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Title |
Author |
Price+ |
|
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A Neoclassic View of Plated Desserts |
Boyle, Tish & Moriaty, Timothy |
$74.95 |
Not in Stock |
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Frozen Desserts |
Migoya, Francisco J & The Culinary Institute |
$74.95 |
Not in Stock |
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Bouchon Bakery |
Keller, Thomas & Rouxel, Sebastien |
$75.00 |
In Stock |
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Decadent Desserts |
de Vogue, Countess Cristina. |
$75.00 |
In Stock |
| |
Desserts & Wines |
Lenotre & Poussier, Olivier |
|
Not in Stock |
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Desserts by the Yard |
Yard, Sherry |
$75.00 |
Not in Stock |
| |
La Maison du Chocolat |
Linxe, Robert |
$75.00 |
Not in Stock |
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Patisserie: mastering the fundamentals |
Felder, Christophe |
$75.00 |
Not in Stock |
| |
Room for Dessert |
Lebovitz, David |
|
Not in Stock |
| |
The Roux Brothers on Patisserie |
Roux, Albert & Roux, Michel |
$75.00 |
Not in Stock |
| |
Up-to-date Confectionery |
Daniel, Albert R |
|
Not in Stock |
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Up-to-Date Confectionery |
Daniel, Albert R |
|
Not in Stock |
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Up-to-date Confectionery |
Daniel, Albert R |
|
Not in Stock |
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Wild Sweets Chocolate |
Duby, Dominique & Duby, Cindy |
$75.00 |
Not in Stock |
| |
Cocolat:Extraordinary Chocolate Desserts |
Medrich, Alice |
|
Not in Stock |
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The Elements of Dessert |
Migoya, Francisco J & The Culinary Institute |
$76.95 |
Not in Stock |
| |
The Professional Bakeshop |
Gisslen, Wayne |
$76.95 |
Not in Stock |
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A Collection of Fine Baking |
Kim, Young Mo |
|
Not in Stock |
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A Modernist View of Plated Desserts |
Boyle, Tish & Moriaty, Timothy |
$79.95 |
Not in Stock |
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Chocolates & Confections |
Greweling, Peter P |
$79.95 |
In Stock |
| |
Chocolates & Confections: 2E |
Greweling, Peter P |
$79.95 |
Not in Stock |
| |
Choosing Flexipan- 90 Recipes |
Reid, Rebecca (trans) |
$79.95 |
Not in Stock |
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Dessert University |
Mesnier, Roland & Chattman, Lauren |
$79.95 |
Not in Stock |
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Elizabeth Falkner's Demolition Desserts |
Falkner, Elizabeth |
$79.95 |
Not in Stock |
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Essence of Chocolate |
Steinberg, John & Sharffenberger, John |
|
Not in Stock |
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Pains Decores et Pieces Artistiques |
Auzet, Roger |
|
Not in Stock |
| |
Pastry in Europe 2009 |
Various (ed) |
$79.95 |
Not in Stock |
| |
Pastry in Europe 2010 |
Various (ed) |
$79.95 |
Not in Stock |
| |
Pastry in Europe 2011 |
van Roosmalen, Joost (ed) |
$79.95 |
Not in Stock |
| |
Pastry in Europe 2012 |
van Roosmalen, Joost (ed) |
$79.95 |
Not in Stock |
| |
Perfect Cakes |
Malgieri, Nick |
|
Not in Stock |
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Perfection in Imperfection |
Wong, Janice |
$79.95 |
In Stock |
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Professional Baking: 5E |
Gisslen, Wayne |
$79.95 |
Not in Stock |
| |
Sandwich Formulas |
Tepper, Pascal |
$79.95 |
In Stock |
| |
Simply Sensational Desserts |
Payard, Francois |
|
Not in Stock |
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The Art of the Chocolatier |
Notter, Ewald |
$79.95 |
In Stock |
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The Art of the Confectioner |
Notter, Ewald |
$79.95 |
In Stock |
| |
The Cook's Book: Patisserie |
Sartori, Loretta |
$79.95 |
In Stock |
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The Modern Cafe |
Migoya, Francisco J & The Culinary Institute |
$79.95 |
Not in Stock |
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The Square: the cookbook - vol 2 |
Howard, Philip |
$79.95 |
Not in Stock |
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Charlie Trotter's Desserts |
Trotter, Charlie |
$80.00 |
Not in Stock |
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Fundamental Techniques of Classic Pastry |
Choate, Judith & The French Culinary Institute |
$80.00 |
Not in Stock |
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The Dessert Architect |
Wemischner, Robert |
$82.95 |
In Stock |
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The Classic Art of Viennese Pastry |
Berl, Christine |
|
Not in Stock |
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Baking & Pastry: mastering the art..: 2E |
The Culinary Institute of America (ed) |
$84.95 |
Not in Stock |
| |
Classic Patisserie: an A-Z handbook |
Juillet, Claude |
$85.00 |
In Stock |
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Grand Finales: the art of the plated |
Boyle, Tish & Moriaty, Timothy |
$85.00 |
In Stock |
| |
The Textbook of Sugar Pulling & Sugar |
Notter, Ewald |
|
Not in Stock |
