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Baking & Pastry Books
Egg: A Culinary exploration of the world's most versatile ingredient
by
Michael Ruhlman
Grand Finales: The art of the Plated Dessert
by
Tish Boyle; Timothy Moriarty
Petits Fours, Chocolate, Frozen Desserts, and Sugar Work
by
Roland Bilheux; Alain Escoffier
Pies and Tarts
by
Culinary Institute of America (CIA) Staff; Kristina Petersen Migoya
Pure Artistry: Extraordinary Vegan & gluten-free cakes
by
Emily Lael Aumiller; Lauren Violo (Photographer)
Small Cakes: From Fondant fancies to Florentines
by
Roger Pizey; Sian Irvine
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Baker College of Muskegon
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