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byChefDarel (West Coast)
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Artizan Patisserie (June 14, 2011)
This list includes:
Chocolates and Confections at Home with The Culinary Institute of America by Peter Greweling 4.8 out of 5 stars   (60)
How Baking Works: Exploring the Fundamentals of Baking Science by Paula I. Figoni 4.6 out of 5 stars   (27)
Decorations, Borders and Letters, Marzipan, Modern Desserts, Volume 4 (French Professional Pastry Series) by Roland Bilheux 4.0 out of 5 stars   (6)
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