Recent Books

Third Edition of Technology of Breadmaking with major revisions and new material remains a key technical review of modern breadmaking around the world.

Baking Problems Solved Second Edition with significant editions relevant to problem solving, its Q&A format provides focused information and practical solutions to many problems in the bakery.

Breadmaking: Improving Quality 3rd Edition with full revision and new chapters, provides a comprehensive review of the many factors which affect the quality of bread and fermented products.