New Generation in Pastry 21st Century
Alain Ducasse: Grand Livre de Cuisine
Bo Friberg: The Professional Pastry Chef
Editors of Phaidon Press: Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs
Eric Ripert: On the Line
Ferran Adria: A Day at elBulli
Ferran Adria: El Bulli 2003-2004
Ferran Adria: El Bulli 1998-2002
Frederic Bau: Fusion Chocolate
Frédéric Bau: Sweet Cuisine
Grant Achatz: Alinea
Heston Blumenthal: The Big Fat Duck Cookbook
Johnny Iuzzini: Dessert FourPlay
Paco Torreblanca: Paco Torreblanca
Paco Torreblanca: Paco Torreblanca Volume 2
Peter Reinhart: The Bread Baker's Apprentice
Peter Reinhart: Crust & Crumb
peter reinhart: Whole Grain Breads
The Culinary Institute of America (CIA): Frozen Desserts
Thomas Keller: Under Pressure
Wayne Gisslen: Professional Baking
Yann Duytsche: Sweet Diversions
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