Basic Books for the Retail and Intermediate Wholesale Baker

• Chemistry and physics of baking. London : Royal Society of Chemistry, c1986.
• Doughnut book, the. Port Credit, Ont. : Naef Publishing Co., c1984.
• 52 for ten. Washington, D.C. : Retail Bakers of America., 198_. (bakery product formulas).
• Food labeling: requirements for bakery and related products. Manhattan, KS : American Institute of Baking in cooperation with the Food & Drug Administration, 1992. Updated quarterly.
• Inspecting incoming food materials. Washington, DC: Food & Drug Administration, current revision.
• Les pains et viennoiseries de l'Ecole Lenôtre. Les Lilas, France : Editions Jerome Villette, c1995. English translation by Rebecca Reid. ISBN 2-86547-03707. (Great recipes for production of authentic French hearth and specialty breads from the staff of one of the best-known baking and culinary schools in the world).
• So you work in a food plant! Washington, DC: Food & Drug Administration, current revision.
• Streetfighting. Washington, D.C. : Retail Bakers of America, c19__. (Advertising, promotion, salesmanship).
• Armendola, J. Baker's manual, the. 4th Edition. New York : Van Nostrand Reinhold, c1992.
• Armendola, J., & D.E. Lundburg. Understanding baking. 2nd edition. New York : Van Nostrand Reinhold, c1992.
• Auzet, Roger. Pains décorés et pièces artistiques. Les Lilas, France : Editions Jerome Villette, c1992. English translation by Rebecca Reid. ISBN 2-86547-022-9. (Good photographs of complex bread art pieces by the Meilleur Ouvrier de France, with step-by-step directions for duplicating the most basic design elements).
• Bilheux, Roland; Escoffier, Alain et al. Special and decorative breads. Vol. 1. New York : Van Nostrand Reinhold, c1989.
• Calvel, R. Le goût du pain: comment le préserver, comment le retrouver. Les Lilas, France : Éditions Jérôme Villette, c1990. ISBN 2-86547-016-4. (In French and Japanese only). (Grand prix du meilleur ouvrage de l'Academie Nationale de Cuisine, 1990). (Watch for the upcoming English language edition from Chapman & Hall in early 1997).
• Chaboissier, D. Le compagnon pâtissier. Tome I et II. Paris : Editions Jerome Villette, 1983. (Grand prix du meilleur ouvrage de l'Academie Nationale de Cuisine, 1983). ISBN 2-86547-001-6.
• Child, Julia, and Dorie Greenspan. Baking With Julia. New York : William Morrow & Company, c1996.
• Cotton, N. Quantity baking recipes. Vol. I: breads, pastries, and cookies. V. II: cakes, icings, and cheesecakes. Boston: CBI Publishing Co., c1983.
• Couet, Alain & Eric Kayser. Special and decorative breads. Vol. 2. New York : Van Nostrand Reinhold, c1989.
• Damme, Jef. Gateaux et entremets. Tielt, Belgium : Lannoo, 1990. ISBN 90-209-1845-1.
• Damme, Jef. Petits fours. Tielt, Belgium : Lannoo, 1991. ISBN 90-209-2005-7. (Both in French)
• Dean, K.J., Edwards, N.E., Russell, C.A. Physics and chemistry of baking. 3rd. ed. London: Applied Science Publishers, c1980.
• Doerry, Wulf. Baking technology series. Manhattan, KS : American Institute of Baking, c1995.
• Egan, M. and S.D. Allen. Healthful quantity baking. Somerset, NJ : John Wiley & Sons, c1991.
• Friberg, B. Professional pastry chef. 2nd ed. the. New York: Van Nostrand Reinhold/CBI, c1992. 8
• Gisslin, W. Professional baking. New York : John Wiley & Sons, c1985.
• Gnos, John, et. al. The Professional Bakers' Manual. Vancouver, BC : Vancouver Community College Press, c19--.
