Plating for Gold : A Decade of Dessert Recipes from the World and National Pastry Team Championships
Tish Boyle
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Advanced Art of Baking and Pastry
R. Andrew Chlebana
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Of Sugar and Snow : A History of Ice Cream Making
Geraldine M. Quinzio
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All About Dinner : Simple Meals, Expert Advice
Molly Stevens
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Searing Inspiration : Fast, Adaptable Entrees and Fresh Pan Sauces
Susan Volland
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My Bread : The Revolutionary No-Work, No-Knead Method
Jim Lahey
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Pate, Confit, Rillette : Recipes from the Craft of Charcuterie
Brian Polcyn
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Maggie Austin Cake : Artistry and Technique
Maggie Austin
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How to Bake Everything : Simple Recipes for the Best Baking: A Baking Recipe Cookbook
Mark Bittman
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Good Bread Is Back : A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It
Kaplan Steven Laurence Kaplan
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River Cottage A to Z : Our Favourite Ingredients, & How to Cook Them
Hugh Fearnley-Whittingstall
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Tortillas : A Cultural History
Paula E. Morton
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The New Great American Writers Cookbook
Dean Faulkner Wells
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The Pacific Northwest Seafood Cookbook : Salmon, Crab, Oysters, and More
Naomi Tomky
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