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The cofounder of Chicago’s French Pastry School and an award-winning pastry chef, Jacquy Pfeiffer uses his book as a master class to teach you how to make everything from pâte à choux to pastry cream, building on the basics until you have an understanding of the science behind the ingredients, how they interact, and what your hands have to do to transform them into pastry. Once you’ve mastered the techniques, enjoy the glorious results you’ll achieve with these classic recipes.

The Art of French Pastry: A Cookbook [Book]

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The Vanilla Bean Baking Book: Recipes for Irresistible Everyday

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Top food stylist and Food52's popular baking columnist shares her baking secrets. When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though she's performed culinary magic. I'm not a baker, they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume.

The Fearless Baker: Simple Secrets for Baking Like a Pro [Book]

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