The Allergen-Free Baker's Handbook by 
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Classic Patisserie : an A-Z handbook by 
The Kosher Baker by 
How Baking Works : exploring the fundamentals of baking science by This link opens in a new window
How Baking Works : exploring the fundamentals of baking science by This link opens in a new window
The complete technology book on bakery products : baking science with formulation & production. by 
Biscuit, Cracker and Cookie Recipes for the Food Industry by 
Baking Science & Technology by 
Technology of Breadmaking by 
The Essential Baker : the comprehensive guide to baking with chocolate, fruit, nuts, spices, and other ingredients by 
Baker : the best of international baking from Australian and New Zealand professionals by 
Gluten-Free Baking with the Culinary Institute of America by 
History of Bread by 
Bread : a baker's book of techniques and recipes by 
Artisan Breads : practical recipes and detailed instructions for baking the world's finest loaves by 
Knead : expert breads, baguettes, pretzels, brioche, pastries, pizza, pastas, pies by 
Dulce : desserts in the Latin-American tradition by 
Sweet Invention : a history of dessert by 
The Art of French Baking by 
Best Gluten-Free and Dairy-Free Baking Recipes by This link opens in a new window
Kyotofu : Uniquely Delicious Japanese Desserts by This link opens in a new windowBooks available online in our eBook collection display this symbol 
Baking for Special Diets by 
The Pastry Chef's Companion : a comprehensive resource guide for the baking and pastry professional by This link opens in a new window
Baker's Manual : 150 master formulas for baking by This link opens in a new window
On Baking : a textbook of baking and pastry fundamentals by 
Baking and Pastry : mastering the art and craft by This link opens in a new window
The Professional Pastry Chef : fundamentals of baking and pastry by 
The Advanced Professional Pastry Chef by 
Baking Fundamentals by 
The Fundamental Techniques of Classic Bread Baking by 
Bread : a baker's book of techniques and recipes by 
Bread Baker's Apprentice : mastering the art of extraordinary bread by This link opens in a new window
Professional Bread Baking by 
Pastry : the complete art of pastry making by 
Patisserie and Baking Foundations by 
The Making of a Pastry Chef : recipes and inspiration from America's best pastry chefs by This link opens in a new windowThe Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu
