Incoming Resources
- Sweet, desserts from London's Ottolenghi, Yotam Ottolenghi, Helen Goh with Tara Wigley
- Pastry school, 100 step-by-step recipes, Le Cordon Bleu ; photographs by Olivier Ploton
- Bake, my best ever recipes for the classics, Paul Hollywood ; photography by Haarala Hamilton
- Startup library
- The art of French pastry, Jacquy Pfeiffer ; with Martha Rose Shulman ; photographs by Paul Strabbing
- Pie academy, master the perfect crust and 255 amazing fillings, with fruits, nuts, creams, custards, ice cream, and more : expert techniques for making fabulous pies from scratch, Ken Haedrich
- The pie and pastry bible, Rose Levy Beranbaum ; illustrations by Laura Hartman Maestro ; photographs by Gentl & Hyers
- Baking gold, how to bake (almost) everything with 3 doughs, 2 batters, and 1 magic mix, Jami Curl ; photographs by Emily Kate Roemer
- A good bake, the art and science of making perfect pastries, cakes, cookies, pies, and breads at home, Melissa Weller with Carrolynn Carreño ; photographs by Johnny Miller
- The new sugar & spice, a recipe for bolder baking, Samantha Seneviratne ; photography by Erin Kunkel
- Baking artisan pastries & breads, sweet and savory baking for breakfast, brunch, and beyond, Ciril Hitz ; foreword by Peter Reinhart ; [photography by Kylee Hunnibell Hitz]
- Pie camp, the skills you need to make any pie you want, Kate McDermott ; [photographs by Andrew Scrivani]