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The Professional Pastry Chef & The Advanced Professional Pastry Chef|
by Bo Friberg
This series is a great all-inclusive set on everything about baking and pastry and is also used for many culinary school pastry coursebooks. The first goes through all the basics of baking and pastry and the second goes all the way. Recommended by Ira Krizo, Christian Chef.
The Bread Bakers Apprentice|
by Peter Reinhart
The Bread Bakers Apprentice is by far my favorite bread book of all time, and I love breadbaking. It starts off giving information about why you do what you do, both about the ingredients and procedures of the process. Once you get into the recipes, instead of having a step such as "Mix for 5 minutes" it spends a whole paragraph telling how exactly to mix it and know the perfect point when the dough is ready. Recommended by Ira Krizo, Christian Chef.
The Taste of Bread|
by Raymond Calvel
Do you really want to know the deep scientific meaning of bread baking? If so this book is for you. It's not a boring science book and is well written by Dr. Raymond Calvel (translated into English from French), so if you just love bread and have the budget for it, you may want this book. Recommended by Ira Krizo, Christian Chef.
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