 | Au Coeur Des Saveurs by Frederic Bau
Buy used from: £265.19 Top quality professional French desserts combined with fun presentation
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| The Patisserie of Pierre Herme by Pierre Herme
Solid and informative from the Prince of Macarons; translation from French is a bit wobbly
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 | A Day at ElBulli: An insight into the ideas, methods and creativity of Ferran Adrià by Ferran Adria
Buy used from: £49.35 Yes a good book; for insights on leading edge dessert techniques buy 'Natura' by Albert Adrià direct from elBulli
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| Dessert Cuisine by Oriol Balaguer
Buy used from: £180.00 Wide range of different presentations; lots of inspiration for creating your own desserts
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 | The Roux Brothers on Patisserie by Albert Roux
Buy new: £19.50 / Used from: £70.55 Utterly reliable source of standard restaurant desserts
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| Dessert Art by Robert Oppeneder
Buy used from: £115.11 Strong on techniques and some fun ideas
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 | Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling
Buy new: £29.25 / Used from: £49.80 Reliable and detailed manual of confectioner's techniques
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 | A Modernist View of Plated Desserts (Grand finales) by Tish Boyle
Buy new: £25.32 / Used from: £49.39 Ideas for presentation; a bit dated
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