Baking With The Cake Boss PDF Free Download

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About Information Baking With The Cake Boss by Buddy Valastro book from Amazon:

CALL IT THE BUDDY SYSTEM, because Baking with the Cake Boss is an education in the art of baking and decorating, from kneading to rolling, fondant to flowers, taught by Buddy Valastro himself, the star of TLC’s smash hit Cake Boss. With more than 100 of his most sought-after recipes, including birthday and holiday cakes and other special theme designs, this book is a master course that culminates in the showstopping cakes for which Carlo’s Bake Shop is famous.

Following the arc of Buddy’s career from apprentice to master baker, Baking with the Cake Boss offers readers the same on-the-job education earned by everyone who comes to work at Carlo’s Bake Shop, with some of Buddy’s and the family’s memories shared along the way. It builds organically from simple cookies and pastries to pies, flower-adorned cupcakes, and basic fondant cakes, to breathtaking cakes for every holiday and special occasion. And, as you progress from basics to bedazzlements—like the safari cake complete with chocolate animals and a waterfall—Buddy shares his inspiring enthusiasm and stories from the shop in his inimitable voice. He also provides the tools for creating your own personal trademark cakes, with a chart that lets you mix and match cake, frosting, and liqueur syrup for cakes the way you like them. And there are plenty of photos that illustrate artistic flourishes and decorations you can use to adorn your individual creations. With 650 gorgeous, step-by-step instructional photos that let you follow Buddy as if you were next to him in the bakery, Baking with the Cake Boss is an incomparable dessert education that will become an essential reference for aspiring and skilled bakers alike.

Bursting with delicious, tried-and-true recipes, how-to boxes and sidebars, and numerous tricks of the trade, Baking with the Cake Boss is a rare treat—a fun, accessible guide to baking, all in a gloriously designed, fully illustrated package worthy of the Cake Boss’s artistic vision.

About the Author:

Buddy Valastro is the star of the hit TLC series Cake Boss, Kitchen Boss, and Next Great Baker and author of The New York Times bestsellers Cake Boss and Baking with the Cake Boss. He lives with his wife and four children in New Jersey.

Product Details: Baking with the Cake Boss: 100 of Buddy's Best Recipes and Decorating Secrets [Hardcover]

Buddy Valastro (Author)

• Hardcover: 352 pages
• Publisher: Atria Books; First Edition edition (November 1, 2011)
• Language: English
• ISBN-10: 143918352X
• ISBN-13: 978-1439183526
• Product Dimensions: 8.9 x 0.9 x 7.5 inches

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The Back In The Day Bakery Cookbook PDF Reviews Download

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About Information The Back In The Day Bakery Cookbook by Griffith Day book from Amazon:

Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. As Paula Deen says in her foreword, Cheryl and Griff Day "bake decadent treats, but they also bake wonderful memories that stay with you forever."

To celebrate the bakery's tenth anniversary, this duo has written a book filled with customers' favorite recipes. It's packed with Cheryl and Griff's baking know-how plus recipes for their famous Buttermilk Biscones, Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S'more Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Treats, Rustic Cheddar Pecan Rounds, and much more. Irresistible full-color photographs of food and behind-the-scenes bakery shots will give readers a glimpse into the sweet daily life at the bakeshop. Celebrating family traditions, scratch baking, and quality ingredients, The Back in the Day Bakery Cookbook is like a down-home bake sale in a book.

This cookbook is a compilation of the recipes they use in their 'Back In The Day' bakery. Cheryl starts off with an introduction to their bakery and lives. She then moves on to 'Making The Magic', six key areas to look at when baking and cooking.

1. Get It Together- look at the recipe and make sure you understand it and have all the ingredients.2. Temperature Matters- Eggs should be at room temperature, which I knew, The eye opener for me is that to provide the best creaming of butter and sugar, is to have the butter not cold, not too soft, but take it out of the fridge half an hour before use. You want the butter to be a little cool, but it will indent with your fingertip. This makes the nest of creaming the ingredients.3. The Ingredients Are Key- why eggs are needed and what they contain, the use of baking soda and powder.4. Measuring Flour- why you should always loosen up the flour before measuring.5. Creaming Butter- we covered most of this and more.6. The Extra Step-moving the batter from mixing bowl to another bowl and why.

