Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
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Files by Ramon Morato (EN/ES)
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Signature Viennoiseries Pastries by Johan Martin (EN/FR)
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So Good Recipes #3 (EN)
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The Secrets of Ice Cream (EN/ES)
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So Good Magazine #25 (EN)
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So Good Recipes #2 (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
So Good Magazine #27 (EN)
Bachour Buffets by Antonio Bachour (EN/ES)
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30 Indispensable Ice Cream (EN/ES)
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So Good Magazine #24 (EN)
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So Good Magazine #23 (EN)
Kado: New Art of Wagashi by Junichi Mitsubori (EN/JP)
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All About Croissant (EN)
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So Good Magazine #28 (EN)
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So Good Magazine #26 (EN)
Sweet Devotion: A Contemporary Approach to Artisanal Viennoiserie by Daniel Alvarez (EN/ES)
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The Pastry Alphabet by Cacao Barry (EN)
Cake Design Recipe: Congmom's Cake Diary (EN)
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Eclair by Garuharu (EN/KR)
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So Good Magazine #29 (EN)
So Good Magazine #22 (EN)
Opera Patisserie by Cedric Grolet (EN)
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Tarte by Garuharu (EN/KR)
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Mas: Artisan Toppings and Marble Decoration for the Ice Cream (EN/ES)
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Collection: Entremets & Petits Gateaux by Jean-Michel Perruchon (EN/FR)
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The Vegan Pastry Bible by Toni Rodriguez (EN)
Oh Là Là by Yohan Ferrant (EN/ES)
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All About Baguette (EN)
monk: Light and Shadow on the Philosopher's Path (EN)
Modernist Cuisine at Home (EN)
Flowers by Cedric Grolet (EN)
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Prisma by Frank Haasnoot (EN/ES)
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Evolution, Techniques and Ingredients for Modern Pastry (EN/ES)
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So Good Magazine #20 (EN)
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So Good Magazine #19 (EN)
So Good Magazine #30 (EN)
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Fruit: The Art of Pastry by Cedric Grolet (EN)
Reasoned Gourmandise by Frédéric Bau (EN)
Ideas and Recipes Between Cuisine and Pastry (EN/ES)
So Good Magazine #21 (EN)
Radix by Paco Torreblanca (EN/ES)
Entremets Petits Gateaux Fusion by Jean-Michel Perruchon (EN/FR)
