I made a (not so) quick stop over at the used bookstore near my work in search of a couple of books on my list. I am currently on the hunt for From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen by Gail Sher, and What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke. The store didn't have either book, however, it was easy to get overwhelmed by the sheer amount of books!
Does anyone have any other recommended reading for cooks?
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