Chefs & Restaurants
Browse our Chefs & Restaurants collection. New Arrival.
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(Chinese - San Francisco) Barbara Tropp. China Moon Cookbook -
Buvette: The Pleasure of Good Food (Jody Williams) -
Macaron (Pierre Hermé) -
(Professional) Magnus Nilsson. Faviken. -
Felicidad (Carme Ruscalleda) -
El Árbol del Pan (Flavio Morganti) -
(California - Carmel) Fuad Bahou. A Different Flavor from Chutneys Kitchen. -
All the Stuff We Cooked: 49 Recipes by Frederik Bille Brahe (Frederik Bille Brahe, Apartamento) *Signed* -
Cooking Up History: Chefs of the Past (Emma Kay) -
Core (Clare Smyth) *Signed* -
Herbs, flowers, sprouts & micro-vegetables (Stefano Masanti, Stefano Ciabarri) -
(French) Loubet, Bruno. Cuisine Courante. -
(Chinese) Tropp, Barbara. The Modern Art of Chinese Cooking. *Signed* -
Dal mare: Pesci, alghe, molluschi e quinto quarto (Matteo Vigotti) -
Infiniment Pâtisserie: Au fil de la journée (Pierre Hermé) -
Eclair by Garuharu (Yoon Eun Young) -
Dessert Decoration by Garuharu (Yoon Eun Young) -
Najat (Najat Kaanache, Elisabet Bruna Güell) -
Lanka Food: Serendipity & Spice (O Tama Carey) -
Torte e semifreddi (Luigi Biasetto) -
La confetteria moderna e i nuovi dessert al piatto (Fabrizio Galla) -
Bachour in Color (Antonio Bachour) -
Bread Is Gold (Massimo Bottura & Friends) *Signed* -
Ma promesse: Récit d'un pâtissier d'exception (Angelo Musa)
