New European Baking: 99 Recipes for Breads, Brioches and Pastries
New World Baking: My Time in Shanghai
Passion Is My Main Ingredient
Poilâne: The Secrets of the World-Famous Bread Bakery by Apollonia Poilâne
Sourdough Baking with Kids: The Science Behind Baking Bread Loaves with Your Entire Family by Natalya Syanova
Swedish Fika: Cakes, Rolls, Bread, Soups, and More by Milo Kalén
Tanoshii Ke-KI: Japanese-Style Baking for All Occasions
Tanoshii Wagashi: Little Bites of Japanese Delights
Tanoshii: Joy of Making Japanese-Style Cakes & Desserts
Tartine Bread by Chad Robertson
Tava: Eastern European Baking and Desserts from Romania & Beyond
The Best Ever Bread Book: From Farm to Flour Mill, 20 Recipes from Around the World by Lizzie Munsey
The Essential New York Times Cookbook: The Recipes of Record (Anniversary, 10th Edition, 2021)
The Flour Craft Bakery & Cafe Cookbook: Inspired Gluten Free Recipes for Breakfast, Lunch, Tea, and Celebrations by Heather Hardcastle
The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread by Kelly Fields
The Italian Bakery: Step-By-Step Recipes with the Silver Spoon
The New York Times Cooking No-Recipe Recipes By SAM SIFTON
The Pie Room: 80 Achievable and Show-Stopping Pies and Sides for Pie Lovers Everywhere by Calum Franklin
The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan Curls to Sour Cream Jumbles by Jessie Sheehan
Zoë Bakes Cakes By ZOË FRANÇOIS