*Pre-order* Mastering Macarons: Uncover the Scientific Secrets to Making the Perfect French Macaron (Fred Csibi-Levin)

Meat Pies: An Emerging American Craft (Brian Polcyn, Michael Ruhlman)

Bundt: From everyday bakes to fabulous celebration cakes (Melanie Johnson)

Boulangerie at Home: Bread, Brioche, and Other Baked Delicacies (Rodolphe Landemaine)

*NEW ARRIVAL* The Chocolate-Plant: Theobroma Cacao and its Products

Fika: 30 Classic Swedish Baking Recipes. From Bite-Sized Cookies to Festive Cakes

The Art of Sourdough Scoring: Your All-In-One Guide to Perfect Loaves with Gorgeous Designs (Brittany Wood)

Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More (Dikla Levy Frances)

Frosted: Take Your Baked Goods to the Next Level with Decadent Buttercreams, Meringues, Ganaches and More (Bernice Baran)

Cookies & Crumbs: Chunky, Chewy, Gooey Cookies for Every Mood (Kaja Hengstenberg)

Kitten and the Bear Cookbook: Recipes for Small Batch Preserves, Scones, and Sweets from the Beloved Shop (Sophie Kaftal, Bobby Zielinski)

The Pain d'Avignon Baking Book: A War, An Unlikely Bakery, and a Master Class in Bread (Uliks Fehmiu, Kathleen Hackett)

Chocolat (Maja Vase)

Japanese Patisserie: Exploring the Beautiful and Delicious Fusion of East Meets West (James Campbell)

Remember 28ºC (Jose Romero)

So Good.. The Magazine of Haute Patisserie #20