• Greenstein, G. Secrets of a Jewish baker : authentic Jewish rye and other breads. Freedom, CA : The Crossing Press, c1993.
• Guinet, R. Technologie du pain français. Paris : Éditions B.P.I., c1992. (In French only).
• Guinet, R. & Bernard Godon. La panification française. Paris & New York : TEC DOC Lavoisier, c1994. ISBN 2-85206-902-4. (French only).
• Guinard, J. & Lesjean, P. Le pain retrouvé: 30 pains et leurs recettes. Paris : Éditions Jacques Lanore, c1982. ISBN 2-86-268-041-9. (In French only).
• Hinton, B. Bakery mixes. Port Credit, ONT : NCC Publishing.
• Jenkins, S.M. Bakery technology, Book 1: Bread. Food and Nutrition Press, 1975.
• Jenkins, S. How to start and operate a bakery--profitably. Port Credit, ONT: Naef Publishing Co., c1984.
• Karp, J. Principles of retail bakery merchandising. Elk Grove Village, IL: L. Karp & Sons, 1986.
• Klaus, G., Koehler, J. Sell 'em. Beverly Hills, CA: I.A.P. and Associates, c1980.
• Koscher, J., Rouquié, L., & Montillet, G. Maîtriser la pâtisserie. Paris : Editions B.P.I., 1990. (Collection Enseignement et formation aux métiers de bouche). ISBN 2-85 708-076-X.
• Leader, D. & Blahnik, J. Bread alone. New York : William Morrow, c1993.
• Matz, S. Bakery technology: packaging, nutrition, product development, QA. McAllen, TX: Pan-Tech International, c1989.
• Matz, S. Equipment for bakers. McAllen, TX: Pan-Tech International, c1988.
• Matz, S. Formulas and processes for bakers. McAllen, TX: Pan-Tech International, c1987.
• Matz, S. Glossary of milling and baking terms. McAllen, TX: Pan-Tech International, c1993.
• Matz, S. Ingredients for bakers. 2nd edition. McAllen, TX: Pan-Tech International, c1996.
• Ortiz, J. The village baker: classic regional breads from Europe and America. Berkeley, CA : Ten Speed Press, c1993.
• Poilâne, L. Guide de l'amateur de pain. Paris : Éditions Robert Laffont, S.A., c1981. ISBN 2-221-50307-4. (In French and Japanese only).
• Pyler, E. Baking science and technology. 3rd edition. Merriam, KS: Sosland Publishing Co., c1988.
• Schunemann, C. & Treu, G. Baking: the art and the science. Calgary, Alberta, Canada : Baker Tech, Inc., c1988.
• Sher, G. From a baker's kitchen. Berkeley: Aris Books, c1984.
• Spicher, G. & Stephan, H. Handbuch sauerteig: biologie, biochemie, technologie. Hamburg : BBV Wirtschaftsinformationen GmbH, c1982. ISBN 3-922528-37-6. (in German only).
• Stauffer, Clyde E. Functional additives for bakery foods. New York: Van Nostrand Reinhold, c1990.
• Sultan, W.J. Elementary baking. New York: McGraw-Hill, c1969.
• Stear, C.A. Handbook of breadmaking technology. London: Elsevier Applied Science, c1990.
• Sultan, W.J. Pastry chef, the. New edition. Florence, KY: Van Nostrand Reinhold/Avi, c1986.
• Sultan, W.J. Practical baking. 5th edition. New York : Van Nostrand Reinhold, c1990.
• Tressler, D.K., & Sultan, W.J. Food products formulary. Vol. 2: cereals, baked goods, dairy and egg products.
• Vander Voort, A.J. Bakeshop trouble shooter, the.

Some books contain smaller quantity, rather than commercial formulations. We find it nearly impossible to provide general "assortments" of formulas for professional bakers. Please purchase professional formula sets or books for this purpose, or search the Internet for recipe databases. We are unable to provide any formula search service to individuals.