The Art of the Confectioner
New York, USA: John Wiley, 2012.
New Hardcover
Notter, Ewald. The Art of the Confectioner: Sugarwork & Pastillage. John Wiley: New York, USA 2012. 4to HC 368pp.
New York, USA: John Wiley, 2012.
New Hardcover
Notter, Ewald. The Art of the Confectioner: Sugarwork & Pastillage. John Wiley: New York, USA 2012. 4to HC 368pp.
Paris, Hachette Pratique, 2016.
Second-hand softcover
Paluel-Marmont, Augustin & de Rovira. Michel. Passez Votre C.A.P. Pâtissier. Hachette Pratique: Paris, 2016. 4to (290x195mm) pict stiff card wrappers, french fold [10],309,[1]pp. In French. VG/-
New York, W W Norton & Co, 2017.
New Hardcover
Parks, Stella. Bravetart: iconic American desserts. W W Norton & Co: New York, 2017. 4to (275x220mm) pict bds 395,[5]pp. (foreword by J Kenji Lopez-Alt; photography by Penny De Los Santos)
James Beard Book Awards - 2018 - Baking and Dessert
New York, W W Norton & Co, 2019.
Second-hand hardcover
Parks, Stella. Bravetart: iconic American desserts. W W Norton & Co: New York, 2017. 4to (275x220mm) pict bds 395,[5]pp. (foreword by J Kenji Lopez-Alt; photography by Penny de Los Santos) VG/- t.e lightly soiled
New York, USA: Broadway Books, 1999.
New Hardcover
Payard, Francois. Simply Sensational Desserts: 140 Classic desserts for the home baker from New York's famous patisserie & bistro. Broadway Books: New York, USA 1999. 4to HC 236pp. (preface by Alain Ducasse; photography by Philippe Houze) OUT OF PRINT
London, Quadrille, 2001.
Second-hand hardcover
Ramsay, Gordon & Denny, Roz. Just Desserts. [FIRST EDITION] Quadrille: London, 2001. 4to (270x220mm) HC 224pp. (photography by Georgia Glynn Smith) VG/VG slight fading to spine, minor chipping on front cover
Guild of Food Writers' Best Cookbook of the Year 2001
London, Quadrille, 2001.
Second-hand hardcover
Ramsay, Gordon & Denny, Roz. Just Desserts. [FIRST EDITION] Quadrille: London, 2001. 4to (270x220mm) pict dj, brown bds 224pp. (photography by Georgia Glynn Smith) VG/VG inscription to ffep
New York, Stewart, Tabori & Chang, 2005.
Second-hand hardcover
Recchiuti, Michael & Gage, Fran. Chocolate Obsession: confections & treats to create & savor. Stewart, Tabori & Chang: New York, 2005. 4to (260x240mm) pict dj, brown bds 199,[1]pp. (photography by Maren Caruso) VG/VG- dj edges lightly worn & soiled
Paris, France: Somogy Editions D'Art, 2001.
Second-hand hardcover
Richart, Michel. Chocolat Mon Amour: flavors, tasting, recipes. (photography by Marc Peverelli) Somogy Editions D'Art: Paris, France 2001. 4to (285x260mm) HC 190,[2]pp. (foreword by Sonia Rykiel; translated by Elizabeth Black) VG/VG
Paris, Les Éditions d'Alain Ducasse, 2006.
Second-hand hardcover
Robert, Frédéric. Alain Ducasse's Desserts & Pastries. (Grand Livre de Cuisine) Les Éditions d'Alain Ducasse: Paris, 2006. 4to (305x235mm) pict dj, red cloth bds 567,[1]pp. (preface by Jean-François Revel; photography by Mathilde de l'Ecotais) Fine/Fine
Paris, Les Éditions d'Alain Ducasse, 2006.
Second-hand hardcover
Robert, Frédéric. Alain Ducasse's Desserts & Pastries. (Grand Livre de Cuisine) Les Éditions d'Alain Ducasse: Paris, 2006. 4to (305x235mm) pict dj, red cloth bds 567,[1]pp. (preface by Jean-François Revel; photography by Mathilde de l'Ecotais) VG/VG
Paris, France: Les Editions Alain Ducasse, 2009.
Second-hand hardcover
Robert, Frédéric. Desserts & Pastry. (Grand Livre de Cuisine d'Alain Ducasse) Les Editions d'Alain Ducasse: Paris, 2009. 4to (250x190mm) pict bds 583,[1]pp. (preface by Jean-François Revel; photography by Mathilde de L'Écotais) Fine/-
Paris, France: Les Editions Alain Ducasse, 2005.
