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SUBJECT

Professional Baking & Pastry34
Food Processing" Production & Manufacture2
Ingredients1
Beverage Management1

COURSE

Introductory Baking and Pastry14
Advanced Pastry12
Bread Baking2
Culinary Arts Reference1
Baking & Pastry.1
Culinary Arts.1

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Last 3 years1
Last 5 years8
Last 20+ years33

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Wiley31
Wiley-Blackwell3

LANGUAGE

English34

Professional Baking & Pastry

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The Advanced Art of Baking and Pastry

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The Advanced Art of Baking and Pastry

R. Andrew Chlebana
Professional Baking, 7th Edition
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Professional Baking, 7th Edition

Wayne Gisslen
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Study Guide to accompany Professional Baking, 6e

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Study Guide to accompany Professional Baking, 6e

Wayne Gisslen
Professional Bread Baking

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Professional Bread Baking

Hans Welker, The Culinary Institute of America (CIA), Lee Ann Adams
Baking for Special Diets

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Baking for Special Diets

Richard J. Coppedge Jr., The Culinary Institute of America (CIA)
Baking and Pastry: Mastering the Art and Craft, 3rd Edition
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Baking and Pastry: Mastering the Art and Craft, 3rd Edition

The Culinary Institute of America (CIA)
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Wedding Cake Art and Design: A Professional Approach

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Wedding Cake Art and Design: A Professional Approach

Toba M. Garrett
Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e

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Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e

The Culinary Institute of America (CIA)
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

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The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

Ewald Notter, Joe Brooks, Lucy Schaeffer
The Art of the Confectioner: Sugarwork and Pastillage

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The Art of the Confectioner: Sugarwork and Pastillage

Ewald Notter, Joe Brooks, Lucy Schaeffer
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