| title | ISBN-13 | year of publica- tion | other author(s) |
|---|---|---|---|
| The Advanced Professional Pastry Chef | 978-0-471-35926-5 | 2003 | |
| The Professional Pastry Chef | 978-0-442-01597-8 | 1995 | |
| The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition | 978-0-471-35925-8 | 2002 | |
| The Professional Pastry Chef: Fundamentals of Baking and Pastry 4th Edition NATI Set | 978-0-470-93695-5 | 2010 | |
| The Professional Pastry Chef: Fundamentals of Baking and Pastry | 978-0-470-46629-2 | 2021 | |
| The Professional Pastry Chef: Fundamentals of Baking and Pastry Instructor's Manual | 978-0-471-21825-8 | 2002 | |
| The Professional Pastry Chefs Companion, A Comprehensive Reference | 978-0-7645-9703-9 | 2009 | Amy Kemp Friberg |
| The Prof Pastry Chef 4th Edition with Meeting Planner's Gde to Catered Event Leadership Lessons f/a Chef Book of Yields 3rd Edition and Garde Manger 3rd Edition Set | 978-0-470-90285-1 | 2010 | |
| Understanding Baking | 978-0-470-11300-4 | 2006 | Joseph Amendola · Jeffrey Hamelman |
John Wiley & Sons · Van Nostrand Reinhold · Wiley