I think the Friberg book is far superior to the Gisslen. You can order the Friberg from Amazon for $44.10 (it qualifies for free shipping), which is IMO a great bargain, this is a fantastic book of over 1000 pages of excellent info.
Now for the CD, I'm not sure, but I know on Amazon, you can purchase a $14.00 upgrade that allows you to go through the book online. (there is a field within the listing to click for details). You even get access before the book arrives. I think you can make notes for yourself within the book, customize any recipes, etc. The book would also qualify for free shipping, and BTW today is the last day to order with free shipping to arrive before Dec 24.
Here's a link to show you the book, but if you're purchasing, please go back to the ChefTalk link to amazon to benefit this community;), then call up the book.Amazon.com: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition: Books: Bo Friberg
I have seen a paperback Instructor's Manual for the book. Amazon has a listing for it but seems to be out of stock currently. The publisher is Wiley.
I would make the bold comment that the Friberg book is the #1 choice, much better than all the others. He is from the tradition of the long apprenticeship, I think it was a five year apprenticeship in Sweden, he really has the fundamentals down, and presents them well for students.
His book "The Advanced..." I would say talk your school into obtaining one copy for your class, so it's available for students to look through. There are some very inspiring techniques in there also.