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Marco Pierre White in Hell's Kitchen: Over 100 Wickedly Tempting Recipes (Marco Pierre White)
24.95 USD
Akelare: New Basque Cuisine (Pedro Subijana)
49.95 USD
Felicidad (Carme Ruscalleda)
125.00 USD
Escribà: El Arte de Convertir la Pastelería en Ilusión (Christian Escribà)
125.00 USD
Deja Sitio Para el Postre (Paco Torreblanca)
49.95 USD
Najat (Najat Kaanache, Elisabet Bruna Güell)
85.00 USD
Dal mare: Pesci, alghe, molluschi e quinto quarto (Matteo Vigotti)
25.00 USD
Come gestire i salumi in sicurezza (Agostino Macrì, Gianluigi Valsecchi)
30.00 USD
Genialmente freddo: Semifreddi, mousse, gelati, sorbetti, bavaresi e tutto il mondo sottozero (Leonardo Di Carlo)
285.00 USD
Evoluzione in Rivoluzione: Revolution in Pastry (Leonardo Di Carlo)
300.00 USD
Manuale di Pasticceria Professionale (Marco Nebbiai)
38.00 USD
Torte e semifreddi (Luigi Biasetto)
150.00 USD
Il metodo Biasetto: Filosofia, strategia, tattica: dal laboratorio alla ricetta (Luigi Biasetto)
160.00 USD
Piccola Pasticceria Salata (Luca Montersino)
24.95 USD
Bachour in Color (Antonio Bachour)
120.00 USD
Monoporzioni Lievitate: La Pasticceria Circolare (Stefano Laghi, Alessandro Bertuzzi)
136.00 USD
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