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1 Bouchon Bakery (Hardback)

by Thomas Keller, Sebastien Rouxel

Format: Hardback 400 pages
Published: 23/10/2012

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2 Patisserie: A Masterclass in Classic and Contemporary Patisserie (Hardback)

by William Curley, Jose Lasheras, Suzue Curley, Pierre Herme

Format: Hardback 344 pages
Published: 22/05/2014

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£32.00

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3 Patisserie: Mastering the Fundamentals of French Pastry (Hardback)

by Christopher Felder

Format: Hardback 800 pages
Published: 26/02/2013

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4 The New Patissiers (Hardback)

by Olivier Dupon

Format: Hardback 288 pages
Published: 07/10/2013

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5 The Fundamental Techniques of Classic Bread Baking (Hardback)

by Matthew Septimus

Format: Hardback 352 pages
Published: 01/11/2011

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6 Larousse: on Pastry (Hardback)

by Editions Larousse

Format: Hardback 448 pages
Published: 12/10/2012

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7 The Art of Royal Icing: A Unique Guide to Cake Decoration by a World-class Tutor (Hardback)

by Eddie Spence, Jenny Stewart

Format: Hardback 320 pages
Published: 12/03/2010

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9 R-Fvg: Recipes Friuli Venezia Giulia (Hardback)

by Dressi Sergio, Gianni Salvaterra, Luigi Veronelli

Format: Hardback 146 pages
Published: 31/03/2009

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