Kekler ve Kek Hazırlama Teknikleri

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Cılızoğlu Eryılmaz, Leman. 2004. Pasta Bisküvi, Hazırlama Teknikleri ve Çeşitleri. Remzi Kitabevi.
Adedotun, H. (2017). French Pâtisserie. Master Recipes and Techniques From The Ferrandi School of Culinary Arts. Paris: Flammarion.
Amendola, J., ve Rees, N. (2003). Understanding baking: the art and science of baking (No. 21205). John Wiley & Sons.
Culinary Institute of America. (2016). Baking and Pastry. New Jersey: John Wiley & Sons, Inc., Hoboken.
Friberg, B. (2003). The professional pastry chef: fundamentals of baking and pastry. New Jersey: John Wiley ve Sons.
Gisslen, W. (2017). Professional Baking. Fourth Edition. New Jersey: John Wiley & Sons.
Labensky, S. R., Martel, P., ve Van Damme, E. (2014). On baking: A textbook of baking and pastry fundamentals. Pearson/Prentice Hall.
Patmore, E. (1999). Cookshef Baking, Parragon Publishing
Rinsky, G. ve Halpin, Rinsky, L. (2009). The Pastry Chef’s Companion A Comprehensive Resource Guide for The Baking and Pastry Professional, New Jersey: John Wiley & Sons.
Suas, M. (2009). Advanced Bread and Pastry: A Professional Approach,First Edition, Delmar, Cengage Learning.
Tuğcu, D. (2018). Duygu Tuğcu’yla Butik Pastacılık, İstanbul: Rumuz Yayıncılık.