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BakingDesserts
by Culinary Institute of America.Not on Booklabria yet
A book by Culinary Institute of America., first published in 2004. Open Library records 1 edition, in English; it is from Wiley, 2004, 880 pages.
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The Professional Chef's Techniques of Healthy Cooking
2000
Baking at home with the Culinary Institute of America
Cooking secrets of the CIA
1995
On baking
Sarah R. Labensky, Klaus G. Tenbergen, Eddy Van Damme
Baking Illustrated
Editors of Cook's Illustrated Magazine
Bake from scratch
Brian Hart Hoffman
Tartine
Elisabeth M. Prueitt, Chad Robertson, France Ruffenach
Bravetart
Stella Parks
Sweet
Yotam Ottolenghi, Helen Goh
Grand livre de cuisine
Alain Ducasse, Frédéric Robert, Frederic Robert
Patisserie made simple
Edd Kimber
Entenmann's big book of baking
Kathleen Robbins
The Bakers' Manual
Joseph Amendola
The pastry chef's companion
Glenn Rinsky, Laura Halpin Rinsky
The professional pastry chef
Bo Friberg
Book data and covers from Open Library (openlibrary.org).
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