Baking & Pastry Arts

Select Culinary Books @ RCC

Baking and Pastry by The Culinary Institute of America (CIA)
Call Number: TX 763 .B3234 2016
ISBN: 9780470928653
Publication Date: 2015
Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts.
The Pastry Chef's Apprentice by Mitch Stamm
Call Number: TX 773 .S826 2015
ISBN: 9780785832560
Publication Date: 2015
Author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular pastry creations.
Pies and Tarts by Culinary Institute of America (CIA) Staff; Kristina Petersen Migoya
Call Number: TX 773 .M5327 2014
ISBN: 9780470873595
Publication Date: 2014-03-11
Tools, equipment, and ingredients -- Techniques -- Pie and tart crusts -- Fruit -- Cream -- Custard -- Chocolate and nut -- Savory -- Finishing techniques and recipes.
The Professional Pastry Chef by Bo Friberg
Call Number: TX 773 .F75 2002
ISBN: 9780471359258
Publication Date: 2002

AtoZ Food America This link opens in a new window
This digital library covers regional (6), state (50), and ethnic (35) cuisines for the entire country.
AtoZ World Food This link opens in a new window
A comprehensive database of recipes and food culture articles for 174 countries. Think of it as a world cookbook for 174 countries, although it’s much more.
PrepSTEP | EBSCO LearningExpress This link opens in a new window
Practice tests, interactive tutorials, and ebooks for students adult learners. Includes practices tests such as for culinary arts and food handler certification, and supports those looking to improve core academic skills, find a job, and change careers.

Pastry Arts Magazine
At a time when professional pastry and baking resources are scarce, Pastry Arts Magazine is poised to fill a void and act as an informational conduit spotlighting the trade and giving a voice to hardworking pastry and baking professionals. By publishing topics such as people, places, products, recipes, techniques, trends, news, events and more, our mission is to inspire, educate, and connect the gourmet community at large.
American Bakers Association
American Bakers Association (ABA) is the only bakery-specific national and state trade association, delivering results on priorities affecting the companies that feed the world.
Allied Trades of the Baking Industry
Founded in 1920, the Allied Trades of the Baking Industry is an organization which exists to serve the grain-based food industry through cooperation between a large cross-section of suppliers to the wholesale manufacturers that each day provide our country with bread, rolls, cereals, cakes, cookies, crackers, tortillas and any number of other items that incorporate grains as their base.