With many artisanal bakery shops and specialty-
baked goods stores launching in North America,
starting out in the food industry can be a
profitable way to become an entrepreneur. You
may be an expert baker, but what do you know
about the business behind it?

First published 35 years ago, this revised classic
is your guide to owning and running your own
bakery. Learn about equipment, staffing,
advertising, and crucial how-to information that
you won’t find anywhere else.

For the past decade, Remarkable Service has
been the most comprehensive guide to
standard-setting restaurant service techniques
and principles.

This all-new edition features a completely
reorganized, updated look at table service and
foodservice management, from setting up a
dining room and taking guests’ orders to
executing wine service and handling customer
complaints.

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.

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.