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1.
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Patisserie / L. J. Hanneman.
by Hanneman, L. J. Call number: 641.865 H244P 1994 (R.) Material type:  BookEdition: 2nd ed.Publisher:
Oxford :
Butterworth-Heinemann,
1994, c1993.
Description: vii, 334 p. : ill.Availability: Items available for reference: [Call number: 641.865 H244P 1994] (1).
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2.
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Great desserts and pastries / Robert Carrier.
by Carrier, Robert. Call number: 641.86 C316G Material type: BookPublisher:
London :
Hamlyn,
1978.
Description: 91 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 641.86 C316G] (1).
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3.
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Basic pastrywork techniques / L.G. Nicolello.
by Nicolello, L.G. Call number: 641.865 N642B Material type: BookPublisher:
London :
Edward Arnold,
c1984.
Description: viii, 212 p.Availability: Items available for loan: PYULIB-CL [Call number: 641.865 N642B] (1).
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4.
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The professional pastry chef / Bo Friberg.
by Friberg, Bo. Call number: 641.865 F897P 1996 (R.) Material type: BookEdition: 3rd ed.Publisher:
New York,N.Y. :
Van Nostrand Reinhold,
c1996.
Description: xxix, 1154 p. : ill.Availability: Items available for reference: [Call number: 641.865 F897P 1996] (1).
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5.
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The classic and contemporary recipes of Yves Thuries : French pastry / translated by Rhona Poritzky Lauvand
by Thuries, Yves | Lauvand, Rhona Poritzky. Call number: 641.8650944 T536C (R.) Material type: BookPublisher:
New York, N.Y. :
Van Nostrand Reinhold,
c1996
Description: xxiv, 389 p.Availability: Items available for reference: [Call number: 641.8650944 T536C] (1).
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6.
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Baking and pastry : mastering the art and craft / Culinary Institute of America
by Culinary Institute of America. Call number: 641.815 B168 (R.) Material type: BookPublisher:
Hoboken, N. J. :
John Wiley & Sons,
c2004
Description: ix, 870 p. : ill.Availability: Items available for reference: [Call number: 641.815 B168] (1).
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7.
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The professional pastry chef : fundamentals of banking and pastry / Bo Friberg.
by Friberg, Bo. Call number: 641.865 F897P 2002 (R.) Material type: BookEdition: 4th ed.Publisher:
New York :
John Wiley & Sons,
c2002
Description: xvii, 1020 p. : ill.Availability: Items available for reference: [Call number: 641.865 F897P 2002] (1).
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8.
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The advanced professional pastry chef / Bo Friberg with Amy Kemp Friberg
by Friberg, Bo | Friberg, Amy Kemp. Call number: 641.565 F897A (R.) Material type: BookPublisher:
Hoboken, N.J., :
John Wiley & Sons,
c2003
Description: xiv, 850 p. : ill.Availability: Items available for reference: [Call number: 641.565 F897A] (1).
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9.
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On baking : a textbook of baking and pastry fundamentals / Sarah R. Labensky with Priscilla Martel, Eddy Van Damme
by Labensky, Sarah R | Martel, Priscilla | Van Damme, Eddy. Call number: 641.815 L116O 2009 (R.) Material type: BookEdition: 2nd ed.Publisher:
Upper Saddle River, N.J. :
Pearson/Prentice-Hall,
c2009
Description: xxx, 830 p. : ill.Availability: Items available for reference: [Call number: 641.815 L116O 2009] (2).
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