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Cuisine - Page 5

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The Pastry Chef Handbook - Pierre Paul Zeiher & Jean Micel Truchelut
Editions BPI
The Pastry Chef Handbook - Pierre Paul Zeiher & Jean Micel Truchelut
95 €
Plenty - Yotam Ottolenghi
Ebury Press
Plenty - Yotam Ottolenghi
43 €
The Spice Companion - Lior Lev Sercarz
Clarkson Potter
The Spice Companion - Lior Lev Sercarz
57 €
The Third Plate - Dan Barber
Abacus
The Third Plate - Dan Barber
22 €
The Essentials of Classic Italian Cooking - Marcella Hazan
Boxtree
The Essentials of Classic Italian Cooking - Marcella Hazan
44 €
Koji Alchemy - Rich Shih, Jeremy Umansky
Chelsea Green
Koji Alchemy - Rich Shih, Jeremy Umansky
40 €
The Whole Fish Cookbook - Josh Niland
Hardie Grant
The Whole Fish Cookbook - Josh Niland
47 €
Richard Hart Bread
Hardie Grant
Richard Hart Bread
40 €
Chili + Umami - Jonas Cramby (Eng)
Quadrille
Chili + Umami - Jonas Cramby (Eng)
28 €
Essentially Basque - Ryan Bartlow, Laurie Woolever
Abrams
Essentially Basque - Ryan Bartlow, Laurie Woolever
44 €
Baking and Pastry: Mastering the Art and Craft - Culinary Institute of America
Wiley
Baking and Pastry: Mastering the Art and Craft - Culinary Institute of America
142 €
Mastering the Art of French Cooking vol 1 & 2 - Julia Child
Penguin Books
Mastering the Art of French Cooking vol 1 & 2 - Julia Child
85 €
Larousse Patisserie and Baking - Larousse
Hamlyn
Larousse Patisserie and Baking - Larousse
71 €
The Complete Nose to Tail - Fergus Henderson
Bloomsbury
The Complete Nose to Tail - Fergus Henderson
76 €
Room for Dessert - Will Goldfarb
Phaidon
Room for Dessert - Will Goldfarb
57 €
The Elements of Baking - Katarina Cermelj
Hodder & Stoughton
The Elements of Baking - Katarina Cermelj
44 €
Liquid Intelligence - Dave Arnold
W. W. Norton
Liquid Intelligence - Dave Arnold
57 €
The Book of Cocktail Ratios - Michael Ruhlman
Scribner
The Book of Cocktail Ratios - Michael Ruhlman
28 €
The Complete Book of French Cooking - Vincent Boué, Hubert Delorme
Flammarion
The Complete Book of French Cooking - Vincent Boué, Hubert Delorme
53 €
Garde Manger, 4th ed - Culinary Institute of America
Wiley
Garde Manger, 4th ed - Culinary Institute of America
123 €
Advanced Bread and Pastry - Michel Suas
Cengage Learning
Advanced Bread and Pastry - Michel Suas
123 €
New Larousse Gastronomique - Larousse
Hamlyn
New Larousse Gastronomique - Larousse
114 €
Reinventing Food, Ferran Adria - Coleman Andrews
Phaidon
Reinventing Food, Ferran Adria - Coleman Andrews
24 €
Etxebarri - Jon Sarabia
Grub Street
Etxebarri - Jon Sarabia
44 €
Pierre Hermé´s Vegan Pastry - Pierre Hermé
Grub Street
Pierre Hermé´s Vegan Pastry - Pierre Hermé
44 €
The Green Barbecue Cookbook - Martin Nordin
Hardie Grant
The Green Barbecue Cookbook - Martin Nordin
30 €
The Essential New York Times Cookbook - Amanda Hesser
W. W. Norton
The Essential New York Times Cookbook - Amanda Hesser
66 €
Core - Clare Smyth
Phaidon
Core - Clare Smyth
47 €
In search of perfection - Heston Blumenthal
Bloomsbury
In search of perfection - Heston Blumenthal
59 €
Larousse French Cooking
Hamlyn
Larousse French Cooking
47 €
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