Shirl’s Bookshelf: Favorites & Credits
Baking & Pastry Cookbooks
This is not a list of every cookbook that I own. Instead, it is a list of my favorites. A favorite might be a book that inspires me with new ideas or concepts. It might be one that has a lot of great recipes or a book with just one or two outstanding recipes. It might contain beautiful photographs of each recipe. It might have superb writing that educates me about the background or details some little anecdote about each recipe. It might have well written and well thought out instructions that work every time. It might teach me a new technique that I can depend on and use again and again. It might have many sidebars with little tips that help me create mouth-watering baked goods or desserts. It might have all the recipe ingredients given in metric grams as well as in cups and spoons. And, in the end, after I have shopped for ingredients, made a recipe from a book, and am serving it to my family, they respond with raves and wows because it is not only beautiful but tastes so good. It must have visual appeal and a wonderful flavor. Rarely does a single cookbook have all of these attributes, but if I could be granted cookbook wishes, these are the things I would wish for. However, I love my cookbooks, even if they are not all perfect.
Because every cookbook that I reference in my posts is listed here, I consider this a work-in-progress. There’s also a link where you can buy it if you want.
Finally, I want to give credit to all those hard-working cookbook authors who inspired me to create many recipes during my pastry chef career and continue to inspire me every day in my quest for winning recipes that produce wonderful baked things.
Shirl Gard – Updated 9/20/17
Allen, Darina. Ballymaloe Cooking School Cookbook. Gretna, LA: Pelican Publishing Company, 2001.
Alston, Elizabeth. Muffins: 60 Sweet and Savory Recipes… From Old Favorites to New. New York, NY: Clarkson N Potter, Inc., 1985.
America, The Culinary Institute of. Mastering the Art and Craft Baking & Pastry. 2nd. Hoboken, New Jersey: John Wiley & Sons, Inc., 2009.
America’s Test Kitchen, The Editors at. Cook’s Illustrated Baking Book. Brookline, MA: America’s Test Kitchen, 2013.
Ansel, Dominique. Dominique Ansel: The Secret Recipes. New York, NY: Simon & Schuster, 2014.
Bauer, Jeni Britton. Jeni’s Splendid Ice Creams at Home. New York, NY: Artisan, a Division of Workman Publishing Co., 2011.
Beard, James. Beard on Bread. New York, NY: A Borzoi Book, published by Alfred A. Knopf, Inc. , 1973.
—. American Cookery. Boston, MA: Little, Brown & Company, 1972.
Beranbaum, Rose Levy. The Baking Bible. New York, NY: Houghton Mifflin Harcourt Publishing Company, 2014 by Cordon Rose, LLC.
—. Rose’s Heavenly Cakes. Hoboken, NJ: John Wiley & Sons, Inc. , 2009.
—. Rose’s Christmas Cookies. New York, NY: William Morrow and Company, Inc., 1990.
—. The Cake Bible. New York, NY: William Morrow and Company, Inc., 1988.
—. The Pie and Pastry Bible. New York, New York: Scribner, 1998.
Boyle, Tish. Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors. New York, NY: Houghton Mifflin Harcourt Publishing Company, 2015
—. The Cake Book. Hoboken, NJ: John Wiley & Sons, Inc., 2006.
Chang, Joanne. Flour, Spectacular Recipes from Boston’s Flour Bakery + Cafe. San Francisco, CA: Chronicle Books LLC, 2010.
Chase, Sarah Leah. Nantucket Open-House Cookbook. New York, NY: Workman Publishing Company, Inc., 1987.
Company, The Pillsbury. Pillsbury Best Cookies Cookbook. New York, NY: Clarkson Potter/Publishers, 1997.
Cook’s Illustrated, the Editors of. Baking Illustrated. Brookline, MA: America’s Test Kitchen, 2004.
—.How To Make Muffins, Biscuits, and Scones. Boston, MA: Boston Common Press, 2000.
