Does anyone know the books they use for the baking and pastry classes in Culinary school?

I am looking for the books they use in Culinary schools. Not just baking and pastry cook books.

Public Comments

1. When I was in Culinary Arts, we used the textbook On Cooking. I kept the book because there is a wealth of information in there for preparing just about anything and pretty much any skill a chef would need. Here's a link to it: http://www.amazon.com/Cooking-Textbook-Culinary-Fundamentals-3rd/dp/0130452416 When I went for my focus in the Pastry Arts, I used On Baking: http://www.amazon.com/Baking-Textbook-Pastry-Fundamentals/dp/0135336473/ref=pd_bxgy_b_text_b
2. when i went to college it was Sesarnie and Kinton might have the spelling wrong but thats the books. I still use mine
3. depending on the school they use different books. the Culinary Institute of America/Johnson and Whales/Le Cordon Bleu i believe all have thier own culinary books. i know Le Cordon Bleu does bc thats the school i attended. i have found CIA's and JW's text books at bookstores and all have the same information but set in thier own formats of the school.
4. Proffesional Baking - Wayne Gisslen Also, go the ACF (American Culinary Federation) website and chef2chef.net for more books.