With the holiday season fast approaching, now is the time to investigate what books you want to give your baking friends or ask Santa for to beef up your own personal library. The books below offer insight for new bakers as well as established ones, and give ideas on how to expand or improve your bakery offerings.

Professional Baking, Fifth Edition

Author: Wayne Gisslen

Publisher: John Wiley & Sons

ISBN: 978-0-471-78349-7

Pages: 800

Price: $65

Interest in baking is on the rise, with artisan bakeries popping up everywhere, from country roads to supermarkets. The newly revised and expanded Professional Baking includes feedback from bakers, pastry chefs and instructors from aroud the world. All-new information covers:

• Baking for special diets, including low-fat, low-sugar, gluten-free and dairy-free.

• New and revised formulas, totaling almost 900.

• More than 150 new color photos accompanying the formulas, illustrating techniques and finished products.

• Bakery sanitation.

• The history and cultural background of various products, as well as details concerning specialty equipment, ingredients and nutition.

• Detailed information on controlling gluten development, the baking process and basic yeast dough techniques.

In addition, the book offers expanded information on bakeshop math, baking tools and equipment and the history of baking. Several sections have been revised, including more detail on fruits from ripening characteristics to trim yield, and dessert plating concepts and techniques.

Catering: A Guide to Managing a Successful Business Operation

Author: Bruce Mattel and the Culinary Institute of America

Publisher: John Wiley & Sons

ISBN: 978-0-7645-5798-9

Pages: 360

Price: $45

With detailed information on all aspects of running a catering business, Catering is a great resource for students and professionals just starting out in the industry. The book includes expert advice on every element of successful catering, from launching a business, establishing prices and developing menus to managing a dining room, preparing food and beverage equipment. With guidance on troubleshooting and creative problem-solving, the book covers everything from institutional catering in schools, hospitals and other facilities to social catering at hotels, country clubs, convention centers and more. The book is illustrated throughout with 50 black and white photos, and also includes sample checklists, staff advertisements, resumes, menus and even a detailed blueprint of a sample banquet setup, all drawn from successful catering companies.

The Art & Soul of Baking

Author: Cindy Mushet

Publisher: Andrews McMeel Publishing

ISBN-13: 9780740773341

Pages: 454

Price: $40

Just in time for celebrating the holidays, Art & Soul is the ultimate compendium of comfort delights from renowned culinary authority, Sur la Table. From classic brownies and golden loaves of challah, Mushet empowers beginners and energizes seasoned bakers while teaching the tricks for creating perfect cookies, cakes and more.

Frozen Desserts

Author: Francisco J. Migoya and the Culinary School of America

Publisher: John Wiley & Sons

ISBN: 978-0-470-11866-5

Pages: 400

Price: $60

This exhaustive resource provides all the basic information pastry professionals need. Introductory chapters include the history and evolution of frozen desserts; essential ingredients, including dairy products, sugars, stabilizers,emulsifiers, fruits and flavors; and equipment, including churning machines, prodcution equipment, and storage and serving containers. Professionals seeking inspiration need look no further than the 200-plus formulas included. Migoya shares guidelines he has established over the years, such as:

• Flavor first, visual appeal close behind.

• Be aware of the environment, and commit to using seasonal ingredients when possible.

• Always use the highest quality ingredients avaiable.