Reading List
Title |
Author |
Link |
ISBN # |
Baking the Art and Science (1st & 2nd Editions Only) |
Claus Schunemann |
Used copies can be purchased online from numerous vendors.(The 3rd edition is not recomended) |
iSBN 0-9693745-0-X ISBN 0-9693795-0-X |
L’Art De La Viennoiserie |
G.J. Belloeut & J.M. Perruchon |
http://www.bakedeco.com/a/apprenez-l art-de-la-7241.htm |
NoISBN |
Practical Baking 5th Edition |
Value |
http://www.amazon.com/Practical-Baking-William-J-Sultan/dp/0471289825 |
ISBN 978-0-471-28982-1 |
French Pastry |
Yves Thuries |
http://www.chipsbooks.com/thuries.htm |
ISBN 0-442-01685-9 |
Modern French Pastries |
Yves Thuries |
Numerous online vendors sell this book |
ISBN 0-442-01686-7 |
The Advanced Professional Pastry Chef |
Bo Friberg |
http://www.amazon.com/Advanced-Professional-Pastry-Chef/dp/0471359262 |
ISBN 0-471-35926-2 |
The Break Bakers Apprentice |
Peter Reinhart |
http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688 |
ISBN 1-58008-268-8 |
Professional Baking 4th Edition |
Wayne Gisslen |
http://www.amazon.com/Professional-Baking-Wayne-Gisslen/dp/0471464260 |
ISBN 0-471046427-9 |
Baking Technology Laminated Dough Systems AIB – Volume 32 |
Value |
http://www.alibaba.com/product-free/256791597/book_Baking_Technology_ Laminated_Dough_Systems.html |
ISBN 1880877-20-1 |
Baking Technology, Bread Baking AIB – Volume 1 |
https://secure.aibonline.org/php/ecomm-catalog.php?catalogNbr=7220 |
||
Baking Technology Controlled Baking AIB Volume 2 |
http://www.alibaba.com/product-free/256791556/book_Baking_Technology_Controlled_Baking.html |
||
Baker’s Math Book Packet Baker’s Math Test Packet AIB |
https://secure.aibonline.org/php/ecomm-catalog.php?catalogNbr=3200&site= |
Value |
|
The Well Decorated Cake |
http://www.overstock.com/Books-Movies-Music-Games/The-Well-Decorated-Cake/911896/product.html |
ISBN 1-4027-1773-3 |
|
The Art of Chocolate |
Elaine Gonzalez |
http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=616926 |
ISBN 0-8118-1811-X |
Chocolate & Confections |
Peter Greweling |
http://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0764588443 |
ISBN 978-0-7645-8844-0 |
Chocolate L’envers du Décor |
Bertrand & Marand |
http://www.amazon.com/Chocolate-Behind-Scenes-Chocolat-Lenvers/dp/2914449003 |
ISBN 2-914449-00-3 |
Chocolate Obsession |
Michael Recchiuti |
http://www.amazon.com/Chocolate-Obsession-Confections-Treats-Create/dp/1584794577 |
ISBN 1-58479-457-7 |
Artisan Baking Across America |
Maggie Glezer |
http://www.amazon.com/Artisan-Baking-Across-America-Recipes/dp/1579651178 |
ISBN 1-57965-117-8 |
Cresci The Art of Leavened Dough |
Massari & Zoia (English Edn.) |
http://www.chipsbooks.com/cresci2.htm |
|
L’Art des Entrements de France |
Bellouet & Perruchon |
http://www.chefconnection.com/Products/Index.aspx?c=20 CHIPS Books |
