The Art of Sugarcraft : Sugarpaste Skills, Sugar Flowers, Modelling, Cake Decorating, Baking, Patisserie, Chocolate, Royal Icing and Commercial Cakes
Jennifer Kelly
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Professional Patisserie: For Levels 2, 3 and Professional Chefs
Neil Rippington
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£41.00
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Adobe Photoshop Lightroom Classic CC Classroom in a Book (2019 Release)
Rafael Concepcion
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The Elements of Dessert
Francisco J. (The Culinary Institute of America, Hyde Park, NY Migoya
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This is not a recipe book : INSPIRATIONAL PATISSERIE - THE JOURNEY TO A COMPLETED DESSERT
Tal Spiegel
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£60.00
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The Fundamental Techniques of Classic Pastry Arts
Judith Choate
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The Pastry Chef Handbook: La Patisserie de Reference
Pierre Paul Zeiher
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Adobe Premiere Pro CC Classroom in a Book (2019 Release)
Maxim Jago
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Bread Baking : An Artisan's Perspective
Daniel T. (Culinard) DiMuzio
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Frozen Desserts
The Culinary Institute of America (CIA)
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Quilt Recipes
Jen Kingwell
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Dessert
Roger van Damme
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Professional Cake Decorating
Toba M. (Institute of Culinary Education) Garrett
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Good Bread Is Back : A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It
Steven Laurence Kaplan
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Master Class with Toba Garrett
Toba M. Garrett
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Skuse's Complete Confectioner
E. Skuse
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The Dessert Architect
Robert (Los Angeles' Trade Technical College) Wemischner
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Tour De France D UN Chasseur CB
Jean-Jack Martic
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Soup Through the Ages : A Culinary History with Period Recipes
Victoria R. Rumble
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About Ices Jellies & Creams
Henry G. Harris
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Soup for Two : Small-Batch Recipes for One, Two or a Few
Joanna Pruess
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Desert Jewels : Cactus Flowers of the Southwest and Mexico
John P. Schaefer
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