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Culinary Arts
Course of Study
Baking - Confections - Pastry
TEXTBOOK ·
DVD ·
SPECIAL ·
NEW RELEASE
TEXTBOOK
- NEW! A Baker’s Odyssey with DVD
- A Neoclassic View of Plated Desserts, Grand Finales
- About Professional Baking, 1st Edition
- NEW! About Professional Baking, The Essentials, Trade Version, 1st Edition
- NEW! Baking Fundamentals
- Baked Products: Science, Technology and Practice
- Bakery Products: Science and Technology
- Baking and Pastry: Mastering the Art and Craft
- Baking and Pastry: Mastering the Art and Craft, Student Workbook
- NEW! Baking Boot Camp, Five Days of Basic Training at The Culinary Institute of America
- Baking by Flavor
- Bread: A Baker’s Book of Techniques and Recipes
- Cakes to Dream On, A Master Class in Decorating
- NEW! Chocolates & Confections, Formula, Theory, and Technique for the Artisan Confectioner
- Chocolate Passion: Recipes and Inspiration, from the Kitchens of Chocolatier Magazine
- NEW! How Baking Works: Exploring the Fundamentals of Baking Science, 2nd Edition
- On Baking: A Textbook of Baking and Pastry Fundamentals, 1st Edition
- Practical Bakery
- Professional Cake Decorating
- NEW! Savory Sweets: From Ingredients to Plated Desserts
- The Advanced Professional Pastry Chef
- NEW! The Art of the Dessert
- The Cake Book
- The Classic and Contemporary Recipes of Yves Thuriès, Modern French Pastry
- The Classic and Contemporary Recipes of Yves Thuriès, Restaurant Pastries and Desserts
- NEW! The Essential Baker
- NEW! The Pastry Chef’s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
- The Professional Pastry Chef, 4th Edition
DVD
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