Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Author: Peter P. Greweling
Manufacturer: Wiley
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Cakes to Dream On: A Master Class in Decorating
Author: Colette Peters
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Making Artisan Chocolates
Author: Andrew Garrison Shotts
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The Advanced Professional Pastry Chef
Author: Bo Friberg
Manufacturer: Wiley
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Author: Bo Friberg
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The International School of Sugarcraft Book Two
Author: Nicholas Lodge
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Grand Finales: A Neoclassic View of Plated Desserts
Author: Tish Boyle
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Grand Finales: The Art of the Plated Dessert (Grand Finales)
Author: Tish Boyle
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Chocolate Decorations
Author: Jean-Pierre Wybauw
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Michel Roux's Finest Desserts
Author: Michel Roux
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Fine Chocolates: Great Experience
Author: Jean-Pierre Wybauw
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Doughs, Batters, and Meringues (French Professional Pastry Series)
Author: Roland Bilheux
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Creams, Confections, and Finished Desserts (French Professional Pastry Series)
Author: Roland Bilheux
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Decorating With a Paper Cone
Author: Alain Buys
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A Modernist View of Plated Desserts (Grand Finales)
Author: Tish Boyle
Manufacturer: Wiley
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The Book of Chocolates and Petits Fours (Book of...)
Author: Beverly Sutherland-Smith
Manufacturer: HP Trade
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Special and Decorative Breads (The Professional French Pastry Series, Vol 3)
Manufacturer: Van Nostrand Reinhold/co Wiley
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Designer Desserts
Author: Philippe Durand
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Décomaster: Decorating with a Paper Cone, 120 Practice Sheets
Author: Alain Buys
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Special and Decorative Breads: Traditional, Regional and Special Breads, Fancy Breads - Viennese Pasteries - Croissants, Brioches - Decorative Breads - Presentation Pieces
Author: Alain Couet
Manufacturer: Wiley
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Doughs, Batters, and Meringues (The Professional French Pastry Series, Vol 1)
Author: Roland Bilheux
Manufacturer: Van Nostrand Reinhold/co Wiley
ListPrice: $69.95
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