Title	Friberg Bo - The Professional Pastry Chef. Fundamentals of Baking and Pastry - 2002.pdf
Category	Books
Size	15.20MB

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Friberg Bo - The Professional Pastry Chef. Fundamentals of Baking and Pastry - 2002.pdf	15.20MB

Labensky S. R., Hause A. M., Martel P. A. - On Cooking. A Textbook of Culinary Fundamentals, 5th Edition - 2014.pdf	157.18MB
Institut Paul Bocuse Gastronomique. The definitive step-by-step guide to culinary excellence - 2016.pdf	449.73MB
Karen Sullivan - Step-by-Step Cake Decorating - 2013.pdf	39.09MB
Gisslen W. - Professional Baking. 6th Edition - 2013.pdf	62.56MB
Hamelman J. - Bread. A Baker's Book of Techniques and Recipes. 2nd Edition - 2013.pdf	34.36MB
Gisslen W. - Professional Baking, 7th Edition - 2016.pdf	36.13MB
The Culinary Institute of America (CIA) - Baking and Pastry. Mastering the Art and Craft, Third Edition - 2015.pdf	61.20MB
Novoe o deserte.djvu	13.82MB
Academia Barilla - Bread. Delicious Recipes for Italian Favorites - 2013.pdf	5.42MB
Labensky S. R., Martel P. A., Van Damme E. - On Baking. A Textbook of Baking and Pastry Fundamentals - 2015.pdf	84.13MB

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