—. How To Make Cookie Jar Favorites. Brookline, MA: Boston Common Press, 1998.
—. How To Make Simple Fruit Desserts. Brookline, MA: Boston Common Press, 1998.
—. How To Make An American Layer Cake. Brookline, MA: Boston Common Press, 1997.
—. How To Make Ice Cream. Boston, MA: Boston Common Press, 1997.
—. How To Make A Pie. Brookline, MA: Boston Common Press, 1996.
Corriher, Shirley O. BakeWise – The Hows and Whys of Successful Baking. New York London Toronto Sydney: Scribner, 2008.
—. CookWise – The Hows & Whys of Successful Cooking. New York, NY: William Morrow and Company, 1997.
Crocker, Betty. Betty Crocker’s Baking Classics. New York, NY: Prentice Hall, 1979.
Cunningham, Marion. The Fannie Farmer Baking Book. New York, NY: Alfred A. Knopf, 1984.
Cutler, Carol. The Six-Minute Soufflé and Other Culinary Delights. New York, NY: Clarkson N. Potter, Inc. , 1976.
David, Elizabeth. English Bread and Yeast Cookery. New York, NY: Penguin Books USA Inc., 1977.
Farm Journal, The Food Editors of. The Farm Journal’s Cookies: Homemade Cookies from Countryside America. New York, NY: Galahad Books, 1995.
Ferrari, Luciano. Gelato & Goumet Frozen Desserts: A Professional Learning Guide. Bologna, Italy: Carpigiani Group, 2005.
Figoni, Paula. How Baking Works, Third Edition. Hoboken, NJ: John Wiley & Sons, Inc., 2011
Forgione, Larry. An American Place. New York, NY: William Morrow and Company, 1996.
Garten, Ina. Barefoot in Paris: Easy French Food You Can Make at Home. New York, NY: Clarkson Potter / Publishers, 2004.
—. Barefoot Contessa Parties! New York, NY: Clarkson Potter / Publishers, 2001.
—. The Barefoot Contessa Cookbook. New York, NY: Clarkson N. Potter, Inc., 1999.
Gisslen, Wayne. Professional Baking, Sixth Edition. Hoboken, NJ: John Wiley & Sons, Inc., 2013.
Greenspan, Dorie. Baking From my Home to Yours. New York, NY: Houghton Mifflin Company, 2006.
—. Desserts by Pierre Hermé. Boston, New York, Toronto, London: Little, Brown and Company, 1998.
Greweling, Peter P. CMB The Culinary Institute of America. Chocolates & Confections. Hoboken, NJ: John Wiley & Sons, Inc., 2013, 2007.
Gubser, Mary. Quick Breads Soups & Stews. Tulsa, OK: Council Oak Books, 1991.
Hitz, Ciril. Baking Artisan Pastries & Breads. Beverly, MA: Quarry Books, a member of Quayside Publishing Group, 2009.
Hermé, Pierre. The Pâtisserie of Pierre Hermé. Barcelona, Spain: Montagud Editores, S. A., 1997.
Johns, Pamela Sheldon. Gelato! Berkeley, CA: Ten Speed Press, 2000.
Keller, Thomas and Sebastien Rouxel. Bouchon Bakery. New York, NY: Artisan; A Division of Workan Publishing Company, Inc., 2012.
Kendrick, Ruth A. and Pauline H. Atkinson. Candymaking. New York, NY: HP Books; The Berkley Publishing Group, 1987.
L’ecole Lenôtre. Les Recettes Glacées de l’ecole Lenôtre. Les Lilas, France: Éditions Jérôme Villette, 1995.
Levine, Sarabeth. Sarabeth’s Good Morning Cookbook: Breakfast, Brunch, and Baking. New York, NY: Rizzoli, 2015.
Mackie, Leslie. More from Macrina: New Favorites from Seattle’s Popular Neighborhood Bakery. Seattle, WA: Sasquatch Books, 2012.
