Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional.
^Griffin, Mary Annarose; Gisslen, Wayne (2012). 9780471464273, John Wiley. Wiki. ISBN 9780471464273 (revised Jan 2014)
^Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu Chefs StaffStudy Guide to Accompany Professional Baking by Mary Ellen Griffin, Wayne Gisslen and Le Cordon Bleu Chefs Staff (2004, Hardcover, Revised)ISBN 9780471464273 (revised Mar 2015)