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Contemporary bakery design exploring interiors, craft, community, and global bread culture through photos.
Seven-volume culinary reference covering 770+ recipes, core techniques, pastry, meats, sauces, and more.
Tuscan cooking across 50+ recipes, with regional dishes, ingredients, wines, producers, and local culture.
Sicilian cooking across 50+ recipes, with regional dishes, ingredients, wines, landscapes, and food culture.
Italian breadmaking through regional loaves, flours, leavening, techniques, and baker-tested guidance.
Classic culinary technique across 600+ methods and 160 recipes, illustrated with step-by-step photography.
Noma flavour-building through 150+ recipes for sauces, broths, preserves, oils, salts, and condiments.
Korean cooking through gochujang, doenjang, and ganjang, with 60+ recipes built around fermented flavour.
Comprehensive Korean cooking with 350 recipes spanning pantry staples, rice, noodles, meats, and desserts.
Professional bakery and viennoiserie covering breads, lamination, fermentation, shaping, and production.
Approachable savoury cooking across 30 recipes, with creative presentation and optional mould applications.
Artistic haute pâtisserie exploring sculptural design, creative legacy, advanced technique, and memory.
Ice cream through nostalgia and play, exploring flavour, texture, format, storytelling, and presentation.
Haute pâtisserie through gastrophysics, multisensory design, flavour perception, emotion, and research.
Future-forward Korean pastry exploring sustainability, lower sugar, plant-based options, and efficiency.
Seasonal pasta cooking covering fresh and dried doughs, sauces, vegetables, techniques, and peak produce.
Modern haute pâtisserie exploring advanced techniques, global chefs, and next-generation viennoiserie design.
Contemporary bonbon design across 12 techniques and 26 collections, with colour, moulding, and bold finishes.
Technical éclair manual covering choux science, flavour balance, fillings, glazes, and contemporary creations.
Modern viennoiserie covering croissant, brioche, puff pastry, lamination, fermentation, and creative shaping
Professional pastry reference with nearly 1,700 recipes spanning modern techniques and formulations.
Advanced ice cream and sorbet exploring formulation, plant-based innovation, flavour development, and science.
Modern bread science made practical, covering fermentation, techniques, recipes, and home-baking methods.
A thoughtful sourdough journey blending bread craft, fermentation, technique, philosophy, and baker insight.