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Baking and Pastry
Language: en
Pages: 944
Authors: The Culinary Institute of America (CIA)
Categories: Cooking
Type: BOOK - Published: 2009-05-04 - Publisher: Wiley

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First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts
The Elements of Dessert
Language: en
Pages: 544
Authors: Francisco J. Migoya
Categories: Cooking
Type: BOOK - Published: 2012-11-05 - Publisher: John Wiley & Sons

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The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the es
On Baking
Language: en
Pages: 864
Authors: Sarah R. Labensky
Categories: Baking
Type: BOOK - Published: 2013-07-23 - Publisher:

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For courses in baking and the pastry arts. On Baking, Third Edition brings a fresh new design and 350+ new images to the fundamentals approach that has prepared
How Baking Works
Language: en
Pages: 531
Authors: Paula I. Figoni
Categories: Cooking
Type: BOOK - Published: 2010-11-09 - Publisher: John Wiley & Sons

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An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a
The Advanced Art of Baking and Pastry
Language: en
Pages: 496
Authors: R. Andrew Chlebana
Categories: Cooking
Type: BOOK - Published: 2017-10-16 - Publisher: John Wiley & Sons

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The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, includ