Pastry

Showing 241-252 of 261 item(s)

THE SEASONS DESSERTS book by Honeybee Cakes

Out-of-Stock

Professional Books

THE SEASONS DESSERTS - Honeybee Cakes

HONBEE

75.00€

Book written in Korean but contains QR codes for English recipes

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Macarons book by Vlad Ryasnyy Sugar Life

Macarons book by Vlad Ryasnyy Sugar Life 2

Pastry

Macarons by Sugar Life - Vlad Ryasnyy

Otros

MAC-VLAD

63.90€

Macarons by Sugar Life is an interactive pastry monothematic book dedicated to the world-famous dessert, macarons.

Leçons de Pâtisserie book by Christophe Roussel

Leçons de Pâtisserie book by Christophe Roussel 2

Pastry

Leçons de Pâtisserie - Christophe Roussel

Otros

LEÇ

39.00€

25 ans de pâtisserie en 50 recettes!

Livre Le Grand livre de la Pâtisserie. La bible indispensable pour pâtisser au quotidien.

Pastry

Le Grand livre de la Pâtisserie

Otros

GLP

24.90€

Le grand livre de la pâtisserie: La bible indispensable pour pâtisser au quotidien.

Kitchen Maths Decoded book by Amit Vohra

Out-of-Stock

Pastry

Kitchen Maths Decoded - Amit Vohra

MATHS/F3

54.90€

Provides a comprehensive exploration of the commercial aspects of professional food production setups.

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Book La Ciencia de la Pastelería by Dario Bressanini

Out-of-Stock

Pastry

La Ciencia de la Pastelería - Dario Bressanini

CIENCIAPAST/A2

22.00€

The author is a researcher and chemistry professor who unveils the scientific foundations of pastry making.

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Out-of-Stock

Pastry

CoKorico - Stéphane Klein

COKORICO

98.00€

Discover the secrets of working with artistic sugar with Stéphane Klein in his latest book CoKorico.

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Book La Grande Piccola Pasticceria by Alessandro Dalmaso

Pastry

La Grande Piccola Pasticceria - Alessandro Dalmaso

Otros

PICCOLA

65.00€

What is more exciting than Alessandro Dalmasso is his "giving life" to the mignon pastry, from the choice of ingredients, equipment and techniques, to the tasting, giving the value of precious bijoux to it.

Book La Frittura in Pasticceria by Franco Antoniazzi, Massimo Carnio

Book La Frittura in Pasticceria by Franco Antoniazzi, Massimo Carnio 2

Pastry

La Frittura in Pasticceria - Franco Antoniazzi, Massimo Carnio

Otros

FRITURA

50.00€

Immerse a carefully and diligently prepared product into previously heated fat until the desired golden brown. This is the essence of frying.

Book Omnia Fermenta. Tecnologia Degli Impasti A Lievito Madre by Giambattista Montanari

Bakery & Viennoiseries Books

Omnia Fermenta. Tecnologia Degli Impasti A Lievito Madre - Giambattista Montanari

Otros

OMNIA

80.00€

Omnia Fermenta. Tecnologia Degli Impasti A Lievito Madre is the fruit of Giambattista Montanari's deep and incessant research into the world of small and large leavened items.

Livre Le Riz au lait, c'est mon dessert préféré! de Philippe Toinard , Guillaume Czerw

Bakery & Viennoiseries Books

Le Riz au lait, c'est mon dessert préféré!

Otros

RIZ

24.95€

Rice pudding reinvented by 50 great names from the culinary world: creative, accessible, and delightfully creamy recipes.

Nordic Winter Cookbook by Viola Minerva Virtamo

Nordic Winter Cookbook by Viola Minerva Virtamo 2

Out-of-Stock

Books for Foodies

Nordic Winter Cookbook - Viola Minerva Virtamo

NORDICOOK

35.00€

The long Nordic winter season is punctuated by delicious culinary feasts – Christmas shining as the brightest star. Any excuse to get creative in the kitchen and gather our nearest and dearest around the table brings light in the middle of the dark. An alluring, shimmering elegance points the way to a winter wonderland.

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Product added to wishlist

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Offbeat - Andrey Dubovik

so good.. no. 35

Dulcypas

Arte Heladero

Saber y Sabor

Dulcypas

Arte Heladero

Saber y Sabor

Pastry

THE SEASONS DESSERTS - Honeybee Cakes

Macarons by Sugar Life - Vlad Ryasnyy

Leçons de Pâtisserie - Christophe Roussel

Le Grand livre de la Pâtisserie

Kitchen Maths Decoded - Amit Vohra

La Ciencia de la Pastelería - Dario Bressanini

CoKorico - Stéphane Klein

La Grande Piccola Pasticceria - Alessandro Dalmaso

La Frittura in Pasticceria - Franco Antoniazzi, Massimo Carnio

Omnia Fermenta. Tecnologia Degli Impasti A Lievito Madre - Giambattista Montanari

Le Riz au lait, c'est mon dessert préféré!

Nordic Winter Cookbook - Viola Minerva Virtamo