The Seven Sins of Chocolate
Second-hand hardcover
Professional Pastry
Sweet Seasons
Second-hand hardcover
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)
Social Sweets
Bath, UK: Absolute Press, 2015.
New Hardcover
Atherton, Jason. Social Sweets: top desserts to make at home. Absolute Press: Bath, UK 2015. 4to HC Pict Bds 256pp
Hello Jell-O
Berkeley, CA USA: Ten Speed Press, 2012.
New Hardcover
Belanger, Victoria. Hello Jell-O: 50+ inventive recipes for gelatin treats & jiggly sweets. Ten Speed Press: Berkeley, CA, USA 2012. 4to small oblong HC Pict Bds 120pp. Indent
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
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
Pure Chocolate
New York, USA: Broadway Books, 2004.
New Hardcover
Bigelow, Fran & Siegel, Helene. Pure Chocolate: divine desserts & sweets from the creator of Fran's Chocolates. Broadway Books: New York, USA 2004. 4to HC 234pp. OUT OF PRINT
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
Plating for Gold
New York, USA: John Wiley, 2012.
New Hardcover
Boyle, Tish. Plating for Gold: a decade of dessert recipes from the World & National Pastry Team Championships. John Wiley: New York, USA 2012. 4to HC Pict Bds 327pp. (illustrations by Cheryl Grubbs)
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
Desserts: Spirit House
Sydney, Australia: New Holland, 2014.
New Softcover
Brierty, Helen. Desserts: Spirit House. New Holland: Sydney, Australia 2017. 4to (220x190mm) SC 272pp. (photography by Acland Brierty)
Japanese Patisserie
London, UK: Ryland Peters & Small, 2017.
New Hardcover
Campbell, James. Japanese Patisserie: exploring the beautiful & delicious fusion of east meets west. Ryland Peters & Small: London, UK 2017. 4to (240x200mm) HC Pict Bds 176pp. (forewords by Michel Roux & Gary Rhodes; photography by Mowie Kay)
Indulge: 100 perfect desserts
Bath, UK: Absolute Press, 2010.
New Softcover
Clark, Claire. Indulge: 100 perfect desserts. Absolute Press: Bath, UK 2010. 4to SC 240pp (foreword by Thomas Keller)