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by Pierre HerméNot on Booklabria yet
A book by Pierre Hermé, first published in 2012. Open Library records 1 edition, in English; it is from Stewart, Tabori and Chang, 2012, 288 pages.
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Grand livre de cuisine
Alain Ducasse, Frédéric Robert, Frederic Robert
Patisserie made simple
Edd Kimber
The professional pastry chef
Bo Friberg
Patisserie: Mastering the Fundamentals of French Pastry
Christophe Felder
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
Baking and Pastry
Culinary Institute of America.
Sweet invention
Michael Krondl
Tartine
Elisabeth M. Prueitt, Chad Robertson, France Ruffenach
Bravetart
Stella Parks
Book data and covers from Open Library (openlibrary.org).
Editions and their details come from Open Library, as its contributors recorded them. Publisher names are shown as recorded. See this book on Open Library(opens Open Library)