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Secrets Gourmands |
|
$89.95 |
In Stock |
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The Advanced Profesional Pastry Chef |
Friberg, Bo |
$89.95 |
In Stock |
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The Last Course |
Fleming, Claudia & Clark, Melissa |
|
Not in Stock |
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The Professional Pastry Chef: 4E |
Friberg, Bo |
$89.95 |
In Stock |
| |
Wild Sweets |
Duby, Dominique & Duby, Cindy |
|
Not in Stock |
| |
French Pastry Tradition & Evaluation |
Bellouet, G J & Paris, G & Perruchon, J M |
$90.00 |
Not in Stock |
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The Temptation of Chocolate |
Mercier, Jacques |
$90.00 |
In Stock |
| |
21st C The New Generation in Pastry |
Various (ed). |
$95.00 |
Not in Stock |
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Baking & Pastry: mastering the art & ... |
Culinary Institute of America (ed) |
|
Not in Stock |
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Grand Livre de Cuisine: Desserts |
Robert, Frederic |
|
Not in Stock |
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Patisserie: 2E |
Hanneman, Leonard J |
|
Not in Stock |
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Practical Baking: 5E |
Sultan, William J |
|
Not in Stock |
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Professional Baking: 4E |
Gisslen, Wayne |
|
Not in Stock |
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Sweet Cuisine |
Various (ed). |
$95.00 |
Not in Stock |
| |
The Roux Brothers on Patisserie |
Roux, Albert & Roux, Michel |
$95.00 |
In Stock |
| |
Designer Desserts |
Durand, Philipp |
|
Not in Stock |
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About Professional Baking |
Sokol, Gail D |
$99.95 |
Not in Stock |
| |
About Professional Baking |
Sokol, Gail D |
$99.95 |
In Stock |
| |
Au Coeur Des Saveurs |
Bau, Frederic |
|
Not in Stock |
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Creative Compositions for cakes & |
Heil, Andreas |
|
Not in Stock |
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Fancies, Small Cakes & Chocolate Goods |
Thompson, T E |
|
Not in Stock |
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Professional Cake Decorating |
Garrett, Toba |
$100.00 |
In Stock |
| |
Skuse's Complete Confectioner: 13E |
W J Bush & Co (ed). |
|
Not in Stock |
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Professional Baking: 3E |
Gisslen, Wayne |
|
Not in Stock |
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Professional Baking: 4E (with CD Rom) |
Gisslen, Wayne |
|
Not in Stock |
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A World of Chocolate: Deluxe Ed |
Morris, Katy (ed) |
$110.00 |
In Stock |
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Chocolate to Savour |
Tibballs, Kirsten |
$110.00 |
Not in Stock |
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Advanced Bread & Pastry |
Suas, Michael |
$112.95 |
Not in Stock |
| |
Professional Baking: 6E |
Gisslen, Wayne |
$117.95 |
Not in Stock |
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Ice Cream & Frozen Desserts |
Stogo, Malcolm |
$119.95 |
In Stock |
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Sucre: L'art et la matiere |
Glacier, Stephane |
$119.95 |
Not in Stock |
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Chocolate Fantasy |
Ziegler, Franz |
|
Not in Stock |
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Commercial Confectionery - Vol 1 |
Skeats, A C (ed). |
$120.00 |
In Stock |
| |
French Professional Pastry Series Vol 3 |
Bilheux, Roland & Escoffier, Alain |
|
Not in Stock |
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French Professional Pastry Series Vol 4 |
Bilheux, Roland & Escoffier, Alain |
|
Not in Stock |
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Icecream & Sorbets |
Damme, Jef |
|
Not in Stock |
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Magic Chocolate |
Ziegler, Franz |
|
Not in Stock |
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Mastering the Art of French Pastry |
Healy, Bruce & Bugat, Paul |
|
Not in Stock |
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Pastrymaking: classics & creations |
L'Ecole de Lenotre (ed). |
$120.00 |
Not in Stock |
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Chocolats et Confiserie Vol 1 |
L'Ecole de Lenotre (ed). |
$125.00 |
In Stock |
| |
Chocolats et Confiserie Vol 2 |
L'Ecole de Lenotre (ed). |
$125.00 |
In Stock |
| |
Cocktails Dinatoires et Amuse Bouche |
'Ecole Lenotre |
$125.00 |
In Stock |
| |
Decorating with a Paper Cone |
|
$125.00 |
Not in Stock |
| |
Designer Desserts |
Durand, Philippe |
|
Not in Stock |
| |
Les Buffets Sucres (Eng) |
Various (ed). |
$125.00 |
In Stock |
| |
Les Decors Fins |
L'Ecole de Lenotre (ed). |
$125.00 |
In Stock |
| |
Les Recettes Fruitees |
L'Ecole de Lenotre (ed). |
$125.00 |
In Stock |
| |
Les Recettes Glacees |
L'Ecole de Lenotre (ed). |
$125.00 |
In Stock |
| |
Petits Gateaux a l'Heurre du The |
Ecole Lenotre |
$125.00 |
In Stock |
| |
The Great Art of Decoration |
Tschanz, Karl |
$125.00 |
In Stock |
| |
The New International Confectioner 4E |
Fance, Wilfred J |
$125.00 |
In Stock |
| |
The Professional Pastry Chef: 3E |
Friberg, Bo |
|
Not in Stock |