Second-hand softcover
Robert, Frederic. Desserts et Patisserie. (Grand Livre de Cuisine d'Alain Ducasse) Les Editions d'Alain Ducasse: Paris, France 2005. 4to (250x190mm) SC 583,[1]pp. (In French) (preface by Jean-Francois Revel; photography by Mathilde de L'Ecotais) VG/-
New York, William Morrow & Co, 1995.
Second-hand hardcover
Rubin, Maury. Book of Tarts: form, function & flavor at the city bakery. [FIRST EDITION] William Morrow & Co: New York, 1995. 4to (235x210mm) pict dj, white bds [12],113,[3]pp. (photography by Chris Callis) Near Fine/Near Fine
New York, USA, John Wiley & Sons, 1997.
New Hardcover
Ruffel, Denis. The Professional Caterer Series: Pastry, Hors d'Oeuvres, Mini-Sandwiches, Canapes, Assorted Snacks, Hot Hors d'Oeuvres, Cold Brochette. John Wiley & Sons: New York, USA 1997. Folio HC 244pp
Zurich, Switzerland (nd): Candis-Verlag.
New Hardcover
Ruffler, Walter. Casting in Sugar: 136 Showpieces. Candis-Verlag: Zurich, Switzerland (nd) (c1995). 4to HC 180pp (includes working drawings) (In French, English & German
Hong Kong, Food Paradise Publishing, 2010.
Second-hand softcover
Shing, Leung Tung. Dessert in 3-D. Food Paradise Publishing: Hong Kong, 2010. 4to (260x185mm) SC 127,[1]pp. (preface by Louisa Ho) (bilingual: Chinese/English) VG/- sm stain to fore-edge
Beverly, MA USA: Quarry Books, 2007.
Second-hand softcover
Shotts, Andrew Garrison. Making Artisan Chocolates: flavor-infused chocolates, truffles & confections. Quarry Books: Gloucester, MA USA 2007. 4to SC 176pp. (foreword by Nick Malgieri).VG-/- wraps creased
London, UK: The Apple Press, 2007.
Second-hand softcover
Shotts, Andrew Garrison. Making Fine Chocolates: flavour-infused chocolates, truffles & confections. Apple Press: London, UK 2007. 4to (260x205mm) SC 176pp. (photography by Madeleine Polss) VG/- spine lightly sunned
Lisbon, Portugal: Texto Editores, 2004.
Second-hand hardcover
Silva, Antonio. Docaria Popular Portuguesa: Popular Portuguese Confectionery. Texto Editores: Lisbon, Portugal 2004. 4to (275x215mm) pict bds 156,[4]pp. (bilingual: Portuguese/English). VG/- sm blemish to upper bd
Paris, France: Editions Jerome Villette, 2010.
New Hardcover
Tepper, Pascal. Sandwich Formulas: appetizer, main course, dessert. Editions Jerome Villette: Paris, France 2010. 4to HC Pict Bds 168pp. Indent (bilingual: French/English)
New York, USA: John Wiley & Sons, 2013.
New Softcover
The Culinary Institute of America (ed). In the Hands of a Baker. John Wiley & Sons: New York, USA 2013. 4to (210x205mm) SC [6],170pp. (photography by Ben Fink)
New York: John Wiley & Sons, 1996.
Second-hand hardcover
Thuriès, Yves. Restaurant Pastries & Desserts. (The Classic & Contemporary Recipes of Yves Thuriès) (2nd Imp) John Wiley & Sons: New York, 1996. 4to (265x270mm) pict dj, black bds xxii,[2],408pp. (translated by Rhona Poritzky Lauvand) VG/VG
Buckingham, UK: Buckingham Book Publishing, 2012.
Second-hand hardcover
Tibballs, Kirsten. Chocolate to Savour: delicious chocolate recipes from Kirsten Tibballs. Buckingham Book Publishing: Buckingham, UK 2012. 4to (300x295mm) HC 256pp. (prefaces by Sebastien Canonne, Paco Torreblanca, Adriano Zumbo & Stephane Glacier) Fine/
Bath, UK: Absolute Press, 2012.
Second-hand hardcover
Tosi, Christina & McBroom, Courtney. Momofuku Milk Bar. Absolute Press: Bath, UK 2012. 4to (260x210mm) pict bds 255,[1]pp. (foreword by David Chang; photography by Gabriele Stabile & Mark Ibold)) VG/-