Product Details: The Back in the Day Bakery Cookbook [Hardcover]

Griffith Day (Author), Cheryl Day (Author)

• Hardcover: 272 pages
• Publisher: Artisan (March 6, 2012)
• Language: English
• ISBN-10: 1579654584
• ISBN-13: 978-1579654580
• Product Dimensions: 7.2 x 1 x 9.5 inches

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2013 Baked: New Frontiers In Baking PDF Review Download

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About Information Baked: New Frontiers In Baking review book from Amazon:

Hip. Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods.

Think again. Not every baker wants to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn’t, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections . . .

Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving ?as they are sweet-toothed.

Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly Baked.

About the Author:

After years in the advertising business, Matt Lewis and Renato Poliafito decided to leave their day jobs and open a bakery in Red Hook, Brooklyn. Baked opened in January 2005 to instant rave reviews. The authors have been featured on Oprah, the Food Network, Martha Stewart’s daytime show, and the Today show. The bakery has been reviewed in countless magazines, both local and nationwide. Lewis and Poliafito live in New York City.

Tina Rupp is a New York–based photographer who specializes in photographing food and children. Her work can be found regularly in Food & Wine, Everyday with Rachael Ray, and Parenting magazines.

Product Details: Baked: New Frontiers in Baking [Hardcover]

Matt Lewis (Author), Renato Poliafito (Author), Tina Rupp (Photographer)

• Hardcover: 208 pages
• Publisher: Stewart, Tabori & Chang (October 1, 2008)
• Language: English
• ISBN-10: 1584797215
• ISBN-13: 978-1584797210
• Product Dimensions: 8.8 x 1 x 9 inches

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Bake: Essential Techniques For Perfect Baking, Nick Malgieri PDF Download

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About Information Bake: Essential Techniques For Perfect Baking by Nick Malgieri book from Amazon:

After 30 years of teaching and 8 cookbooks, Nick Malgieri is finally writing the book he's meant to--a collection of 20 essential techniques, with 3 to 5 variations thereof-outlining the easiest way to learn the essentials of baking. The 20 chapters cover all the main techniques of fine baking, starting with simple pastry dough and moving through puff pastry and Danish pastry, all sorts of breads, quick breads, cakes, and cookies.

"Baking is a science" is a phrase that begins many baking books, but Malgieri (Modern Baker; Perfect Cakes) warns not to "buy into the fallacy" and claims that "Baking needn't be any more difficult than making a phone call." This approachable attitude makes this an ideal selection for beginning and intermediate bakers. In 20 chapters, basic recipes and techniques are introduced for each category including flaky pastry dough, butter cakes, and quick breads. Once home bakers master the main recipe, they can move on to variations. Recipes include numbered steps, extensive headnotes, serving and storage notes, and often step-by-step photographs. Sidebars with essential tips are placed throughout the book. Classics including New York cheesecake, tarte tatin, and an old-fashioned cornbread are offset with less familiar selections like the British Bakewell tart; ekmek, a Turkish flatbread, and a Russian punch cake. Though sweet Danish and French pastries take up their rightful number of pages, savory dishes including spinach and bacon tart; ground beef empanadas; and pizza alla campofranco are included. Comprehensive and fun.

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details: Bake!: Essential Techniques for Perfect Baking [Hardcover]

Nick Malgieri (Author)

• Hardcover: 224 pages
• Publisher: Kyle Books (September 16, 2010)
• Language: English
• ISBN-10: 1906868239
• ISBN-13: 978-1906868239
• Product Dimensions: 10.3 x 9.1 x 0.9 inches

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The Bread Baker's Apprentice, Peter Reinhart PDF Download

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About Information The Bread Baker's Apprentice by Peter Reinhart review book from Amazon:

Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.

You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail–Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring–and the rewards are some of the best breads under the sun.

Product Details: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread [Hardcover]

Peter Reinhart (Author), Ron Manville (Photographer)

• Hardcover: 320 pages
• Publisher: Ten Speed Press (November 14, 2001)
• Language: English
• ISBN-10: 1580082688
• ISBN-13: 978-1580082686
• Product Dimensions: 9.1 x 1.1 x 10.4 inches

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2013 How Baking Works 3rd Edition PDF Download

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About Information How Baking Works 3rd Edition by Paula I. Figoni book from Amazon:

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop

The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features:

•       An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods

•       Practical exercises and experiments that vividly illustrate how different ingredients function  

•       Photographs and illustrations that show the science of baking at work

•       End-of-chapter discussion and review questions that reinforce key concepts and test learning

For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

About the Author:

Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.

