Baking & Pastry Textbooks

How Baking Works: Exploring the Fundamentals of Baking Science

  • By Paula Figoni
  • ISBN: 9780471747239
  • Publisher: John Wiley & Sons, Inc.
  • Publication Date: 2008
  • Level: Advanced
  • Comments: This textbook explores the science of baking in depth and is a very technical read. It is college level with questions at the end of each chapter.

Baking & Pastry: Mastering the Art and Craft 2nd Edition

  • By Culinary Institute of America
  • ISBN: 047005591X
  • Publisher: John Wiley & Sons, Inc.
  • Publication Date: 2009
  • Level: Advanced
  • Comments: This textbook contains several pages of reading for each chapter then a whole bunch of professional recipes that go with the chapter. There are lots of beautiful pictures that act as inspirations for learning the content of each chapter. Gorgeous textbook.

Baking & Pastry: Mastering the Art and Craft Student Workbook

  • By Culinary Institute of America
  • ISBN: 0764569678
  • Publisher: John Wiley & Sons, Inc.
  • Publication Date: 2004

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

  • By Peter P. Greweling, The Culinary Institute of America (CIA)
  • ISBN: 978-0-7645-8844-0
  • Publisher: John Wiley & Sons, Inc.
  • Publication Date: 2007
  • Level: Advanced
  • Comments: Hardcover; 400 pages.

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