Bakery & Viennoiseries Books

Showing 49-60 of 76 item(s)

Signature Viennoiseries by Johan Martin

Signature Viennoiseries by Johan Martin 2

Out-of-Stock

Bakery & Viennoiseries Books

Signature Viennoiseries - Johan Martin

Signature Viennoiseries book by Johan Martin includes 50 signature recipes, going from classic butter croissants to pain au chocolat, vegan brioches, or the vanilla-chocolate crown.

View

Le Petit Manuel Du Flan by Mélanie Dupuis

Out-of-Stock

Pastry

Le Petit Manuel Du Flan - Mélanie Dupuis

Basic recipes for making plain, flavored or filled flans.

View

Le Petit Manuel Du Pain by Mélanie Dupuis

Bakery & Viennoiseries Books

Le Petit Manuel Du Pain - Rodolphe Landemaine

Basic recipes for making plain, flavored or filled flans.

Le Petit Manuel De La Brioche by Mélanie Dupuis

Bakery & Viennoiseries Books

Le Petit Manuel De La Brioche - Mélanie Dupuis

Make soft buns like a baker!

Le Petit Manuel De La Viennoiserie by Mélanie Dupuis

Bakery & Viennoiseries Books

Le Petit Manuel De La Viennoiserie - Mélanie Dupuis

Discover 40 viennoiserie recipes!

Le Petit Manuel Du Chou de Mélanie Dupuis

Pastry

Le Petit Manuel Du Chou - Mélanie Dupuis

40 choux-based recipes

Book Knead to Know… More: Your Microbakery Handbook by Chris Young

Bakery & Viennoiseries Books

Knead to Know… More: Your Microbakery Handbook - Chris Young

At around double the length of the original book, this new edition is even more packed with information and advice for start-up bakery entrepreneurs on business planning, equipment, surplus reduction, marketing and more. It goes on to help guide bakers expanding their businesses, including moving to larger premises, taking on staff members and wellbeing.

Bakery book by Sylvain Vernay.

Bakery book by Sylvain Vernay. 2

Bakery & Viennoiseries Books

Amasando con Sylvain Vernay. Panadería y repostería en casa

How to make sourdough bread at home? Sylvain Vernay explains it to you through 50 recipes.

Le Cordon Bleu Bakery School book: 80 step-by-step recipes explained by the chefs of the famous French culinary school

Le Cordon Bleu Bakery School book: 80 step-by-step recipes explained by the chefs of the famous French culinary school 2

Out-of-Stock

Bakery & Viennoiseries Books

Le Cordon Bleu Bakery School

CORDONBLEU/ CB-PAN

Learn to bake your own bread with the acclaimed Le Cordon Bleu school

View

Book Tradition in evolution. The art and science in pastry by Leonardo Di Carlo

Book Tradition in evolution. The art and science in pastry by Leonardo Di Carlo 2

Pastry

Tradition in evolution - Leonardo Di Carlo

The art and science in pastry by Leonardo Di Carlo

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

Livre Le Riz au lait, c'est mon dessert préféré! de Philippe Toinard , Guillaume Czerw 2

Bakery & Viennoiseries Books

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

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

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

Out-of-Stock

Bakery & Viennoiseries Books

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

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.

View

1
…
4
5
6
7

Product added to wishlist

Product added to compare.