Professional Baking by Wayne Glissen and Le Cordon Bleu Academie D' Art Culinaire De Paris
I recently (3 months ago) got Professional Baking Fourth Editon by Wayne Glissen and Le Cordon Bleu Academie D' Art Culinaire De Paris  book because it was one of the few books that I've been able to find here in Hong Kong that covers just about every spectrum of baked goods you can imagine. It even has a special section devoted to 'artisan' style baking and breads.
Does any one else here own this book?
Have you studied it out of it on a course?
Read any other books by Wayne Glissen?
It's a massive volume - and is every bit the text book with terms for review and study - like a baking university in a book.
It goes into massive detail about the chemistry behind ingredients as well as how to use them and has a great section on bakers percentages and is chock full of theory and they give you a plenty of formulas to test out your theory on.
The premise is that the book/course seems to be founded on is that if you truly understand the theory behind baking and doughs that you can then use that as a solid foundation to branch out and make formulas your own through ingenuity and creativity. A pretty good premise to work from it seems.
Info, insight or comments welcome.