Resources

Books (Pastry)

Baking and Pastry (CIA)

Bakewise by Shirley Corriher

Professional Baking by Wayne Gisslen

French Professional Pastry Series (Volume 1-4)

Chocolates and Confections (CIA) by Peter Greweling

Pastries from La Brea Bakery by Nancy Silverton

The Cake Bible by Rose Levy Berenbaum

 

Books (Bread)

French Professional Pastry Series/Breads (Volumes 1 and 2)

Bread by Jeffrey Hamelman

Crust and Crumb, The Baker’s Apprentice by Peter Reinhart

Bread Alone by Daniel Leader

Breads from La Brea Bakery by Nancy Silverton

 

Books (Cooking)

On Food and Cooking by Harold McGhee

Ideas in Food: Great Recipes and Why They Work

Eat Me: The Food and Philosophy of Kenny Shopsin

Home Cooking, More Home Cooking by Laurie Colwin

 

Books (Gastronomy)

The True History of Chocolate by Sophie and Michael Coe

The Omnivore’s Dilemna, The Botany of Desire, Food Rules by Michael Pollan

Bread and Chocolate, A Sweet Quartet by Fran Gage

Robbing the Bees by Holley Bishop

The Sweet Life in Paris by David Leibovitz

Secret Ingredients: A New Yorker History of Food and Drink

Six Thousand Years of Bread by H.E. Jacob

Moveable Feasts: the incredible journeys of the food we eat by Sarah Murray

Best Food Writing (2000 to present) edited by Holly Hughes

 

Books (Fiction)

Down and Out in Paris and London by George Orwell

The Belly of Paris by Emile Zola

 

Supplies

Modernist Pantry: molecular gastronomy

Kalustyan’s: spices and esoteric ingredients

JB Prince: purveyor of chef’s tools and equipment

Chefwear: purveyor of professional chef’s apparel

NY Cake: purveyor of cake decorating tools and equipment

Kitchen Arts and Letters: purveyor of text in food and drink; specialize in locating out-of-print, rare edition, and import books

Strand Bookstore: purveyor of used, rare, out-of-print books