| TITLE/AUTHOR |
PRICE |
|---|
| Aprender a Hacer Pan es Fácil: Ingredientes, Procesos Paso a Paso, Panes, Bollería, Hojaldres, Recetario - Spanish edition only (Tejero) |
75.00 |
| Artisan Breads (Kastel) |
34.95 |
| Art of Viennoiserie and Festival of Tarts L'Art de la Viennoiserie et Festival de Tartes French and English Text (Bellouet) |
149.95 |
| Baker's Manual: 150 Master Formulas for Baking 5th edition (Amendola and Rees) |
29.95 |
| Bakery Technology and Engineering 3rd Edition (Matz) |
228.00 |
| Bakeshop Trouble Shooter (Van der Voort) |
18.95 |
| Baking and Pastry: Mastering the Art and Craft, 2nd edition (Culinary Institute of America) |
69.00 |
Baking and Pastry: Mastering the Art and Craft Student Workbook, 2nd edition
(Culinary Institute of America) |
34.00 |
| Baking at Home with the Culinary Institute of America |
40.00 |
| Baking Boot Camp (Culinary Institute of America) |
29.95 |
| Baking Fundamentals (American Culinary Federation and Noble Masi) |
116.00 |
| Baking Problems Solved (Cauvain and Young) |
239.00 |
| Baking Science and Technology, 4th edition Volume 1: Fundamentals and Ingredients (Pyler) |
165.00 |
| Baking Science and Technology, 4th edition Volume 2: Formulation and Production (Pyler) |
165.00 |
| Baking Style: Art, Craft, Recipes (Yockelson) |
45.00 |
| Baking: The Art and Science, 3rd Edition with DVD (Schunemann and Treu) |
99.95 |
| Basic Steps of Baking Bread and Laminating Dough DVD Training (CIA) |
99.95 |
| Better Breads DVD 1: Simplified Bread Baking—Baguette to Pretzel (Hitz) |
59.95 |
| Better Breads DVD 2: Simplified Bread Baking—Laminated and Sweet Doughs (Hitz) |
59.95 |
| Better Breads DVD 3: Simplified Bread Baking—Enriched Doughs (Hitz) |
59.95 |
| Better Breads DVD 4: Simplified Bread Baking—Quick Breads (Hitz) |
59.95 |
| Better Breads 4-DVD Set—DVDs 1-4 (Hitz) |
229.95 |
| Better Breads DVD 5: Shaping Bread: Creating Variety through Form (Hitz) |
59.95 |
| Better Breads DVD 6: Sourdough Breads I (Hitz) |
59.95 |
| Better Breads DVD 7: Sourdough Breads II (Hitz) |
59.95 |
| Better Breads DVD 8: Wood-Fired Baking and Cuisine (Hitz) |
59.95 |
| Better Breads 4-DVD Set—DVDs 5-8 (Hitz) |
229.95 |
| Biscuit, Cracker, and Cookie Recipes for the
Food Industry (Manley) |
298.95 |
| Bread: A Baker's Book of Techniques and Recipes, 2nd edition (Hamelman) |
45.00 |
| Bread Art DVD # 1: Decorative Breads for the Professional—Yeasted Dough Techniques (Ciril Hitz) |
69.95 |
| Bread Art DVD # 2: Decorative Breads for the Professional—Non-Yeasted Dough Techniques (Ciril Hitz) |
69.95 |
| Bread Art DVD # 3: Decorative Breads for the Professional—Building a Competition Piece (Ciril Hitz) |
69.95 |
| Bread Art 3-DVD Set: Decorative Breads for the Professional (Ciril Hitz) |
199.95 |
| Bread Baking: An Artisan's Perspective (DiMuzio) |
45.00 |
| Bread Making: Improving Quality, 2nd edition (Cauvain) |
384.00 |
| Cookie and Cracker Technology 3rd Edition (Matz) |
163.00 |
| Cresci: The Art of Leavened Dough - English Edition (Massari/Zoia) |
199.95 |
| Enzimas en Panadería in Spanish (Miralbés)
| 99.95 |
| French Pastry (#1 Classic Recipes
of Yves Thuries) |
189.00 |
| Gluten -Free Baking DVD (Culinary Institute of America) |
49.95 |
| How Baking Works, 3rd edition (Figoni) |
45.00 |
| How to Open a Financially Successful Bakery w/cd-rom (Fullen) |
39.95 |
| More Baking Problems Solved (Cauvain) |
208.95 |
| On Baking: A Textbook of Baking and Pastry Making with Math for Bakers DVD and iCook Student Access Card, 2nd edition (Labensky) |
129.00 |
| On Baking: A Textbook of Baking and Pastry Making with Math for Bakers DVD, 2nd edition (Labensky) |
121.00 |
| On Baking iCook Student Access Card, 2nd edition |
33.00 |
| On Baking Study Guide, 2nd edition (Labensky) |
26.00 |
| Pan Precocido Video - Pal Version only (Tejero) |
39.95 |
| Patissaria International |
29.95 |
| Patissier Classique Video: Les Cremes Populaires |
129.95 |
| Practical Bakery (Connelly and Pittam) |
98.00 |
| Professional Baking, 6th edition with Baking Method Cards (Gisslen) |
127.95 |
| Professional Baking, 6th edition Book only (Gisslen) |
101.95 |
| Professional Baking Study Guide, 6th edition (Gisslen) |
38.95 |
| Professional French Pastry Series • Complete 4 Volume Set |
389.00 |
| Professional French Pastry 1: Doughs, Batters, and Meringues |
125.00 |
| Professional French Pastry 2: Creams, Confections, and Finished Desserts |
79.95 |
| Professional French Pastry 3: Petit Fours, Chocolate, Frozen Desserts, and Sugar Work |
79.95 |
| Professional French Pastry 4: Decorations, Borders and Letters, Marzipan, Modern Desserts |
125.00 |
| Professional Pastry Chef, 4th edition (Friberg) |
70.00 |
| Science of Bakery Products (Edwards) |
49.95 |
| Taste of Bread (Raymond Calvel) |
138.00 |
| Technology of Breadmaking, 2nd edition (Cauvain) |
143.00 |
| Understanding Baking 3rd edition (Amendola) |
35.00 |
| Prices subject to change - Prices are in U.S. Dollars |