Appendix D

Readings and Resources Books Baking and Pastry Arts

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About
  • The Baker’s Manual, 5th ed. Joseph Amendola and nicole Rees. John Wiley & Sons, 2003.
  • The Baker’s Trade. Zachary Y. Schat. Acton Circle, 1998.
  • Bakewise: The Hows and Whys of Successful Baking with over 200 Magnificent Recipes. Shirley O. Corriher. Scribner, 2008.
  • Baking with Julia: Based on the PBS Series Hosted by Julia Child. Julia Child and dorie Greenspan. William Morrow & Co., 1996.
  • The Bread Bible: Beth Hensperger’s 300 Favorite Recipes. Beth Hensperger. Chronicle, 1999.
  • The Bread Builders: Hearth Loaves and Masonry Ovens. Daniel Wing and Alan Scott. Chelsea Green, 1999.
  • Buffets Sucrés: Sweet Buffets. Lenôtre School. C.H.I.P.S., 1997.
  • The Cake Bible, 8th ed. Rose Levy Beranbaum. William Morrow & Co., 1988.
  • The Chocolate Bible. Christian Teubner et al. Chartwell Books, 2004.
  • Chocolate Desserts by Pierre Hermé. Pierre Hermé and Dorie Greenspan. Little, Brown & Co., 2001.
  • The Classic and Contemporary Recipes of Yves Thuriès, French Pastry. Yves Thuriès. Rhona Poritzky Lauvand, trans. John Wiley & Sons, 1997.
  • The Classic and Contemporary Recipes of Yves Thuriès, Modern French Pastry. Yves Thuriès. Rhona Poritzky Lauvand, trans. John Wiley & Sons, 1997.
  • The Classic and Contemporary Recipes of Yves Thuriès, Restaurant Pastries and Desserts. Yves Thuriès. Rhona Poritzky Lauvand, trans. John Wiley & Sons, 1997.
  • Desserts by Pierre Hermé. Pierre Hermé, dorie Greens-pan, and Hartmut Kiefer. Little, Brown & Co., 1998.
  • English Bread and Yeast Cookery. Elizabeth David and Wendy Jones. National Book Network, 1995.
  • Flatbreads and Flavors: A Culinary Atlas. Jeffrey Alford and Naomi Duguid. Morrow/Avon, 1995.
  • Four-Star Desserts. Emily Luchetti. HarperCollins, 1996.
  • French Professional Pastry Series: Creams, Confections, and Finished Desserts. Roland Bilheux and Alain Escoffier. John Wiley & Sons, 1998.
  • French Professional Pastry Series: Decorations, Borders and Letters, Marzipan, Modern Desserts. Roland Bilheux and Alain Escoffier. John Wiley & Sons, 1998.
  • French Professional Pastry Series: Doughs, Batters, and Meringues. Roland Bilheux and Alain Escoffier. John Wiley & Sons, 1998.
  • French Professional Pastry Series: Petits Fours, Chocolate, Frozen Desserts, and Sugar Work. Roland Bilheux and Alain Escoffier. John Wiley & Sons, 1997.
  • French Professional Pastry Series: Special and Decorative Breads. Roland Bilheux, Alain Escoffier, Daniel Hervé, and Jean-Marie pouradier. John Wiley & Sons, 1997.
  • Grand Finales: A Neoclassic View of Plated Desserts. Tish Boyle and Timothy Moriarty. John Wiley & Sons, 2000.
  • Grand Finales: The Art of the Plated Dessert. Tish Boyle and Timothy Moriarty. John Wiley & Sons, 1996.
  • The Making of a Pastry Chef. Andrew MacLauchlan. John Wiley & Sons, 1999.
  • A Modernist View of Plated Desserts (Grand Finales). Tish Boyle and Timothy Moriarty. John Wiley & Sons, 1997.
  • Nancy Silverton’s Breads from the La Brea Bakery: Recipes for the Connoisseur. Nancy Silverton with Laurie Ochoa. Random House, 1996.
  • The New International Confectioner, 5th ed. Wilfred J. France. Virtue, 1987.
  • Les Pains et Viennoiseries: Bread, Viennese Breads, and Pastry. Lenôtre School. C.H.I.P.S., 1995.
  • La Pasticerria: Pastries, Cakes and Desserts. Stefano Laghi and Rossano Boscolo. C.H.I.P.S., 1996.
  • Patisserie: An Encyclopedia of Cakes, Pastries, Cookies, Biscuits, Chocolate, Confectionery and Desserts. Aaron Maree. HarperCollins, 1994.
  • The Pie and Pastry Bible. Rose Levy Beranbaum. Simon & Schuster, 1998.
  • Practical Baking. William J. Sultan. John Wiley & Sons, 1996.
  • The Professional Pastry Chef, 4th ed. Bo Friberg. John Wiley & Sons, 2002.
  • Les Recettes Fruitées: Recipes for Fruit. Lenôtre School. C.H.I.P.S., 1998.
  • Les Recettes Glacées: Ice Cream and Iced Desserts. Lenôtre School. C.H.I.P.S., 1995.
  • Simply Sensational Desserts: 140 Classic Desserts for the Home Baker from New York’s Famous Patisserie and Bistro. Francois payard et al. Broadway Books, 1999.
  • Special and Decorative Breads: Traditional, Regional and Special Breads, Fancy Breads—Viennese Pastries—Croissants, Brioches—Decorative Breads—Presentation Pieces. Alain Couet, Éric Kayser, et al. John Wiley & Sons, 1997.
  • Understanding Baking, 3rd ed. Joseph Amendola and nicole Rees. John Wiley & Sons, 2002.
  • The Village Baker. Joe Ortiz. Ten Speed Press, 1993.