Hospitality: Bakery and Pastry Cookery

About Professional Baking by Gail Sokol About Professional Baking provides a unique presentation of the principles of baking for the culinary enthusiast. Each of the 14 chapters covers one or a group of related concepts and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are presented in each chapter, and a step-by-step, full-color series of photos accompanies each culinary lesson.

Baking and Pastry by Culinary Institure of America Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals.

How Baking Works by Paula I. Figoni 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 master pastry chef must understand the principles and science that make baking work.

The Professional Bakeshop by Wayne Gisslen The most comprehensive guide on the market for aspiring or professional bakers and pastry chefs and serious home bakers This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical guidance onthe fundamentals of baking.

Professional Baking by Wayne Gisslen Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.