| Here are some books geared more toward professional bakers, that home bakers might also find useful, especially those looking for more detailed information about making chocolate, confections, and pastries. | ||
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| Special and Decorative Breads: Traditional,...
by Alain Couet | Advanced Bread and Pastry
by Michel Suas $62.01 This book wowed me. It's a comprehensive resource of formulas for baking anything one could imagine. And more! | Making Artisan Chocolates
by Andrew Garrison Shotts $16.49 |
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| Fine Chocolates: Great Experience
by Jean-Pierre Wybauw This is one of the great books on making chocolates, written by my teacher! | Doughs, Batters, and Meringues (French Prof...
by Roland Bilheux $50.40 This book is part of a series, translated from French, which is unusual to find. I own the whole series and found it a good in... | Creams, Confections, and Finished Desserts ...
by Roland Bilheux $53.35 |
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| Petits Fours, Chocolate, Frozen Desserts, a...
by Roland Bilheux $54.00 | Frozen Desserts
by The Culinary Institute of America (CIA) $37.80 | Chocolates and Confections: Formula, Theory...
by Peter P. Greweling $36.23 Comprehensive book, detailing how to make professional-quality chocolates. A new favorite in my chocolate library. |
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Baking Books for Professionals
