Richard Hart Bread: Intuitive Sourdough Baking (Richard Hart, Laurie Woolever, Henrietta Lovell) *Signed*

The German Baking Book: Cakes, Tarts, Breads, and More from the Black Forest and Beyond (Jurgen Krauss)

Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (Erin Jeanne McDowell)

Delectable: Sweet & Savory Baking (Claudia Fleming)

Good & Sweet: A New Way to Bake with Naturally Sweet Ingredients (Brian Levy)

Chetna’s Easy Baking: with a twist of spice (Chetna Makan) *Signed*

Gâteau: The Surprising Simplicity of French Cakes (Aleksandra Crapanzano)

Sourdough by Science: Understanding Bread Making for Successful Baking (Karyn Lynn Newman)

Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (Jessie Sheehan) *Signed*

100 Afternoon Sweets: With Snacking Cakes, Brownies, Blondies, and More (Sarah Kieffer)

The New Ballymaloe Bread Book (Darina Allen)

Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas (Fany Gerson)

Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats (Anna Brones, Johanna Kindvall)

Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily (Rosetta Costantino)

Gluten-Free Baking At Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More (Jeffrey Larsen)

Cookies Are Magic: Classic Cookies, Brownies, Bars, and More (Maida Heatter)