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Baking for Special Diets

Richard J. Coppedge Jr., The Culinary Institute of America (CIA)

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The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

Ewald Notter, Joe Brooks, Lucy Schaeffer
Hardcover
Jan 2011
€250.25

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The Modern Cafe

Francisco J. Migoya, The Culinary Institute of America (CIA)

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The Elements of Dessert

Francisco J. Migoya, The Culinary Institute of America (CIA)
Hardcover
Nov 2012
€250.25

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The Art of the Confectioner: Sugarwork and Pastillage

Ewald Notter, Joe Brooks, Lucy Schaeffer
Hardcover
Apr 2012
€250.25

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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

Peter P. Greweling, The Culinary Institute of America (CIA)

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Professional Cake Decorating, 2nd Edition

Toba M. Garrett
Hardcover
Jan 2012
€250.25
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