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Advanced Baking & Pastry - Desserts |
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Savory Sweets: From Ingredients to Plated Desserts
Felder
ISBN 978-0-471-74058-2, © 2008
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Greweling, The Culinary Institute of America (CIA)
ISBN 978-0-7645-8844-0, © 2007
The Art of the Dessert
Amernick, Litman, Taran Z
ISBN 978-0-471-44381-0, © 2007
The Cake Book
Boyle, Uher
ISBN 978-0-471-46933-9, © 2006
Cakes to Dream On: A Master Class in Decorating
Peters
ISBN 978-0-471-21462-5, © 2005
Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake
Wilson
ISBN 978-0-7645-5719-4, © 2005
Chocolate Chocolate
Yockelson, Fink
ISBN 978-0-471-42807-7, © 2005
Bread: A Baker's Book of Techniques and Recipes
Hamelman
ISBN 978-0-471-16857-7, © 2004
The Advanced Professional Pastry Chef
Friberg
ISBN 978-0-471-35926-5, © 2003
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