The Advanced Professional Pastry Chef
brings up-to-date coverage of the latest baking
and pastry techniques to a new generation of
pastry chefs.

Illustrated step-by-step instructions demystify
even the most complex techniques and
preparations, while over 100 vivid colour
photographs bring finished dishes to life.

An up-to-date, comprehensive guide to
understanding and applying food science
to the bakeshop.

This book explains the whys and hows of every
chemical reaction, essential ingredient, and
technique, revealing the complex mysteries of
bread loaves, pastries, and everything in between.

Pizzaiolo and eleven-time world pizza champion
Tony Gemignani shares all his insider secrets for
making amazing pizza.

This book is a comprehensive guide, covering
nine different regional styles.

A must-have guide for successful bakery
and pastry operations.

In the Hands of a Baker from The Culinary Institute
of America helps bakers and pastry chefs identify,
understand, and utilize the tools and equipment
needed for successful professional baking.

In A Slice of the Pie, Nick Sarillo tells the story of
how he built his extraordinary culture and shows
how anyone can follow his methods.

A Slice of the Pie will help transform even the
smallest, simplest, and most ordinary business
into a successful, high-performance organization.