| TITLE/AUTHOR |
PRICE |
|---|
| Advanced Professional Pastry Chef (Friberg) |
69.00 |
| Arte de la Repostería, El - Cuatro Volumenes |
49.95 |
| Asia-Euro Plate Desserts • English/German/Italian Edition (Raiffort and Tatté) |
129.95 |
| Au Coeur des Saveurs: Desserts and Confectionery - English/French Edition (Frédéric Bau) |
199.95 |
| Au Coeur des Saveurs: Pastelería de Frédéric Bau - edición bilingüe español-francés |
219.95 |
| Baking and Pastry: Mastering the Art and Craft, 2nd edition (Culinary Institute of America) |
69.00 |
Baking and Pastry: Mastering the Art and Craft Student Workbook, 2nd edition
(Culinary Institute of America) |
34.00 |
| Baking by Flavor (Yockelson) |
45.00 |
| Buffets Sucrés: Sweet Buffets -
English/French Edition (Lenotre School) |
119.95 |
| Chocolate Passion: Recipes and Inspiration
(Boyle/Moriarty) |
50.00 |
| Chocolats et Confiserie Tome 1: Chocolates and
Confectionery Volume 1 - English/French Edition (Lenotre School) |
132.95 |
| Classic & Contemporary Recipes of Yves Thuriés • French Pastry (Thuriés) |
189.00 |
| Cocina de los Postres, La (Oriol Balaguer)
| 249.95 |
| Dessert au Creux de l'Assiette (Raiffort and Tatté) |
|
| Dessert Cuisine of Oriol Balaguer |
199.95 |
| Elements of Dessert (Migoya) |
65.00 |
| Diversiones Dulces (Yann Duytsche) |
189.95 |
| Entremets Petits Gâteaux Fusion (Jean-Michel Perruchon) |
199.95 |
| Eurodélices: Pastries |
69.95 |
| Evolution: Techniques and Ingredients for Modern Pastry (Puigvert) |
89.95 |
| Exotic Desserts from the French Caribbean:
Cakes |
39.95 |
| Exotic Desserts from the French Caribbean:
Confections |
39.95 |
| Exotic Desserts from the French Caribbean:
Desserts |
39.95 |
| French Pastry (#1 Classic Recipes Yves Thuries)
| 189.00 |
| Frozen Desserts (Migoya) |
60.00 |
| Grand Finales 1: Art of the Plated Dessert (Boyle) |
60.00 |
| Grand Finales 2: A Modernist View of Plated Desserts (Boyle) |
60.00 |
| Grand Finales 3: Neoclassic View of Plated Desserts (Boyle) |
60.00 |
| Ice Creams, Sorbets and Other Cool Delights (Suthering) |
35.00 |
| Just a Bite: 125 Luscious Little Desserts (Gale Gand) |
32.50 |
| Meringue, Vanilla Sauce and Pastry Cream DVD Training (CIA) |
99.95 |
| A Modernist View of Plated Desserts (Boyle) |
60.00 |
| New Generation in Pastry—21st Century (Balaguer et al) |
129.95 |
| La Nouvelle Cuisine de Desserts de Oriol Balaguer |
199.95 |
| On Baking: A Textbook of Baking and Pastry Making with DVD, 2nd edition (Labensky) |
121.00 |
| On Baking Study Guide, 2nd edition (Labensky) |
20.00 |
| Paco Torreblanca Volume One |
269.95 |
| Paco Torreblanca Volume Two |
239.95 |
| Paco Torreblanca Volume 3: Colección 2-Volume Set |
199.95 |
| Panadería • Bollería • Pastelería: 150 fichas
collectionables - tres volumenes |
89.95 |
| Panadería • Bollería • Pastelería volumen uno: 50 fichas
collectionables |
35.00 |
| Panadería • Bollería • Pastelería volumen dos: 50 fichas
collectionables |
35.00 |
| Panadería • Bollería • Pastelería volumen tres: 50 fichas
collectionables |
35.00 |
| La Pastelería de Pierre Hermé: El Libro Profesional - en Español (Pierre Hermé) |
299.95 |
| Pastissaria International |
29.95 |
| Pastry in Europe # 4 |
119.95 |
| Patisserie de Pierre Hermé - Spanish/French edition (Pierre Hermé) |
299.95 |
| Patissier Classique Video: Les Cremes Populaires |
129.95 |
| Patissier Classique Video: Versatile French Croissant |
129.95 |
| Pie and Pastry Bible (Beranbaum) |
50.00 |
| Plaisirs Gourmands Chocolats et Cakes - English/French Edition (Perruchon) |
199.95 |
| Plating for Gold: A Decade of Desserts (Boyle) |
50.00 |
| Professional Baking, 6th edition with Baking Method Cards (Gisslen) |
127.95 |
| Professional Baking, 6th edition Book only (Gisslen) |
101.95 |
| Professional Baking Study Guide, 6th edition (Gisslen) |
38.95 |
| Professional French Pastry 2: Creams, Confections, and Finished Desserts |
79.00 |
| Professional French Pastry 3: Petit Fours, Chocolate, Frozen Desserts, and Sugar Work |
79.00 |
| Professional French Pastry 4: Decorations, Borders and Letters, Marzipan, Modern Desserts |
79.00 |
| Professional French Pastry Series • Complete 4 Volume Set in Spanish |
310.00 |
| Professional Pastry Chef, 4th edition (Friberg) |
70.00 |
| Recettes Glacées: Ice Creams and Iced Desserts - English/French Edition (Lenotre School) |
99.95 |
| S.21 La Nueva Generación de la Confitería Española (Balaguer) |
119.95 |
| Siete: Seven Masters of Modern Spanish Patisserie—in English and Spanish |
199.00 |
| Siete Maestros de la Pastelería Moderna Española |
199.00 |
| Sugarveil® Dessert Garnishes DVD (Hester) |
79.95 |
| Sweet Cuisine (Frédéric Bau and others) |
169.95 |
| Sweet Diversions (Duytsche) |
189.95 |
| Sweet Gold #1 (Siefert) |
129.95 |
| Sweet Gold #2: Chocolates, Ice Cream, Marzipan (Siefert) |
129.95 |
| Sweet Life: Desserts from Chanterelle (Zuckerman) |
35.00 |
| Sweet Seasons: Fabulous Restaurant Desserts (Leach) |
45.00 |
| Tentation Petits Gâteaux—The Temptation of Small Cakes (Jean-Michel Perruchon) | 199.95 |
| Prices subject to change - Prices are in U.S. Dollars |