Book Store

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		The Classic and Contemporary Recipes of Yves Thuries : Restaurant Pastries and Desserts by Yves Thuries, Rhona Poritzky-Lauvand and Rhona P. Lauvand	A comprehensive guide to pastries and desserts for the professional pastry chef and baker.
		The Chez Piggy Cookbook : Recipes from Celebrated Restaurant and Bakery by Richardson, Yanovsky, Rose Richardson, and Zal Yanovsky	Recipes are taken from practical experience and presented in this book.
		The Cake Bible by Rose Levy Beranbaum, Maria Guarnaschelli, Vincent Lee, Manuel Paul, and Maida Heater	A chapter devoted to the master baker offers clear, precise instructions for making special-occasion cakes of any size up to 18 inches in diameter. A chapter of special decorative techniques makes it possible for even the beginning baker to make cakes look terrific. Includes countless solutions and tips for all the little problems that may arise. Illustrated.
		The Classic Art of Viennese Pastry: From Strudel to Sachertorte--More Than 100 Traditional Recipes by Christine Berl	This is the first definitive guide on professional Viennese pastry production every written in the English language. Includes detailed explanations of techniques and recipes, names of recipes, and other key terminology in English.
		The Chocolate Bible: The Definitive Sourcebook, With over 600 Illustrations by Christian Teubner, Leopold Forsthofer, Silvio Rizzi, Schonfel, and Eckart Witzigmann	This guide to chocolate includes the history of chocolate throughout the world, innovative ideas for making chocolate, and entrees that include chocolate, as well as desserts, cookies, candies, and cocoas. 25,000 first printing.
		The Classic and Contemporary Recipes of Yves Thuries : French Pastry by Yves Thuries, Rhonda P. Lauvand, and Rhoda Poritzky-Lauvand	French Pastry, the first volume in this series of three dessert and pastry books, presents a truly encyclopedic collection of the classic preparations of baking and pastry, yeast doughs, puff pastry, tarts, short-bread pastry, petits fours, cookies, pound cakes, individual pastries, and cakes. Contains over 520 finished desserts and detailed instructions for over 120 basic recipes.
		Creams, Confections, and Finished Desserts (French Professional Pastry Series , Vol 2) by Roland Bilheux, Alain Escoffier, Pierre Michalet and Poritzky-Lauvand	A complete manual for French pastry. The book contains basic and detailed instructions for the professional pastry chef.
		Crust & Crumb: Master Formulas For Serious Bakers by Peter Reinhart	The author of the highly successful "Brother Juniper's Bread Book" combines traditional methods and whole grains with sometimes wild creativity to create breads that are delicious beyond belief.
		Cookie and Cracker Technology by Samuel A. Matz	A complete technical guide for cookies and crackers.
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		Equipment for Bakers by Samuel A. Matz	Description of baking equipment for the baking industry
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		Fruit-Sweet and Sugar-Free : Prize-Winning Pies, Cakes, Pastries, Muffins & Breads from the Ranch Kitchen Baker by Janice Feuer	An experienced professional pastry chef has translated delicious, traditional American, French bakery and sweet favorites into healthier, sugar-free alternatives while maintaining the excellent taste, lightness, texture, appearance, and good taste.
		Formulas and Processes for Bakers by Samuel A. Matz	Formulations for the baking industry
		Flatbreads and Flavors : A Baker's Atlas by Jeffrey Alford and Naomi Duguid	A cookbook-travelogue offers more than two hundred delicious and unusual flatbread recipes, including Afghan Naan, Indian Chapattis, Middle Eastern Pita, Mexican Tortilla, and Fougasse of France, along with complimentary meat and vegetable dishes. 20,000 first printing.
		Flavored Breads : Recipes from Mark Miller's Coyote Cafe by Mark Charles Miller, Andrew MacLauchlan, John Harrisson, J. Vejvoda, and Andrew Maclauchian	The authors put a savory spin on the hottest trend in bread-baking, with recipes for flavored corn-based and whole grain-based breads, quickbreads, flatbreads, rustic breads, and wonderful breakfast breads. Also included are full-flavored accompaniments such as Red Chile Honey and Black Cherry and Ancho Spread. Approximately 30 full-color photos.
