Light Paperback (1 lb or less)

Gentleman's Quarterly October 2021

GQ Magazine

Bo Friberg

Oversized Hardcover (4 to 6 lbs)

Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and--like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition (Wiley: 0-471-35925-4)--contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. Topics covered in depth include decorated cakes, modernist desserts, wedding cakes and holiday favorites, sugar work, marzipan figures, and chocolate decorations. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life. Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work.

The Advanced Professional Pastry Chef

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Culinary Institute of America  Staff

Excellent condition but there is damage on the back cover. It is covered nicely with clear tape though. 

Mastering the Art and Craft

Presents a guide to baking and pastry techniques, formulas, and presentation, covering ingredients, equipment, and food safety, and providing detailed recipes for breads, cookies, cakes, custards, icings, frozen desserts, pies, chocolates, wedding and specialty cakes, and decor.

Baking and Pastry

4dc93388-416b-4bb9-8214-2857e39f3fb5-1

Hi Soo Shin Hepinstall

Sonya Hepinstall

Hardcover (1 to 2 lbs)

A Cookbook

Growing up in a Korean Kitchen

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Tracy Griffith

Sushi American Style

65230ca2-33fd-47ca-b469-6d0627de6a1a-0

Kimiko Barber

Hiroki Takemura

Ian O'Leary

Light Hardcover (1 lb or less)

This beautifully illustrated guide will enable readers to master and appreciate the art of sushi. The quintessential book for any sushi lover, Sushi: Taste and Technique shows you all you need to know about this exceptionally delicious and healthy cuisine, how to locate the freshest ingredients, how to use the right equipment, and how to master the etiquette of eating sushi correctly. From makizushi to hand rolls to vegetarian versions, this book teaches you how to create any kind of sushi.

Sushi - Taste and Technique

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Álex García

Immensely appealing and alluringly spicy, Cuban food has exploded in popularity. Recently, many Nuevo Latino chefs have chosen to interpret it in various “fusion” dishes, but the real home cooking of Cuba is delicious and rewarding on its own. Discover in a new cookbook which not only explores the riches of the cuisine but also reveals the unique beauty of Cuba itself. Influenced by the diversity of cultures that have settled on this Caribbean island over the centuries, including Spanish, French, African, Arabic, Chinese, and Portuguese, true Cuban cooking is exciting and varied. From such festive finger foods as croquetas, pastelitos, and bocaditos to traditional entrees like arroz con pollo, picadillo, and bistec emanizado, there's a wealth of savory dishes to explore. Learn how to create the traditional medianoche, or Cuban sandwich, brew a cup of bracing café cubano, and make the sumptuous dessert known as dulce de leche. In addition to the treasury of 100 traditional recipes, compiled by an accomplished Cuban-born chef, In A Cuban Kitchen provides a fascinating look at sugar cultivation, rum production, and other native resources essential to Cuban cuisine.

In a Cuban Kitchen

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Edward J. Safdie

Judy Knipe

Lilo Raymond

Book is in perfect condition but the jacket shows signs of wear. 

Heavy Hardcover (2 to 4 lbs)

Menus and Recipes from the Sonoma Mission Inn

Spa Food

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Rolling Stone Magazine Staff

A tribute to the leader of the band Nirvana features more than fifty intimate photographs and draws on several interviews with the artist before his April 1994 suicide

Cobain

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Océano Staff

Geography

Enciclopedia de El Salvador

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Roy Sonboleh

Roy Sonboleh

@roso

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Magazine

GQ Magazine

Bo Friberg

The Advanced Professional Pastry Chef

Culinary Institute of America Staff

Baking and Pastry

Hi Soo Shin Hepinstall; Sonya Hepinstall

Growing up in a Korean Kitchen

Tracy Griffith

Sushi American Style

Kimiko Barber; Hiroki Takemura; Ian O'Leary

Sushi - Taste and Technique

Álex García

In a Cuban Kitchen

Edward J. Safdie; Judy Knipe; Lilo Raymond

Spa Food

Rolling Stone Magazine Staff

Cobain

Océano Staff

Enciclopedia de El Salvador

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Magazine

GQ Magazine

Bo Friberg

The Advanced Professional Pastry Chef

Culinary Institute of America Staff

Baking and Pastry

Hi Soo Shin Hepinstall; Sonya Hepinstall

Growing up in a Korean Kitchen

Tracy Griffith

Sushi American Style

Kimiko Barber; Hiroki Takemura; Ian O'Leary

Sushi - Taste and Technique

Álex García

In a Cuban Kitchen

Edward J. Safdie; Judy Knipe; Lilo Raymond

Spa Food

Rolling Stone Magazine Staff

Cobain

Océano Staff

Enciclopedia de El Salvador

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