| title | ISBN-13 | year of publica- tion | other author(s) |
|---|---|---|---|
| Baker's Manual | 978-0-471-40525-2 | 2002 | Nicole Rees |
| BSG-Cali Baking Set | 978-0-470-11835-1 | 2006 | |
| Ice Carving Made Easy | 978-0-318-15844-0 | 1970 | |
| ICE Pro Chef | 978-0-470-12400-0 | 2006 | Culinary Institute of America · NAMP North American Meat Processors Association |
| Practical Cooking & Baking for Schools & Institutions | 978-0-317-39775-8 | 1971 | James M. Berrini |
| Set for Conestoga College: Professional Cooking for Canadian Chefs, 5th Ed., Text & Study Guide; Baker's Manual, 5th Ed.; and Culinary Math, 2nd Ed. | 978-0-470-83560-9 | 2004 | Wayne Gisslen · Mary Ellen Griffin · Le Cordon Bleu · Nicole Rees · Julia Hill · Linda Blocker · The Culinary Institute of America (CIA) |
| Tastes and Tales of a Chef, A Culinary Journey with Mr. A | 978-0-13-172754-0 | 2005 | |
| Understanding Baking | 978-0-470-11300-4 | 2006 | Bo Friberg · Jeffrey Hamelman |
| Understanding Baking | 978-0-442-00967-0 | 1992 | Donald Lundberg |
| Understanding Baking: The Art and Science of Baking | 978-0-471-40546-7 | 2002 | Nicole Rees · Donald E. Lundberg |
Prentice Hall · UMI Books on Demand · Van Nostrand Reinhold · Wiley