Product Details: How Baking Works: Exploring the Fundamentals of Baking Science, Third Edition Set [Paperback]

Paula I. Figoni (Author)

• Paperback
• Publisher: Wiley; 3 edition (April 25, 2011)
• Language: English
• ISBN-10: 1118132343
• ISBN-13: 978-1118132340
• Product Dimensions: 11.1 x 8.8 x 1.8 inches

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The Baking Answer Book by Lauren Chattman PDF Download

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About Information The Baking Answer Book by Lauren Chattman book from Amazon:

Every baker has pondered the wisdom of substituting one ingredient for another ("I don’t have any cake flour. Can I use all-purpose flour?"), using a square baking dish instead of the rectangular pan the recipe requires, or constructing a fancy dessert with frozen puff pastry rather than homemade.

Baking recipes require precision and attention — exact measurements, correct ingredients, and a confident hand — to mix, cream, froth, and whip. But surely there is some leeway? And if there really is no room for error or substitution, then the curious baker wants to know why.

Answering every question about common and specialty ingredients, finicky ovens, the best equipment for every recipe, the science behind the magic of baking, and the unique properties, quirks, and flavors of every kind of baked good, author Lauren Chattman reassures readers with commonsense solutions, foolproof, substitutions, and fun-to-know facts about the history and evolution of favorite baked goods. She even includes recipes that allow readers to practice new techniques and experiment with unfamiliar ingredients. Spelt Brownies, anyone?

Portable, browseable, and easy to use, The Baking Answer Book earns a place beside the recipe collections in bakers’ libraries, explaining the techniques that don’t make sense and solving the mysteries of soggy zucchini bread and cracked cheesecakes.

About the Author:

Lauren Chattman is a cookbook author and former professional pastry chef. Her most recent book is The Baking Answer Book; others include the IACP-winning Local Breads, which she cowrote with Daniel Leader, and Dessert University, written with White House pastry chef Roland Mesnier. She lives with her family in Sag Harbor, New York.

Product Details: The Baking Answer Book: Solutions to Every Problem You'll Ever Face; Answers to Every Question You'll Ever Ask [Paperback]

Lauren Chattman (Author)

• Paperback: 378 pages
• Publisher: Storey Publishing, LLC (October 28, 2009)
• Language: English
• ISBN-10: 1603424393
• ISBN-13: 978-1603424394
• Product Dimensions: 4.5 x 1 x 6.4 inches

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Taste Of Home Baking All New Edition PDF Download

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About Information Taste Of Home Baking All New Edition review book from Amazon:

Taste of Home magazine presents its largest collection of baking recipes from great home bakers! Over 725 recipes, 730 photos, step-by-step instructions, and prep and bake times take the worry out of baking. Recipes include:

·                    Best Chocolate Cake Recipe

·                    Caramel Pecan Cheesecake

·                    Dark Chocolate Butterscotch Brownies

·                    Banana Nut Bread

·                    Spice Cupcakes with Mocha Frosting

·                    Walnut Pear Coffee Cake

·                    Walnut-Caramel Sticky Buns

·                    Upside-Down Apple Pie

·                    Shortbread Ornament Cookies

·                    Raspberry Cream Muffins

The new bonus, Bake Sale Favorites, offers 125 easy, delicious, amazing treats that are sure to make the cook proud! When you need a classroom treat or bake sale item fast, pull a rabbit out of your hat with the dynamite recipes in this special chapter. Bake Sale Favorites recipes include:

·                Gold Rush Brownies

·                Candy Bird Nests

·                Party Caramel Apples

·                Crispy Cone Treats

·                Cookie Lollipops

Product Details: Taste of Home Baking All-New Edition (with Bonus Book): 125 Bake-Sale Favorites! [Hardcover]

Taste of Home (Author)

·                    Reading level: Ages 18 and up

·                    Hardcover: 516 pages

·                    Publisher: Readers Digest; Lslf/Pap N edition (September 13, 2012)

·                    Language: English

·                    ISBN-10: 1617650846

·                    ISBN-13: 978-1617650840

·                    Product Dimensions: 10 x 9.7 x 1.7 inches

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The Art and Soul of Baking, Cindy Mushet PDF Review Download

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About Information The Art and Soul of Baking by Sur La Table, Cindy Mushet review book from Amazon:

Sur La Table teamed with pastry chef and baking teacher Cindy Mushet to bring you the ultimate guide to baking. Beautiful photographs and more than 250 easy-to-follow recipes lead you into a world of alluring aromas and light, flaky pastries. Illustrated asides take you step by step through important techniques, from carmelizing sugar to working with croissant dough. Plus, you'll find invaluable information on over 100 ingredients and 50 baker's tools. A true pleasure for anyone who loves to bake.

