Frozen Desserts
The Culinary Institute of America (CIA)
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Add to BasketDessert
Roger van Damme
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Add to BasketThe Elements of Dessert
Francisco J. (The Culinary Institute of America, Hyde Park, NY Migoya
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Add to BasketThis is not a recipe book : INSPIRATIONAL PATISSERIE - THE JOURNEY TO A COMPLETED DESSERT
Tal Spiegel
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Add to BasketThe Pastry Chef Handbook: La Patisserie de Reference
Pierre Paul Zeiher
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Add to BasketQuilt Recipes
Jen Kingwell
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Add to BasketAbout Ices Jellies & Creams
Henry G. Harris
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Add to BasketThe Dessert Architect
Robert (Los Angeles' Trade Technical College) Wemischner
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