| title | ISBN-13 | year of publica- tion | other author(s) |
|---|---|---|---|
| Creams, Confections, and Finished Desserts | 978-0-470-24409-8 | 1998 | Alain Escoffier |
| Decorations, Borders and Letters, Marzipan, Modern Desserts | 978-0-470-25000-6 | 1998 | " |
| Doughs, Batters, and Meringues | 978-0-470-24408-1 | 1998 | " |
| Doughs, Batters, and Meringues | 978-0-442-20565-2 | 1988 | " |
| Doughs, Batters, and Meringues and Creams, Confections, and Finished Desserts and Petits Fours, Chocolate, Frozen Desserts, and Sugar Work and ... Desserts | 978-0-471-32149-1 | 1998 | " |
| Petits Fours, Chocolate, Frozen Desserts, and Sugar Work | 978-0-470-24410-4 | 1998 | " |
| Petits Fours, Chocolate, Frozen Desserts, and Sugar Work | 978-0-442-20568-3 | 1988 | " |
| Special and Decorative Breads | 978-0-470-25005-1 | 1998 | Alain Escoffier · Daniel Hervé · Jean-Marie Pouradier |
| Special and Decorative Breads | 978-0-442-31954-0 | 1989 | |