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All books
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- Ad Hoc at Home (16)
- Recipes from Ad Hoc
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By Thomas Keller -
Finished 
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- Bon Appetit Desserts (4)
- The Cookbook for All Things Sweet and Wonderful
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By Barbara Fairchild -
Finished
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- The River Cottage Meat Book (21)
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By Hugh Fearnley-Whittingstall -
Finished
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- Le Cordon Bleu Chocolate Bible (2)
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Finished
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- Chocolates and Confections (10)
- Formula, Theory, and Technique for the Artisan Confectioner
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By The Culinary Institute of America (CIA), Peter P. Greweling -
Finished
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- Baking and Pastry (3)
- Mastering the Art and Craft
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By LASTThe Culinary Institute of America -
Finished
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- The Professional Pastry Chef (11)
- Fundamentals of Baking and Pastry, 4th Edition
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By Bo Friberg -
Finished
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- Heston Blumenthal at Home (17)
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By Heston Blumenthal -
Finished
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- The Art of the Chocolatier (2)
- From Classic Confections to Sensational Showpieces
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By Ewald Notter -
Finished
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- Petits Fours (5)
- A Fine Selection of Sweet Treats
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Finished
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- The Roux Brothers on Patisserie (8)
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By Michel Roux, Albert Roux -
Finished
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- Pastry Savoury & Sweet (10)
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By Michel Roux -
Finished
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- Bouchon (17)
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By Deborah (EDT), Michael/ Jones, Susie/ Ruhlman, … -
Finished
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- 1080 recetas de cocina (135)
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By Simone Ortega -
Finished
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- The Flavor Bible (13)
- The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
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By Andrew Dornenburg, Karen Page -
Finished
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