of your repertoire too!
		Rosie's Bakery - Chocolate-Packed, Jam-Filled, Butter-Rich, No-Hold-Barred : Cookie Book by Judy Rosenberg and Sara Love	A collection of 150 inspired, easy-to-make cookie recipes includes such delectable treats as Noah's chocolate chocolaty chocolate chips, lemon crisps, cappuccino shortbread sails, glazed coconut dainties, and many more.
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		Secrets of a Jewish Baker : Authentic Jewish Rye and Other Breads by George Greenstein	Professional baker George Greenstein reveals tricks to produce spectacular bread. Here are secrets, tips, techniques, and instructions for everything from yeast breads to whole grain loaves to biscuits to croissants.
		Special and Decorative Breads by Roland Bilheux, Alain Escoffier, Daniel Herve, and Jean-mari Pouradier	This book is geared towards the professional baker. It contains formulations and methods for the production of unusual bread assortments.
		Special and Decorative Breads 2-Volume Set by Bilheux	This is a two volume publication about everything one would want to know about decorative breads.
		Sweet & Natural Baking : Sugar-Free, Flavorful Desserts from Mani's Bakery by Mani Niall and Mark McLane	Mani Niall is famous for desserts sold at his Los Angeles bakery. The author explains how to make naturally sweetened treats using only whole grain flours. Recipes include products such as cookies, muffins, scones, pies, and cakes.
		Sweet Maria's Cake Kitchen : Casual and Creative Recipes for Layer, Loaf, and Bundt Cakes by Maria Bruscino Sanchez	Sanchez owns a bakery in Connecticut. The book covers products such as pound cakes and layer cakes. Altogether the book contains 65 recipes.
		Sweet Maria's Italian Cookie Tray by Maria Bruscino Sanchez	The author opened a bakery in her hometown of Waterbury, Connecticut, to keep-up with the demand for her cookies and cakes, baked from handed-down recipes. Today, Sweet-Maria's is a booming business that has garnered terrific reviews, numerous baking awards, and a passionately devoted clientele. This book collects 65 of Maria's most asked-for recipes.
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		Technology of Breadmaking by S. P. Cauvain	This book is for the professional and covers all aspects of bread making in practice and theory
		The Technology of Cakemaking by A. Bent	A cake making guide for the professional
		Technology of the Materials of Baking by Samuel A. Matz	Written for the professional baker
		A Treasury of Jewish Holiday Baking by Marcy Goldman	Written by a master baker who is also a professional journalist, this book is devoted exclusively to the full range of Jewish holiday baked goods. 25 line drawings.
		Traditional, Regional and Special Breads: Fancy Breads, Viennese Pasteries, Croissants, Brioches, Decorative Breads, Presentation Pieces by Alain Couet, Eric Kayser, Y. Saunier, and B. I. Ganachaud	Volume 2 reviews the six basic doughs used to make bread figures, ribbons, flowers and much more and offers numerous examples of decorated breads and presentation pieces.
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		Ultimate Bread by Eric Treuille, Ursula Ferrigno	A book filled with recipes such as Oatmeal Bread, French Baguettes, Pretzels, Ciabatta, Pain aux Noix, Brioche, Nan, Pita, Corn Bread, and Challah. Also includes a section on trouble shooting.
		The Ultimate Encyclopedia of Chocolate : With over 200 Recipes by Christine McFadden and Christine France	This reference includes archival photographs of culinary history and step-by-step photographs of preparation techniques, accompanied by a variety of exquisite recipes.
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		The Village Baker : Classic Regional Breads from Europe and America by Joe Ortiz	This collection of nearly 100 recipes from the village bakers of France, Italy, Germany, and regional America are full of healthful and delicious departures from the usual array of baked goods. Professional baker Ortiz provides additional assistance with an entire chapter devoted to bread making techniques, with easy-to-follow instructions and two-color illustrations.
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		Whole Grain Breads by Machine or Hand : 200 Delicious, Healthful, Simple Recipes by Beatrice A. Ojakangas	This book offers four simple ways to mix the dough to bake in a bread machine or in the oven. Recipes are offered in three sizes, small "sampler", medium "regular", or party size "large". There are many delicious recipes using "yesterday's bread" for snacks, spreads, sandwiches, salads and main dishes. Try grainy "Finnish Rye" or spicy, fruity, nutty "Cinnamon Raisin Nut Wheat Bread" to start.
		World Sourdoughs from Antiquity by Ed Wood	This updated and revised edition of the successful manual for sourdough-lovers traces the history of sourdough baking from ancient Egypt to modern times. The author, a forensic pathologist, who has been studying sourdough for over 50 years, explains what makes real sourdough starter and how baking enthusiasts can grow their own. 8 page full-color photo insert.
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