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94 products

Showing 49 - 72 of 94 products

Showing 49 - 72 of 94 products
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Bread and My Thoughts by Ranit Shahar & Thomas Teffri-Chambellan (EN)Bread and My Thoughts by Ranit Shahar & Thomas Teffri-Chambellan (EN)
Bread and My Thoughts by Ranit Shahar & Thomas Teffri-Chambellan (EN)
$63.95 CAD
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True Bread by Joaquín Llarás (EN/ES)True Bread by Joaquín Llarás (EN/ES)
True Bread by Joaquín Llarás (EN/ES)
$64.95 CAD
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Prisma by Frank Haasnoot (EN/ES)Prisma by Frank Haasnoot (EN/ES)
Prisma by Frank Haasnoot
$133.95 CAD
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So Good Pastry Magazine #36 (EN)So Good Pastry Magazine #36 (EN)
So Good Pastry Magazine #36 (EN)
$67.95 CAD
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Ice cream cone with smoke effect and 'so cool' text on a white backgroundPineapple-shaped ice cream bar with a wooden stick on a white background
So Cool Ice Cream Magazine #3 (EN)
$56.95 CAD
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Signature Éclairs by Joakim Prat (EN)Purple eclair with gold sprinkles on a white background
Signature Éclairs by Joakim Prat
$129.95 CAD
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Flour, Water, Salt, Yeast: The Fundamentals of Artisan Bread and Pizza (EN)Flour, Water, Salt, Yeast: The Fundamentals of Artisan Bread and Pizza (EN)
Flour, Water, Salt, Yeast: The Fundamentals of Artisan Bread and Pizza (EN)
$36.95 CAD
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The Noma Guide to Fermentation (EN)The Noma Guide to Fermentation (EN)
The Noma Guide to Fermentation (EN)
$46.95 CAD
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Staff Pick
The Pie Room by Calum Franklin (EN)The Pie Room by Calum Franklin (EN)
The Pie Room by Calum Franklin (EN)
$37.95 CAD
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The Italian Bakery by the Silver Spoon Kitchen (EN)The Italian Bakery by the Silver Spoon Kitchen (EN)
The Italian Bakery by the Silver Spoon Kitchen (EN)
$54.95 CAD
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Reasoned Gourmandise by Frédéric Bau (EN)Reasoned Gourmandise by Frédéric Bau (EN)
Reasoned Gourmandise by Frédéric Bau
$119.95 CAD
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Modernist Bread The Art and Science (EN)Modernist Bread The Art and Science (EN)
Modernist Bread: The Art and Science
$769.95 CAD
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Ideas and Recipes Between Cuisine and Pastry (EN/ES)Ideas and Recipes Between Cuisine and Pastry (EN/ES)
Ideas and Recipes Between Cuisine and Pastry (EN/ES)
$43.95 CAD
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Book cover of 'The Soul of Korean Cooking' by Mingoo Kang, featuring a top-down photograph of Korean earthenware jars filled with red and brown foods, with the title 'JANG' in large white letters.Jang The Soul of Korean Cooking
Jang: The Soul of Korean Cooking
$37.95 CAD
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Red book titled 'The NEXT DESSERT' with pink text on a white backgroundTwo cylindrical pastries with a chocolate drizzle on a white background
The NEXT DESSERT: Future-Forward Korean Pastry
$99.95 CAD
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Biscuit in a round cookie cutter with 'so good' text on a white backgroundBook titled 'so good' with a close-up of a cake on the cover against a brown background
So Good Pastry Magazine #34 (EN)
$56.95 CAD
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The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment (EN)The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment (EN)
The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment (EN)
$39.95 CAD
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Hong Kong Siumaipedia 圖解香港燒賣 (CN)Hong Kong Siumaipedia 圖解香港燒賣 (CN)
Hong Kong Siumaipedia 圖解香港燒賣 (CN)
$39.95 CAD
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Gangjeonghouse's Korean Dessert (EN/KR)Gangjeonghouse's Korean Dessert (EN/KR)
Gangjeonghouse's Korean Dessert (EN/KR)
$45.95 CAD
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Radix by Paco Torreblanca (EN/ES)Radix by Paco Torreblanca (EN/ES)
Radix by Paco Torreblanca
$104.95 CAD
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Paco Torreblanca (EN/ES)Paco Torreblanca (EN/ES)
Paco Torreblanca – Pastry, Chocolate & Sugar Art
$71.95 CAD
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A hardcover book titled 'Bollería Viennoiserie' by José Rodén, published by 1+1, featuring a minimalist white cover with a small square photograph of a golden-brown pastry crust and elegant typography.A hardcover book titled 'Panadería Bakery' by José Ribérdé, featuring a minimalist white cover with a small photograph of a baked pastry and black and brown typography, shown on a clean white background.
1+1: The Two Sides of the Trade – Bakery & Viennoiserie by José Roldán
$134.95 CAD
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Book cover for So Good Magazine 35 with a natural design element and text 'so good..' on a gray backgroundSunflower plated dessert on a white plate with a dark background
So Good Pastry Magazine #35 (EN)
$56.95 CAD
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Staff Pick
Book cover of 'Six Seasons of Pasta' by Joshua McFadden with illustrations of pasta and a bowl of pasta.Bowl of pasta with beef and sweet bell pepper ragu on a wooden table, next to a recipe text.
Six Seasons of Pasta: A New Way with Everyone's Favourite Food (EN)
$49.95 CAD
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