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Baking and Pastry
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w/ CD-ROM
Author:
Wayne Gisslen
Edition Number: 5
ISBN: 9780471783480
Wayne Gisslen's Professional Baking illuminates the art and science of baking with unmatched comprehensiveness and clarity.
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Exploring the Fundamentals of Baking Science
Author:
Paula I. Figoni
Edition Number: 2
ISBN: 9780471747239
In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to baking science.
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Mastering the Art and Craft
Author:
The Culinary Institute of America
Edition Number: 1
ISBN: 9780471443827
This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts.
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