Bibliography

Amendola, Joseph, and Nicole Rees. The Baker’s Manual, 5th ed. Hoboken, N.J.: John Wiley & Sons, 2003.

———. Understanding Baking, 3rd ed. Hoboken, N.J.: John Wiley & Sons, 2003.

Bilheux, Roland, et al. Special and Decorative Breads. 2 vols. New York: John Wiley & Sons, 1989.

Bilheux, Roland, and Alain Escoffier. Professional French Pastry Series. 4 vols. New York: John Wiley & Sons, 1988.

Boyle, Peter T. Sugar Work. New York: John Wiley & Sons, 1988.

Boyle, Tish, and Timothy Moriarty. Grand Finales: The Art of the Plated Dessert. New York: John Wiley & Sons, 1997.