Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter Greweling |
The Making of a Pastry Chef: Recipes and Inspiration from America's Best Pastry Chefs by Andrew MacLauchlan |
On Baking: A Textbook of Baking and Pastry Fundamentals (2nd Edition) by Sarah R. Labensky |
by Christine Ingram
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