Some more books on baking:
Flour Water Salt Yeast: the Fundamentals of Artisan Bread and Pizza, written by Ken Forkish, shows the reader how to bake excellent breads and pizzas. You can adapt the baking time to your personal schedule by choosing from one of three types of dough: straight, pre-ferment, or complex levain.
Bouchon Bakery, written by Thomas Keller and Sebastien Rouxel, presents recipes from the chain of five bakeries that are part of the Thomas Keller Group headed by Keller with Rouxel as the executive pastry chef. Their baked goods are jointly inspired by French and American cuisines.
Tart it up!: Sweet and Savory Tarts and Pies, whose author, Eric Lanlard, is a British master pastry chef, presents a combination of recipes, some for more advanced students and some easier ones using pre-made dough. Lanlard is well-known for his TV career and for Cake Boy, his cake emporium and baking school.
The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, by Peter Reinhart, is a collection of 80 recipes for the wheat sensitive, diabetics and low-carb/low-sugar dieters. Selections include breads, pastries, cookies, cakes, and more.
Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today’s Sweet Tooth presents updated recipes for more than 50 classic cakes, some of which were in their heyday almost 100 years ago. Julie Richardson is the author.
Joy the Baker Cookbook: 100 Simple and Comforting Recipes is written by Joy Wilson, a caterer and blogger. Here she presents recipes on everything sweet: pancakes, pies, pudding, cakes, brownies, cookies, snacks, and frosting.