Required Reading:
Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition, by Bo Friberg and Amy Kemp Friberg
Once I get through this, I should be a professional pastry chef.
Do Believe the Hype
Baking by James Peterson
I don't yet have this book, but I think it is slightly more approachable than the previous selection and will calm my head when I'm like, "WTF?!"
Bread Baking: An Artisan's Perspective, by Daniel T. DiMuzio
I started as a bread baker, and bread holds a special place in my heart. Most people would probably recommend starting with Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, by Peter Reinhart, but DiMuzio's book called to me at the B&N and seems a bit more advanced.
On Food and Cooking, by Harold McGee
This is not a baking-exclusive book, but Harold will answer my how, why, and what questions when it comes to the science of baking.
Big ups to Brooke H. for adding this one to my collection!
Bakewise: The Hows and Whys of Successful Baking with over 200 Magnificent Recipes, by Shirley O. Corriher
Yup.
Recommended Reading:
Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More, by Cory Schreiber and Julie Richardson
I like pie. Have I ever told you that...
Bread Matters: The State of Modern Bread and A Definitive Guide to Baking Your Own, by Andrew Whitely
...because Bread Matters!
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, by Peter P. Greweling and The Culinary Institute of America
I will probably pick this book up when I get closer to Unit 6. It was quite over my head but, reading it made me all tingly inside. Joy or food poisoning? You decide! If I decide I'm not ready for this book, I'll go for his simpler option: Chocolates and Confections at Home with the Culinary Institute of America.