MacLauchlan, Andrew. The Making of a Pastry Chef. New York, NY: John Wiley & Sons, Inc., 1999.
Malgieri, Nick. How to Bake. New York, Ny: HarperCollins Publishers, Inc. , 1995.
McGee, Harold. On Food and Cooking The Science and Lore of the Kitchen. New York, NY: Scribner, 1984, 2004.
McKinstry, Pamela A. Kitchen Magic on Nantucket: Recipes From the Sconset Café. Hyannis, MA: On-Cape Lithographers, 1987.
—. Sconset Café: A Kitchen Collection. Hyannis, MA: On-Cape Lithographers, 1985.
Miglore, Kristen. Food52 Genius Recipes. New York, NY: Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House LLC, 2015.
Migoya, Francisco J., The Culinary Institute of America. Frozen Desserts. Hoboken, NJ: John Wiley & Sons, Inc., 2008.
Morano, Morgan. The Art of Making Gelato. New York, NY: Race Point Publishing, 2015.
Ostmann, Barbara Gibbs and Jane Baker. Cookies: Food Writers’ Favorites. United States of America: Dial Publishing Company, 1991.
Parks, Stella. BraveTart Iconic American Desserts. New York | London: W. W. Norton & Company, 2017.
Payard, François. Payard Desserts. New York, NY: Houghton Mifflin Harcourt Publishing /Company, 2013.
—. Simply Sensational Desserts: 140 Classics for the Home Baker from New York’s Famous Pâtisserie and Bistro. New York, NY: Broadway Books, a Division of Random House, Inc., 1999.
Procter & Gamble Home Economics Department. New Recipes for Good Eating. Cincinnati, OH: The Procter & Gamble Company, 1949.
Reichl, Ruth. My Kitchen Year: 136 Recipes that Saved My Life. New York, NY: Random House, an imptint and division of Penguin Random House LLC, 2015.
Rombauer, Irma S., Marion Rombauer Becker and Ethan Becker. Joy of Cooking: 75th Anniversary. New York, NY: SCRIBNER, 2006.
—. Joy of Cooking. New York, NY: SCRIBNER, 1997.
Roux, Michel and Albert. The Roux Brothers on Patisserie. New York, NY: Prentice Hall Press, a Division of Simon & Schuster, Inc., 1986.
Ruhlman, Michael. Ratio. New York, NY: Scribner, a Division of Simon & Schuster, Inc., 2009.
Silverton, Nancy. Nancy Silverton’s Pastries from the La Brea Bakery. New, York, NY: Villard Books, a division of Random House, Inc., 2000.
Time-Life Books, The Editors. Cookies & Crackers. Ed. Chief Series Consultant Richard Olney. Alexandria, VA: Time-Life Books, 1982.
—. Breads. Ed. Chief Series Consultant Richard Olney. Alexandria, VA: Time-Life Books, 1981.
—. Cakes. Ed. Chief Series Consultant Richard Olney. Alexandria, VA: Time-Life Books, 1981.
—. Pies & Pastries. Ed. Chief Series Consultant Richard Olney. Alexandria, Va: Time-Life Books, 1981.
Wakefield, Ruth Graves. Ruth Wakefield’s Toll House Tried and True Recipes. New York, NY: M. Barrows & Company, 1940.
Walter, Carole. Great Coffee Cakes, Sticky Buns, Muffins, & More. New York, NY: Clarkson Potter/Publishers, 2007.
Weinstein, Bruce. The Ultimate Candy Book. New York, NY: HarperColling Publishers, Inc., 2000.
Weiss, Luisa. Classic German Baking. New York: Ten speed Press, an imprint of the crown Publishing Group, a division of Penguin Random House LLC, 2016.
Wilson, Amy Lyles with Recipes by Jack Bishop. Cooking with Friends. Nashville, Tennessee: Rutledge Hill Press, 1995.