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SUBJECT

Professional Baking & Pastry21
Food Processing" Production & Manufacture2
Ingredients1
Beverage Management1

COURSE

Introductory Baking and Pastry6
Advanced Pastry6
Bread Baking2
Culinary Arts Reference1
Culinary Arts.1

AUTHOR

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FORMAT

PUBLISHED DATE

Last 5 years5
Last 20+ years21

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Wiley16
Wiley-Blackwell3
*Norton agency titles2

LANGUAGE

English21

Professional Baking & Pastry

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Professional Baking, 7th Edition
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Professional Baking, 7th Edition

Wayne Gisslen
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Student Study Guide to accompany Professional Baking, 7th Edition

Student Study Guide to accompany Professional Baking, 7th Edition

Wayne Gisslen
Baking for Special Diets

Baking for Special Diets

Richard J. Coppedge Jr., The Culinary Institute of America (CIA)
Professional Bread Baking

Professional Bread Baking

Hans Welker, The Culinary Institute of America (CIA), Lee Ann Adams
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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In the Hands of a Baker

In the Hands of a Baker

The Culinary Institute of America (CIA)
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

Peter P. Greweling, The Culinary Institute of America (CIA)
The Professional Bakeshop: Tools, Techniques, and Formulas for the Professional Baker

The Professional Bakeshop: Tools, Techniques, and Formulas for the Professional Baker

Wayne Gisslen
Frozen Desserts

Frozen Desserts

The Culinary Institute of America (CIA), Francisco J. Migoya
Master Class with Toba Garrett

Master Class with Toba Garrett

Toba M. Garrett
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