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Baking & Pastry Fundamentals |
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Professional Baking, with Method Cards , 5th Edition
Gisslen
ISBN 978-0-470-31652-8, © 2009
Savory Sweets: From Ingredients to Plated Desserts
Felder
ISBN 978-0-471-74058-2, © 2008
How Baking Works: Exploring the Fundamentals of Baking Science, 2nd Edition
Figoni
ISBN 978-0-471-74723-9, © 2008
Frozen Desserts
The Culinary Institute of America (CIA), Migoya
ISBN 978-0-470-11866-5, © 2008
Professional Cake Decorating
Garrett
ISBN 978-0-471-70136-1, © 2007
Study Guide to Accompany Professional Baking, 5th Edition
Gisslen, Griffin
ISBN 978-0-471-78350-3, © 2009
The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
Rinsky, Halpin Rinsky
ISBN 978-0-470-00955-0, © 2009
Baking and Pastry: Mastering the Art and Craft
The Culinary Institute of America®
ISBN 978-0-471-44382-7, © 2004
Baker's Manual, 5th Edition
Amendola, Rees
ISBN 978-0-471-40525-2, © 2003
Understanding Baking, 3rd Edition
Amendola, Rees
ISBN 978-0-471-40546-7, © 2003
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Friberg
ISBN 978-0-471-35925-8, © 2002
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