Each selection of the Gourmet Cookbook Club is handpicked and road-tested by the editors of Gourmet magazine, so readers can cook with confidence, knowing the recipes really do deliver. Online at Gourmet Book Club you can find videos of the authors demonstrating recipes, share your thoughts on the cookbooks in the forums, and learn more about each book's topic.

BENEFITS:

* The ultimate book for bakers. * Professional tips and tricks are made easy for the home baker. * Step-by-step techniques of baking. * 100 photographs, 250 foolproof recipes and variations, and information on over 100 popular baking ingredients and over 50 pieces of baking equipment.

Product Details: The Art and Soul of Baking [Hardcover]

Sur La Table (Author), Cindy Mushet (Author)

• Hardcover: 464 pages
• Publisher: Andrews McMeel Publishing (October 21, 2008)
• Language: English
• ISBN-10: 0740773348
• ISBN-13: 978-0740773341
• Product Dimensions: 10.7 x 8.8 x 1.8 inches

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2013 Artisan Bread in Five Minutes a Day PDF Download

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About Information Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg book from Amazon:

There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.

Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.

With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.

About the Author:

Jeff Hertzberg is a physician with 20 years of experience in health care as a practitioner, consultant, & faculty member at the University of Minnesota Medical School. He is also an ardent amateur baker. Hertzberg developed a love of great bread while growing up in New York City’s ethnic patchwork of the 1960s and 70s, and he refined this love with extensive travel throughout France, Italy, Germany, Spain, Britain, and Morocco. He lives in Minneapolis, Minnesota, with his wife and two daughters.

Zoë François is a pastry chef and baker trained at the Culinary Institute of America. With Jeff Hertzberg, M.D., she is the author of Healthy Bread in Five Minutes a Day. Passionate about food that is real, healthy and always delicious, François teaches baking and pastry courses nationally, is a consultant to the food industry, and creates artful desserts and custom wedding cakes. She also writes the recipe blog Zoë Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons.

Product Details: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking [Hardcover]

Jeff Hertzberg (Author), Zoe Francois (Author)

• Hardcover: 242 pages
• Publisher: Thomas Dunne Books; First Edition edition (November 13, 2007)
• Language: English
• ISBN-10: 0312362919
• ISBN-13: 978-0312362911
• Product Dimensions: 7.5 x 1 x 9.1 inches

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Professional Baking 5th Edition, Wayne Gisslen PDF Free Download ebook

Whenever I need to look something up, be it a recipe or some background information about baking bread/pastry, Professional Baking 5th Edition by Wayne Gisslen is the book I usually reach for, the information and tips provided are clear, concise and it's well illustrated.

In order to avoid disappointment potential buyers should know that the Professional Baking 5th Edition book is intended as a textbook for people wishing to become professional bakers/serious amateur bakers and although there are hundred of recipes, the emphasis is clearly on technique and product makeup.

Many of the recipes also deal with quantities that are quite large for the average amateur pastry chef so you'll have to adapt them to to the yield you're aiming for. I have to add that yields, ingredient lists and quantities are very clearly given with each recipe. A big plus -for me- is that measurements are metric and by weight. No 'cups' that are inherently inaccurate when dealing with ingredients like flour and should be avoided anyway.

In short, if you're serious about learning how to bake, be it breads or pastry, Professional Baking 5th Edition is a work that should be on your bookshelf and I'm sure it will prove to be extremely helpful!

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Professional Baking 5th Edition, Wayne Gisslen PDF Free Download ebook

Wayne Gisslen (Author)  | Paperback: 800 pages | Publisher: Wiley

On Baking 3rd edition PDF ebook Download

On Baking 3rd edition by Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout.

An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. On Baking 3rd edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.

On Baking 3rd edition offers a good improvement over the previous iteration. Despite owning a copy of the second edition, the new recipes and improved look of the textbook drove me to purchasing a new copy. There are lots of new recipes that have been added to this book on top of the many delicious ones at were in the second edition and I can't wait to try them all.

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On Baking 3rd edition PDF ebook Download

Sarah R. Labensky (Author), Priscilla R. Martel (Author), Eddy Van Damme (Author)  | Paperback: 864 pages | Publisher: Prentice Hall