| 1 |
The
Professional Chef, Seventh Edition by Culinary Institute of
America |
| 2 |
Professional
Baking, Trade, 3rd Edition by Wayne Gisslen (Author) |
| 3 |
La
Patisserie De Pierre Herme (English/French Edition) by Pierre
Hermes |
| 4 |
Au
Coeur Des Saveurs, French/English Edition by Frederic Bau |
| 5 |
The
Advanced Professional Pastry Chef by Bo Friberg |
| 6 |
The
Professional Pastry Chef: Fundamentals of Baking and Pastry,
4th Edition by Bo Friberg |
| 7 |
A
Modernist View of Plated Desserts (Grand Finales) by Tish Boyle
(Author), Timothy Moriarty (Author) |
| 8 |
Michel
Roux's Finest Desserts by Michel Roux |
| 9 |
The
Saucier's Apprentice: A Modern Guide to Classic French Sauces
for the Home by Raymond A. Sokolov |
| 10 |
Chocolate
Desserts by Pierre Herme by Pierre Herme |
| 11 |
L'Atelier
of Joel Robuchon : The Artistry of a Master Chef and His Proteges
by Patricia Wells |
| 12 |
L'Atelier
of Alain Ducasse : The Artistry of a Master Chef and His Proteges
by Alain Ducasse |
| 13 |
The
Breads of France: And How to Bake Them in Your Own Kitchen by
Bernard Clayton, Patricia Wells (Introduction); Hardcover |
| 14 |
Off
the Eaten Path: Recipes, Illustrations, and Objects D'Art by
Bob Blumer; Paperback |
| 15 |
The
Lutece Cookbook by Andre Soltner, et al; Hardcover |
| 16 |
Made
in Marseille: Food and Flavors from France's Mediterranean Seaport
by Daniel Young, Sebastien Boffredo |
| 17 |
Tadich
Grill: The Story of San Francisco's Oldest Restaurant, With
Recipes by John Briscoe, Michael Buich; Hardcover |
| 18 |
The
Fine Art of Japanase Food Arrangement by Yoshio Tsuchiya, Masaru
Yamamoto; Paperback |
| 19 |
Betty
Crocker's Cooky Book by Betty Crocker Editors, Eric Mulvany
(Illustrator); Spiral-bound |
| 20 |
La
Cuisine De Joel Robuchon: A Seasonal Cookbook by Joel Robuchon,
Nicolas De Rabaudy (Contributor), Herve Amiard (Photographer),
Nicolas De Rabaudy, Alain Genestar (Preface) |
| 21 |
Ma
cuisine pour vous by Joël Robuchon |
| 22 |
Joel
Robuchon: Cooking Through the Seasons by Joel Robuchon, Herve
Amiard (Photographer), Nicholas Rabaudy (Contributor) |
| 23 |
Ducasse
Flavors of France by Alain Ducasse, Linda Dannenberg (Contributor),
Pierre Hussenot (Photographer) |
| 24 |
On
Rue Tatin: Living and Cooking in a French Town by Susan Herrmann
Loomis |
| 25 |
Paris
Boulangerie-Patisserie by Linda Dannenberg, Guy Bouchet (Photographer) |
