 | Advanced Bread and Pastry by Michel Suas
Buy new: $59.63 / Used from: $47.58 I bought my signed copy from the San Francisco Baking Institute. (SFBI has the best beginner and advanced baking and pastry classes imaginable. I'm taking my second class pastry this week. The school is so highly regarded, a man from the Australian national baking team was in my Bread 1 class!)
The content is incredibly clear, well organized, and meticulously detailed with spectacular photos.
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 | Le Grand Larousse Gastronomique (French Edition)
Buy new: $350.00 / Used from: $305.13 This is incredibly expensive, but worth every penny for me. It's the most comprehensive food encyclopedia I've found, especially for international cuisine.
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 | On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
Buy new: $26.40 / Used from: $22.95 This is a basic book that everyone should own. It breaks down fairly complicated science so that it's easy to understand. It also talks a lot about ingredients and cooking techniques - giving well-formed reasons for everything.
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 | Joy of Cooking: 75th Anniversary Edition - 2006 by Irma S. Rombauer
Buy new: $19.97 / Used from: $18.86 This is another staple that every cook should own. I have five versions because I've been experimenting with how the recipes have changed through the years. The newest version is the best for most cooks because it includes recipes for the widely available fresh and international ingredients that were previously hard to find. I still love the old versions for bear and other game.
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 | Tartine by Elisabeth Prueitt
Buy new: $23.10 / Used from: $32.00 A beautiful and well-written baking cookbook. It's not very educational, but it helps you make some of Tartine's delectable foods at home.
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 | Le Gout du Pain by Raymond Calvel
Buy used from: $74.99 The French version is much better than the English, though the English is fantastic for non-French readers.
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 | The Taste of Bread by Raymond Calvel
Buy new: $70.20 / Used from: $85.49 This is the English version of the French classic by the man who brought good bread back to France...then the world.
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 | Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman
Buy new: $25.20 / Used from: $22.04 Jeff's book is fantastic. I sought him out to meet him after I read this book - he's one of the world's best bakers and a great guy to boot!
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 | The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart
Buy new: $23.10 / Used from: $18.99 Another classic.
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 | Artisan Baking by Maggie Glezer
Buy new: $15.61 / Used from: $10.67 This is a fun, informative read, with some recipes. It's better as an introduction to artisan baking in the States.
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