It’s an absolute gift to see when people are inspired to learn more about kitchen craft. Frequently I’m asked for additional resources — and there are numerous books and videos available. Here are a few of my go-to guides . . .
Biscotti
by Lou Seibert Pappas and illustrated by Piet Halberstadt
It was with this wonderful little book that I started baking biscotti. I cannot recommend this book enough. If you get a copy you should see how our recipes differ slightly.
How Baking Works: Exploring the Fundamentals of Baking Science
by Paula Figoni
Paula Figoni’s book focuses on the science of baking. It seems to be geared toward collegiate-level learning. Is this a dry college textbook? Oh no — the author makes learning about this craft highly interesting!
I’m Just Here for More Food: Food x Mixing + Heat = Baking
by Alton Brown
- Alton Brown, homepage
- GoodReads / I’m Just Here for More Food
- GoodReads / Alton Brown, author page
- Wikipedia / Alton Brown
Alton Brown’s book also takes a look at baking from a scientific perspective. This is an ideal companion to How Baking Works (above). The author makes learning fun and gives innumerable tips and tricks. This book follows “I’m Just Here for the Food: Food + Heat = Cooking“.
Cooking for Friends
by Gordon Ramsay
Whatever your impression of Gordon Ramsay is from TV, dive in to this book and your opinion will be expanded. Gordon invites you to experience cooking away from screwed up restaurants and away from titles like “Chef”. Join him in his home making spectacular food with your friends and family. This is an astounding recipe book, and I continue to learn from his book in writing my own recipe books.