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1
Il grande libro della carne : tutte le razze, le provenienze, i tagli e le tecniche di cottura /
by Le Caisne, Arthur
Firenze ; Milano : Giunti, 2018

Book
2
The Larousse treasury of country cooking.
New York : Crown, 1975

Book
3
Glaces, petits fours glacés, chocolats et confiserie /
by Thuriès, Yves
Cordes-sur-Ciel [France] : Société Éditar, 1982

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Book
4
100 fiches-cuisine de Elle : entremets, glaces et fruits. /
Paris : Le Livre de Poche, 1979

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Book
5
Recettes du terroir neuchâtelois : de nos arrières-grand-mères au nouveau millénaire /
by Grandjean, Francis
Neuchâtel : Éditions H. Messeiller S. A., 2002

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Book
6
Vertiges /
by Pierroz, Roland
Lausanne : Favre, 2002

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Book
7
Pâtisserie et desserts /
by Steffen, Jacques
Lausanne : Ecole hôtelière de Lausanne, 1978

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Book
8
Les Secrets de la Casserole /
by This, Hervé
[Paris] : Belin, 1993

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Book
9
Gebak en nagerechten /
by Generet, Alex, Liné, Yetty
Amsterdam : Elsevier, 1968

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Book
10
Recettes culinaires et hygiène alimentaire /
Neuchâtel : Déptartement de l'instruction publique, 1969
Nouvelle edition.

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Book
11
Le Livre des Tartes /
by Hell-Girod, Ginette
France : Flammarion, 1986

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Book
12
Exquises pâtisseries pour les fêtes /
by Felder, Christophe
Paris : Éditions du Chêne, 1999

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Book
13
Recettes artisanales au chocolat.
Tain-l'Hermirage : Valrhona, 1980

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Book
14
200 recettes des grands patissiers : avec la participation de Michel Belin, pâtissier à Albi.
Toulouse [France] : Daniel Briand/Robert Laffont, 1986

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Book
15
La cuisine et la pâtisserie enseignées par l'image /
by Foucon, Albert
Genève : Sonor, 1940
Troisième édition.

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Book
16
Alexandre Gauthier, chef, La Grenouillère /
by Gauthier, Alexandre
[Paris] : Éditions de La Martinière, 2019

Book
17
Recettes.
by GrandMarnier
France : [publisher not identified], 1970

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Book
18
Nos bonnes recettes : manuel de cuisine a l'usage des classes ménagères avec 29 illustrations.
by Mellet-Briod, Laure
Lausanne : Librairie Payot, 1953
Fifth Edition.

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Book
19
Vegetables : flexitarian recipes and techniques from the Ferrandi School of Culinary Arts /
Paris : Flammarion, S.A., 2020
English edition.

Book
20
La Bonne cuisine de Ripinselle.
Paris : Librairie Gründ, 1954

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Book
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