Aris Hermawan
More ideas from Aris
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg,http://www.amazon.com/dp/0471359254/ref=cm_sw_r_pi_dp_gwqEsb0DHEZ38P2D

The Professional Pastry Chef: Fundamentals of Baking and Pastry, Edition: Bo Friberg:The reference of choice for thousands of pastry chefs and home cooksA favorite of pastry lovers and serious chefs worldwide,

Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America,http://www.amazon.com/dp/047005591X/ref=cm_sw_r_pi_dp_GQ0zsb1696NQ1KJ2

The Culinary Institute of America Baking and Pastry Book - Since pastry and culinary school is so expensive, I can settle for this for the time being.

Chocolate heart.....

Chocolate heart.....

Chocolate heart.....

Chocolate heart.....

Elite team

Elite team

BROWNIES with Vanila ice cream

BROWNIES with Vanila ice cream

Rolled fish l'ORANGE

Rolled fish l'ORANGE

Rolled fish l'ORANGE

Rolled fish l'ORANGE

Rolled fish l'ORANGE

Rolled fish l'ORANGE

Pan seared Salmon Holandaise

Pan seared Salmon Holandaise