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Baking & Pastry (47)

Looking for the right Wiley title for your course? View Wiley Hospitality and Culinary Arts titles for Higher Education.
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Wiley Titles in Baking & Pastry

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The Advanced Professional Pastry Chef
by Bo Friberg
March 2003, Hardcover
US $70.00 Add to Cart
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Baked Products: Science, Technology and Practice
by Stanley P. Cauvain, Linda S. Young
November 2006, Hardcover, Wiley-Blackwell
US $195.99 Add to Cart
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Baker's Manual, 5th Edition
by Joseph Amendola, Nicole Rees
September 2002, Paperback (E-Book also available)
US $29.95 Add to Cart
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Bakery Food Manufacture and Quality: Water Control and Effects, 2nd Edition
by Stanley P. Cauvain, Linda S. Young
April 2008, E-Book, Wiley-Blackwell
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Bakery Products: Science and Technology
by Y. H. Hui (Editor), Harold Corke (Associate Editor), Ingrid De Leyn (Associate Editor), Wai-Kit Nip (Associate Editor), Nanna A. Cross (Associate Editor)
July 2006, Hardcover, Wiley-Blackwell
US $209.99 Add to Cart
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Baking and Pastry: Mastering the Art and Craft
by The Culinary Institute of America(r)
April 2004, Hardcover
US $70.00 Add to Cart
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Baking and Pastry: Mastering the Art and Craft , Student Workbook
by The Culinary Institute of America(r)
May 2004, Paperback
US $35.00 Add to Cart
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Baking at Home with The Culinary Institute of America
by The Culinary Institute of America
September 2004, Hardcover
US $40.00 Add to Cart
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Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America
by The Culinary Institute of America(r), Darra Goldstein
February 2007, Hardcover
US $29.95 Add to Cart
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Baking by Flavor
by Lisa Yockelson
March 2002, Hardcover
US $45.00 Add to Cart
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Baking, Unplugged
by Nicole Rees
December 2008, Hardcover
US $29.95 Add to Cart
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Bread: A Baker's Book of Techniques and Recipes
by Jeffrey Hamelman
September 2004, Hardcover
US $40.00 Add to Cart
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Bread Baking: An Artisan's Perspective
by Daniel T. DiMuzio
February 2009, Hardcover
US $45.00 Add to Cart
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Cakes to Dream On: A Master Class in Decorating
by Colette Peters
November 2004, Hardcover
US $40.00 Add to Cart
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Chocolate Chocolate
by Lisa Yockelson, Ben Fink (Photographer)
September 2005, Hardcover
US $45.00 Add to Cart
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Peter P. Greweling, The Culinary Institute of America (CIA)
March 2007, Hardcover
US $65.00 Add to Cart
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The Classic and Contemporary Recipes of Yves Thuriès, Modern French Pastry
by Yves Thuriès
March 1996, Hardcover
US $140.00 Add to Cart
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The Classic and Contemporary Recipes of Yves Thuriès, Restaurant Pastries and Desserts
by Yves Thuriès
October 1996, Hardcover
US $140.00 Add to Cart
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Creams, Confections, and Finished Desserts
by Roland Bilheux, Alain Escoffier
January 1998, Hardcover
US $80.00 Add to Cart
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Decorating With a Paper Cone
by Alain Buys, Jean-Luc Decluzeau
August 1996, Hardcover
US $55.00 Add to Cart
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