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indigoBooksFood and DrinkBaking and Desserts

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Baking and Desserts
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French Patisserie: Master Recipes And Techniques From The Ferrandi School Of Culinary Arts

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Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper­—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut…
Professional Cake Decorating
Hardcover

|January 24, 2012

$59.29 online

$78.95

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The comprehensive guide to amazing cake decoration—now fully updated Professional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience…
French Baker: Authentic French Cakes, Pasties, Tarts And  Breads To Make At Home

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From a master patissier comes an inspirational--and equally practical and achievable--guide to delicious, French-style baking in the home kitchen. The French Baker features 95 recipes accompanied by beautifully shot and styled images; the more complex and…
Perfection In Imperfection: A Culinary Journey Through the Senses of Chef Janice Wong

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A unique way of seeing and thinking, and an attention to detail are what shape Chef Janice Wong's inventive desserts - creations applauded by some of the world's most celebrated chefs from French chocolatier-patissier Pierre Herme to Spanish chef-restauranteurs…
Frozen Desserts
Hardcover

|August 11, 2008

$59.70 online

$94.95

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It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs. Introductory chapters include: the history and evolution of frozen…
Grand Finales: The Art of the Plated Dessert
Hardcover

|October 22, 1996

$39.47 online

$78.95

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Feast your eyes on the most exquisite and flavorful desserts created by fifty of the country's renowned pastry chefs in this groundbreaking book, Grand Finales: The Art of the Plated Dessert . Authors Tish Boyle and Timothy Moriarty formally identify the…
Cacao
Hardcover | French

|November 30, 2015

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Immersion délicieuse dans l'univers du cacao avec Pierre Marcolini, l'un de ses plus grands orfèvres. Sa signature ? Une majestueuse cabosse. Les fèves de cacao au cour de sa passion.Celui qui a été sacré champion du monde de pâtisserie en 1995 crée son propre…
Sweet Seasons: Fabulous Restaurant Desserts Made Simple
Hardcover

|October 1, 2001

$56.96 online

$64.00

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Richard Leach has inspired an entire generation of pastry chefs. He's widely imitated . . . he has single-handedly changed the way desserts look around the country in a lot of restaurants." - Alfred Portale, Gotham Bar & Grill "The first time I encountered…
Candies and Bonbons and How to Make Them
Hardcover

|November 4, 2008

$55.60 online

$55.95

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Originally published in 1913, this is a wonderfully detailed guide for the making of all types of sweets, candies, toffees, fudges, chocolates and many more. Full of detailed, easy to follow recipes, including many delicacies not often seen nowadays, this is both…
Pâtisserie
Hardcover | French

|December 7, 2015

$59.95

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Créatif et pédagogue, Christophe Felder guide ses lecteurs dans l'apprentissage de la pâtisserie. Ses leçons sont de véritables cours, photographiés pas à pas, qui détaillent les tours de main, ustensiles et techniques indispensables pour réussir ses pâtisseries…