On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Author: Sarah R. Labensky
Manufacturer: Prentice Hall
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On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Author: Peter Reinhart
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Professional Baking
Author: Wayne Gisslen
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Baking and Pastry: Mastering the Art and Craft
Author: The Culinary Institute of America
Manufacturer: Wiley
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Bread: A Baker's Book of Techniques and Recipes
Author: Jeffrey Hamelman
Manufacturer: Wiley
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Author: Bo Friberg
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About Wine
Author: J. Patrick Henderson
Manufacturer: Delmar Cengage Learning
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Becoming a Chef
Author: Andrew Dornenburg
Manufacturer: Wiley
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Author: Peter P. Greweling
Manufacturer: Wiley
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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
Author: Glenn Rinsky
Manufacturer: Wiley
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How to Open a Financially Successful Bakery : With a Companion CD-ROM
Author: Sharon Fullen
Manufacturer: Atlantic Publishing Company (FL)
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The Book of Yields: Accuracy in Food Costing and Purchasing
Author: Francis T. Lynch
Manufacturer: Wiley
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Baker's Manual (5th Edition)
Author: Joseph Amendola
Manufacturer: Wiley
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On Baking: A Textbook of Baking and Pastry Fundamentals
Author: Sarah R. Labensky
Manufacturer: Prentice Hall
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Understanding Baking
Author: Joseph Amendola
Manufacturer: Wiley
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The Advanced Professional Pastry Chef
Author: Bo Friberg
Manufacturer: Wiley
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Baking for Profit: Starting a Small Bakery
Author: George Bathie
Manufacturer: Practical Action
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The Secrets of Baking: Simple Techniques for Sophisticated Desserts
Author: Sherry Yard
Manufacturer: Houghton Mifflin
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The Baker's Trade: A Recipe for Creating the Successful Small Bakery
Author: Zachary Y. Schat
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Culinary Calculations: Simplified Math for Culinary Professionals
Author: Terri Jones
Manufacturer: Wiley
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Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store
Author: Robert Wemischner
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About Professional Baking
Author: Gail D. Sokol
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Professional Baking
Author: Wayne Gisslen
Manufacturer: Wiley
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Culinary Calculations: Simplified Math for Culinary Professionals
Author: Terri Jones
Manufacturer: Wiley
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Baking Fundamentals
Author: American Culinary Federation The
Manufacturer: Prentice Hall
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