Cookbooks:

• Baggett, Nancy. Dream Desserts.  Stewart, Tabori, and Chang. New York, NY. 1993.
• Chang, Joanne. Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe. Chronicle Books LLC. San Francisco, CA. 2010.
• Child, Julia. Mastering the Art of French Cooking. Knopf Doubleday Publishing Group. 2009.
• Cox, Beverly and Martin Jacobs. Spirit of the Earth. Stewart, Tabori, and Chang. New York, NY. 2001.
• Ferrandi.  French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts. Flammarion S.A. Paris. 2017.
• Gray, Melissa. All Cakes Considered. Chronicle Books. San Francisco, CA. 2009.
• Greenspan, Dorie.  Around My French Table.  Houghton Mifflin Harcourt Publishing Company.  New York, NY. 2010.
• Heatter, Maida. Cookies. Cader Books. New York, NY. 1997.
• Hensperger, Beth. The Bread Bible. Chronicle Books LLC. San Francisco, CA. 2004.
• Katzen, Molly. The Enchanted Broccoli Forest. Ten Speed Press. Berkeley, CA. 1982.
• Katzen, Molly. et al.  The Moosewood Cookbook. Moosewood. Ithaca, NY. 1974.
• Krissoff, Liana. Canning for a New Generation. Stewart, Tabori, and Chang. New York, NY. 2010.
• Lantz, Sarah.  Forage, Ferment, and Feast.  InkAsia. Queensland, Australia. 2018.
• Nilsson, Magnus. The Nordic Cook Book.  Phaidon Press.  2015.
• Ottolenghi, Yotam and Sami Tamimi.  Jerusalem.  Ten Speed Press.  Berkeley, CA. 2013.
• Ottolenghi, Yotam and Helen Goh. Sweet. Ten Speed Press. Berkeley, CA. 2017.
• Perelman, Deb.  The Smitten Kitchen Cookbook. Knopf. 2012.
• Robertson, Chad.  Tartine: Book #3.  Chronicle Books.  San Francisco, CA.  2013.
• Sheraton, Mimi. Visions of Sugarplums.  Harper & Row.  New York, NY. 1981
• Thomas, Anna.  The Vegetarian Epicure.  Vintage Books, Random House.  New York, NY. April 1972.
• Tosi, Christina. Momofuku Milk Bar: A Cookbook. Clarkson Potter.  2011.