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Author: Reinhart, Peter. Mastering the Art of Extraordinary Bread
The Cook’s Book – Patisserie Showpieces
So Good – The Magazine of Haute Patisserie Issue 22
D.O.M.: Rediscovering Brazilian Ingredients by Alex Atala
Plenty More by Yotam Ottolenghi
ICE CREAMS, SORBETS AND GELATI: The Definitive Guide
Mugaritz – A Natural Science Of Cooking by Andoni Luis Aduriz
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