The Seven Sins of Chocolate
Second-hand hardcover
Professional Pastry
The Sweet Spot
Second-hand hardcover
Eclairs: easy, elegant & modern recipes
Toronto, Canada: Robert Rose, 2017.
New Softcover
Adam, Christophe. Eclairs: easy, elegant & modern recipes. Robert Rose: Toronto, Canada 2017. 4to (265x200mm) SC 224pp. (photography by Rina Nurra)
Natura
Roses, Spain: elBulli Books, 2008.
Second-hand hardcover
Adria, Albert. Natura: elBulli desserts. [FIRST EDITION] elBulli Books: Barcelona, Spain 2008. 4to (250x380mm) padded white boards, 151,[1]pp + cd-rom. VG-/- bds lightly sunned & soiled, several chips; hinges soft; a good reference copy
The Art of the Dessert
New York USA: John Wiley & Sons, 2007.
Second-hand hardcover
Amernick, Ann & Litman, Margie. The Art of the Dessert. John Wiley & Sons: New York, USA 2007. 4to (240x190mm) HC xvi,[3],350pp. Almost Near Fine
Social Sweets
Bath, UK: Absolute Press, 2015.
Second-hand hardcover
Atherton, Jason. Social Sweets: top desserts to make at home. Absolute Press: Bath, UK 2015. 4to (270x220mm) HC Pict Bds 256pp. (photography by John Carey) VG/-
Chocolate Fusion
Barcelona, Spain: Montagud Editores, 2006.
Second-hand hardcover
Bau, Frederic. Chocolate Fusion: chocolate in cuisine. Montagud Editores: Barcelona, Spain 2006. Folio (325x235mm) HC 300pp. (forewords by Pierre Gagnaire & Pierre Herme) VG-/- bds soiled; hinges softening, rear joint rep tear; kitchen copy
Delices Creoles: Cakes
Koln, Germany: Konemann, 1999.
New Hardcover
Bellahsen, Fabien & Rouche, Daniel. Delice Creoles: Exotic Desserts from the French Caribbean - Cakes. Konemann: Koln, Germany 1999. 4to HC 216pp. OUT OF PRINT
Delices Creoles: Confections
Cologne, Germany: Konemann, 1999.
Second-hand hardcover
Bellahasen, Fabien & Rouche, Daniel. Delices Creoles: Confections - exotic desserts from the French Caribbean. Konemann: Cologne, Germany 1999. 4to HC 216pp. (translated by Denise Barstow-Girel). VG/VG
French Pastry: tradition & evolution
Paris, France: G J Bellouet, 1989.
Second-hand hardcover
Bellouet, Gerard Joel. French Pastry: tradition & evolution. GJ Bellouet: Paris, France 1989. 4to HC 233pp. (preface by Lucien Peltier) VG/VG
L'Art du Sucre Souffle
Paris, France (nd): Editions Bellouet.
New Hardcover
Bellouet, G.J. L'Art du Sucre Souffle et Coule. Editions Bellouet: Paris, France (nd). 4to lg HC
Spago Chocolate
New York, USA: Random House, 1999.
New Hardcover
Bergin, Mary & Gethers, Judy. Spago Chocolate. Random House: New York, USA 1999. 4to sm HC 237pp. OUT OF PRINT
Spago Desserts
New York, USA: Random House, 1994.
Second-hand hardcover
Bergin, Mary & Gethers, Judy. Spago Desserts. Random House: New York, USA 1994. 4to HC 273pp. (foreword by Wolfgang Puck) VG/VG inscribed
The Classic Art of Viennese Pastry
New York, USA: John Wiley & Sons, 1998.
Second-hand hardcover
Berl, Christine. The Classic Art of Viennese Pastry: from strudel to sachertorte - more than 100 traditional recipes. John Wiley & Sons: New York, 1998. 4to (245x190mm) HC xxii,[2],277,[1]pp. (photography by J Gerard Smith; illustration by Tomar Levine)
A Passion for Chocolate
New York, USA: William Morrow, 1989.
Second-hand hardcover
Bernachon, Maurice & Bernachon, Jean-Jacques. A Passion for Chocolate. William Morrow: New York, USA 1989. 4to HC 398pp (trans Rose Levy Beranbaum) VG/VG
French Professional Pastry Series Vol 4
New York, Editions Cicem & Van Nostrand Reinhold.
Second-hand hardcover
Bilheux, Roland & Escoffier, Alain. French Professional Pastry Series Vol 4: decorations, borders & letters, marzipan & modern desserts. Editions CICEM & Van Nostrand Reinhold: New York, USA 1988. Folio (305x215mm) HC 272pp. VG/VG gift inscrip to ffep
Delices Creoles: Confections
Koln, Germany: Konemann, 1997.
New Hardcover
Bordier, Jean (ed). Delices Creoles: Exotic Desserts from the French Caribbean - Confections. Konemann: Koln, Germany 1997. 4to tall HC 216pp. OUT OF PRINT
Chocolate Passion
New York, USA: John Wiley, 2000.
Second-hand hardcover
Boyle, Tish & Moriaty, Timothy. Chocolate Passion: recipes & inspiration from the kitchens of Chocolatier Magazine. John Wiley & Sons: New York, USA 2000. 4to HC 320pp. VG/VG
Grand Finales: the art of the plated
New York, USA: Van Nostrand Reinhold, 1997.
Second-hand hardcover
Boyle, Tish & Moriaty, Timothy. Grand Finales: the art of the plated dessert. Van Nostrand Reinhold: New York, USA 1997. 4to HC 348pp. (preface by Micheal Schneider) VG/VG
Grand Finales: the art of the plated
New York, USA 1: John Wiley, 996.
Second-hand hardcover
Boyle, Tish & Moriarty, Timothy. Grand Finales: the art of the plated dessert. John Wiley: New York, USA 1996. 4to tall HC 348pp. (preface by Michael Schneider). VG/VG
A Modernist View of Plated Desserts
New York USA: John Wiley, 1997.
Second-hand hardcover
Boyle, Tish & Moriarty, Timothy. Grand Finales: A Modernist View of Plated Desserts. John Wiley: New York, USA 1997. 4to HC 267pp. VG/VG
A Neoclassic View of Plated Desserts
New York, USA: John Wiley, 2000.
Second-hand hardcover
Boyle, Tish & Moriarty, Timothy. Grand Finales: a neoclassic view of plated desserts. John Wiley: New York, USA 2000. 4to lg HC 294pp. VG/VG
La Patisserie des Reves
London, UK: Grub Street, 2014.
New Hardcover
Conticini, Philippe & Teyssier, Thierry. La Patisserie des Reves: the patisserie of dreams. Grub Street: London, UK 2014. 4to HC 236pp (translated by Tamsin Black)
Dolce Italiano
New York, USA: W W Norton & Co, 2007.
New Hardcover
De Palma, Gina. Dolce Italiano: desserts from the Babbo kitchen. W W Norton & Co: New York, USA 2007. 4to (260x215mm) HC xviii,302pp. (foreword by Mario Batali)
Bake Like a French Pastry Chef
New York, USA: The Countryman Press, 2018.
New Softcover
de Rovira, Michel & Paluel-Marmont, Augustin. Bake Like a French Pastry Chef: delectable cakes, perfect tarts, flaky croissants & more. The Countryman Press: New York, USA 2018. 4to (280x220mm) SC 224pp