Pastry

Bau, Frederic, Clay McLachlan, and Pierre Herme. Cooking with chocolate : essential recipes and techniques. Paris: Flammarion, 2011. Print.

Bernbaum, Rose L., Maria Guarnaschelli, and Vincent Lee. The cake bible. New York: W. Morrow, 1988. Print.

Bilheux and Alain Escoffier. The Professional French Pastry Series. Volumes 1-4. New York: Van Nostrand Reinhold, 1996. Print.

Boyle, Tish and Timothy Moriarty. Grand Finales: A Modernist View of Plated Desserts. New York: Van Nostrand Reinhold, 1998. Print.

–. Grand Finales: A Neoclassic View of Plated Desserts. New York: Van Nostrand Reinhold, 1998. Print.

–. Grand Finales: The Art of the Plated Dessert. New York: Van Nostrand Reinhold, 1998. Print.

Brunstein, Pascal. Plaisir de Petits Fours. Paris: Passion Gourmande, 1995. Print.

Choate, Judith. The Fundamental Techniques of Classic Pastry Arts. New York: Stewart, Tabori, & Chang, 2009. Print.

Corriher, Shirley. Cookwise. New York: William Morrow Publishing, 1997. Print.

Ducasse, Alain. Grand Livre de Cuisine: Alain Ducasse’s Desserts and Pastries. New York: Stewart, Tabori & Chang, 2006.

Felder, Christophe. Patisserie : Mastering the Fundamentals of French Pastry. Rizzoli International Publications, Incorporated, 2013. Print.

Figoni, Paula. How Baking Works. New York: John Wiley, 2003. Print.

Friberg, Bo. The Professional Pastry Chef. New York: Van Nostrand Reinhold, 2002. Print.

–. The Advanced Professional Pastry Chef. New York: Van Nostrand Reinhold, 2003. Print.

Garrett, Toba. Professional Cake Decorating. New York: Wiley, 2006. Print.

Gisslen, Wayne. Professional Baking. 5th ed. New York: Wiley Publishing, 2008. Print.

Greweling, Peter P. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. New York: Wiley, 2007. Print.

Hermé, Pierre, Laurent Fau, and Coco Jobard. Pierre Hermé Pastries. New York: Stewart, Tabori & Chang, 2011. Print.

Keller, Thomas, Sebastien Rouxel, and Susie Heller. Bouchon Bakery. New York: Artisan, 2012. Print.

Notter, Ewald. The art of chocolatier : from classic confections to sensational showpieces. Hoboken, N.J: John Wiley & Sons, 2011. Print.

Notter, Edward and Susan. Das ist Zucker. Zurich: Cadisverlag, 1994. Print.

Roosmalen, Joost . Pastry in Europe: 2011. Shilde, Belgium: Culibooks, 2010. Print.

Spence, Eddie. The art of royal icing. Farnham, Surrey: B. Dutton Publishing, 2010. Print.

Suas, Michel. Advanced Bread and Pastry: A Professional Approach. New York: Delmar, 2008. Print.

Turner, Mich, and Malou Burger. The art of the cake : the ultimate step-by-step guide to baking and decorating perfection. New York, NY: Universe Pub., 2011. Print.

Walter, Carole. Great cookies : secrets to sensational sweets. New York: Clarkson Potter, 2003. Print.

Wybauw, Jean-Pierre. Chocolate Decorations. Uirgeverij Lannoo: Tielt, 2007. Print.

–. Fine Chocolates: Great Experience. Uirgeverij Lannoo: Tielt, 2004. Print.

–. Fine Chocolates 2: Great Ganache Experience. Uirgeverij Lannoo: Tielt, 2008. Print.

Magazines

So Good: The Magazine of Hâute Pâtisserie. Barcelona: Grupo Vilbo, 2009. Print.

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