French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts
Parsons Bread Book: A Celebration of the Art of Baking Bread and the Great Bakers of New York City by Students at Parsons School of Design Who Made This Book
THE JOY OF MUFFINS: THE INTERNATIONAL MUFFIN COOK BOOK by Farrow, Genevieve ( Author ) on Jul-01-1989[ Paperback ]
The Fundamental Techniques of Classic Pastry Arts: Culinary-school-level reference for classic pastries, from pâte à choux to croissants.
![THE JOY OF MUFFINS: THE INTERNATIONAL MUFFIN COOK BOOK by Farrow, Genevieve ( Author ) on Jul-01-1989[ Paperback ]](https://images.buynet.work/thumb.php?i=349812916&s=240)
