You can download the handout for my 2018 summer presentation to the Kent District Library branches right here (PDF).

Here are just a few websites I find very useful for supplies and ingredients:

  • Kerekes for all manner of baking and pastry supplies, tools, pans, tart forms, silicone molds www.bakedeco.com
  • King Arthur Flour for a wide selection of flour and baking ingredients plus lots more www.kingarthurflour.com
  • Bob's Red Mill for a large selection of whole grains, flours (wheat based and gluten free) and nut meals www.bobsredmill.com
  • Beanilla/Spice Jungle for vanilla products, extracts and a vast selection of spices www.beanilla.com
  • Honeyville for blanched almond flour (and more!) https://honeyville.com/

Some favorite books:
General baking and pastry:

  • "Baking and Pastry: Mastering the Art and Craft, 3rd edition"; Culinary Institute of America
  • "P√Ętisserie" by Christophe Felder (available in French and English)
  • "Bouchon Bakery" by Thomas Keller
  • "Baking Illustrated" by the editors of Cooks Illustrated Magazine
  • "Baking Chez Moi" by Dorie Greenspan
  • "The Pie and Pastry Bible" by Rose Levy Beranbaum
  • "The Cake Bible" by Rose Levy Beranbaum
  • "The Baking Bible" by Rose Levy Beranbaum
  • "The Bread Bible" by Rose Levy Beranbaum
  • "Pastry" by Michel Roux

More narrowly focused books:

  • "Paris Sweets" by Dorie Greenspan
  • "Sweeter off the Vine" by Yossi Arefi (seasonal fruits)
  • "Sweet Simplicity" by Jacques Pepin (seasonal fruits)
  • "Four Star Desserts" by Emily Luchetti (seasonal recipes)
  • "Les Folles Tartes" by Christophe Felder (in French, great tart ideas)
  • "Book of Tarts" by Maury Rubin (more cool tart ideas - published back in 1995 - still available on Amazon)
  • "Flavor Flours" by Alice Medrich (a wonderful compendium of recipes using alternative, gluten free flours)