		Flour Confectionery Manufacture by C. A. Street	A book for the professional baker.
		The French Cookie Book: Classic and Contemporary Recipes for Easy and Elegant Cookies by Bruce Healy and Paul Bugat	One of America's best pastry chefs explains the techniques of making a wide assortment of French cookies, from ever-popular Ladyfingers to Macaroons, and offers concise recipes, complemented by pastry lore and personal anecdotes. 25,000 first printing.
		French Tarts: 50 Sweet and Savory Recipes by Linda Dannenberg and Alain Vavro	A collection of 50 of the most delectable and easy-to-prepare savory and sweet tarts from the top bakers, chefs, and great home cooks of France represents many different regions, including Provence, Burgundy, Bordeaux, the Riviera, and, of course, Paris. 20 color photos. 50 color illustrations.
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		Greek Pastries and Desserts by Vepha Alexiadou and Vefa Alexiadou	Many of the recipes in this collection of exquisite Greek pastries and desserts are based on the celebration of weddings or traditional religious holidays. Eight chapters of preserved fruits, breads and doughs, creams, ice creams, cakes, tortes, jams, compotes, syrup pastries, desserts, cookies, and confections. 133 color photos.
		Great Chefs Great Chocolate : Spectacular Desserts from America's Great Chefs by Julia M. Pitkin	The recipes are rich, intense, and beautiful. The 105 wonderful dessert recipes that make up this book are among the best ever presented on the international TV series, "Great Chefs." Color photos.
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		Handbook To Bakery Retail Marketing: An Introduction To Merchandising by Fritz Bliedung	A handbook and workbook to increase impulse sales, store presentation, cross merchandising, and mass display techniques. Includes a comprehensive marketing check list and marketing plan. Ideal for bakeries, supermarkets, coffee shops, and pastry shops. Contains over 60 drawings, diagrams, and illustrations.
		Hearth Breads: A French Master's Approach Using North American Ingredients by Raymond Calvel and Ronald Wirtz	A guide to making French Hearth breads with American ingredients.
		How to Bake: The Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, Sweet and Savory by Nick Malgieri and Tom Eckerle	The necessary ingredient for successful baking every time, this one-volume baking "bible" has more than 400 recipes, color photos, precisely illustrated techniques, and tricks of the trade for the entire range of baked goods.
		Have Your Cake and Eat It, Too : 200 Luscious, Low-Fat Cakes, Pies, Cookies, Puddings, and Other Desserts You Thought You Could Never Eat Again by Susan Gold Purdy	The author presents two hundred low-fat, low-cholesterol dessert recipes with nutritional analyses, substitutions, a glossary, and an index including special sections such as "yolk-free" and "lactose-free" formulations. 50,000 first printing.
		Healthful Quantity Baking by Maureen Egan and Susan Davis Allen	A multitude of healthful recipes, including classic desserts and pastries, have been reformulated for lower fat, sugar and sodium content and higher fiber content. Along with a wealth of illustrations and tables to aid readers in grasping the theoretical and practical ideas presented, the nutritional benefits of each recipe can be found listed in the appendix.
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		The Informed Baker by Tom Newhaus and Jan Zender-Romick	This book is a book for the professional baker and student. It explains the subject in plain language. Contains formulations on almost everything- from bread to chocolate, pies. muffins, croissants and confectionery products etc.
		The International Cookie Cookbook by Nancy Baggett and Dennis M. Gottlieb	This diverse collection of irresistible cookies from around the world includes old-fashioned American favorites such as Chewy Raisin Oatmeal Cookies and contemporary recipes such as Macadamia Nut-White Chocolate Chunk Cookies. 140 recipes. 55 full-color photographs
		The Italian Baker by Carol Field	Contains authentic Italian recipes for Focaccia, Pizza Panforte, Panettone, Raisin Rosemary Rolls, Herb Rolls, Ciabatta, Bread sticks, and many more. Also contains formulations for cookie recipes and tarts.
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		Krystine's Healthy Gourmet Bakery Cookbook by Krystine Crowell	This book contain recipes to great tasting bakery products made with low fat and natural sweeteners. Also contains 20 recipes for diabetics.

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