Bread & Pastry
Bread & Pastry is divided into Bread & Bakery, Patisserie, Cakes & Sweets and Ice Cream & Desserts.
Bread & Bakery contains the foundational texts on sourdough. Chad Robertson's Tartine Bread started the global sourdough wave, Ken Forkish's Flour Water Salt Yeast gave home bakers schedules that actually work, and Maurizio Leo's The Perfect Loaf explains the variables rather than simply handing over a recipe. Juno the Bakery documents the current benchmark for Nordic baking in Copenhagen. Swedish titles include Martin Johansson's Surdegsbröd and Ett recept hundra bröd, as well as Sébastien Boudet's Mjöl. For professional use, there is Michel Suas's Advanced Bread and Pastry and Modernist Bread.
Patisserie is the French and professional section. Cédric Grolet in three volumes, Pierre Hermé, Larousse Patisserie and Baking, Bouchon Bakery and the Culinary Institute of America's Baking and Pastry.
Cakes & Sweets is home baking at a high level, led by Ottolenghi and Helen Goh's Sweet.
Ice Cream & Desserts covers the frozen and the plated, from Dana Cree's Hello, My Name Is Ice Cream to Jan Hedh's Glass på riktigt and Latin American ice pops.
