Books and DVD's from C.H.I.P.S.

[Chefgordon]

Best books for bakers from C.H.I.P.S.:

Baking the Art and Science Book + DVD: http://www.chipsbooks.com/bakingas.htm
Cresci: The Art of Leavened Dough (best Italian bread book in English): http://www.chipsbooks.com/cresci2.htm
Raymond Calvel's Taste of Bread (English translation of Le Gout du Pain): http://www.chipsbooks.com/tastbred.htm
NEW! Pyler's Baking Science and Technology Volume 1: Fundamentals and Ingredients 4th edition: http://www.chipsbooks.com/bakingst.htm
NEW! Pyler's Baking Science and Technology Volume 2: Formulation and Productiion 4th edition: http://www.chipsbooks.com/bakings2.htm
On Baking Book + DVD: http://www.chipsbooks.com/onbaking.htm
Professional Baker's Manual: http://www.chipsbooks.com/probkmn4.htm
Science of Bakery Products: http://www.chipsbooks.com/scibkprd.htm

Best DVDs for bakers from C.H.I.P.S.::

Better Bread DVDs 1-4: http://www.chipsbooks.com/bbread.htm
Better Bread DVDs 5-8: http://www.chipsbooks.com/btbread.htm
Bread Art DVD Set: http://www.chipsbooks.com/brdart.htm#set
Basic Steps of Baking Bread Laminating Dough DVD: http://www.chipsbooks.com/basbklam.htm
Gluten Free Baking DVD: http://www.chipsbooks.com/glutbak.htm

Make sure you have this handy pocket guide in the bakeshop: Bakeshop Trouble Shooter: http://www.chipsbooks.com/bakeshop.htm

complete catalog for bakers/pastry chefs/chocolatiers/confectioners: http://www.chipsbookscom/listbak.htm

order online at your convenience: http://www.chipsbooks.com/howorder.htm
or by fax: 979 263 5685 or call us at: 979 263 5683 (m-f 9-1 cst)