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Home > Cake and Pastry Books & DVD's > Chocolate & Advanced Technique Books

Chocolate & Advanced Technique Books



This section is devoted to work for the Chocolatier, the Pastry Chef and the advanced Cake Designer.

The Professional Pastry Chef by Bo Friberg
The Professional Pastry Chef by Bo Friberg
The Advanced Pastry Chef by Bo Friberg
The Advanced Pastry Chef by Bo Friberg
Chocolates and Confections Formula, Theory, and Technique for the Artisan Confectioner
Fine Chocolates by Jean-Pierre Wybauw
Fine Chocolates by Jean-Pierre Wybauw
Chocolate Decorations by Jean-Pierre Wybauw
Chocolate Decorations by Jean-Pierre Wybauw
Making Artisan Chocolates
Making Artisan Chocolates
La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier Robert Linxe
La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier Robert Linxe
Professional Baking (Hardcover)
Creams, Confections, and Finished Desserts (French Professional Pastry Series) (Hardcover)
French Professional Pastry Series : Decorations, Borders and Letters, Marzipan, Modern Desserts (Hardcover)
Doughs, Batters, and Meringues (French Professional Pastry Series) (Hardcover)
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