Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More (Sarah Owens) *Signed*

Wild Sweetness: Recipes Inspired by Nature (Thalia Ho)

Violet Bakery Cookbook (Claire Ptak)

Mother Grains: Recipes for the Grain Revolution (Roxana Jullapat) *Signed*

Dorie's Cookies (Dorie Greenspan)

3 Doughs, 60 Recipes: Focaccia, Pizza, Sandwich Bread – Easy-to-master Doughs and Delicious Ways to Enjoy Them (Lacey Ostermann)

Malai: Frozen Desserts Inspired by South Asian Flavors (Pooja Bavishi) *Signed*

Chez Panisse Desserts (Lindsey R. Shere)

The Last Course: The Desserts of Gramercy Tavern (Claudia Fleming)

Small Batch Bakes: Baking cakes, cookies, bars and buns for one to six people (Edd Kimber)

Fat + Flour: The Art of a Simple Bake (Nicole Rucker) *Signed*

Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours (Alice Medrich)

Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries (Regula Ysewijn) *Signed*

Sweet France: The 100 Best Recipes from the Greatest French Pastry Chefs (François Blanc)

The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan (Katarina Cermelj)

Salty, Cheesy, Herby, Crispy Snackable Bakes: 100 Easy-Peasy, Savory Recipes for 24/7 Deliciousness (Jessie Sheehan)