Incoming Resources
- Kawaii sweet world, 75 yummy recipes for baking that's (almost) too cute to eat, Rachel Fong ; photographs by Andria Lo
- Mastering bread, the art and practice of handmade sourdough, yeast bread, and pastry, Marc Vetri and Claire Kopp McWilliams with David Joachim ; photography by Ed Anderson
- Porcupine's pie, by Laura Renauld ; illustrated by Jennie Poh
- Pie academy, master the perfect crust and 255 amazing fillings, with fruits, nuts, creams, custards, ice cream, and more : expert techniques for making fabulous pies from scratch, Ken Haedrich
- Pastry love, Joanne Chang ; photography by Kristin Teig
- Bake, my best ever recipes for the classics, Paul Hollywood ; photography by Haarala Hamilton
- Gluten-free flour power, bringing your favorite foods back to the table, Aki Kamozawa, H. Alexander Talbot
- The Pain d'Avignon baking book, a war, an unlikely bakery, and a master class in bread, Uliks Fehmiu with Kathleen Hackett ; foreword by chef Mario Carbone
- Sweet, desserts from London's Ottolenghi, Yotam Ottolenghi, Helen Goh with Tara Wigley