Pastry has another layer

The Culinary Institute of America’s textbook covers the whole professional craft of baking and pastry, from ingredients and equipment to breads, pastries, cakes and plated desserts.

Michel Suas’s technical reference for aspiring professionals connects bread and pastry, with formulas, photographs and troubleshooting for the problems bakers meet in a working bakeshop.

Thomas Keller and Sebastien Rouxel share the American and French baked goods of their bakery, from cookies and breads to macarons, with exacting attention to technique and weights.

Christophe Felder breaks French pastry down into its bases, such as doughs, creams and glazes, then builds decorations and complex assemblies through step-by-step photographs.

Le Cordon Bleu teaches pastry, cakes, tarts and biscuits through 101 illustrated step-by-step recipes, with the basic methods and reference material its school teaches first.