Yes I see the chefs and books you mention wagamama in the Prince catalog. De El Bulli is only published in Spanish so I've never even seen it (I only know English). I don't keep up on cooking like I do baking so I've never read about him. Prince catalog also has Chocolat Behind the Scenes, is it practical for daily work info.? That was one of the books I mentioned that looked good on chocolate in the Prince catalog.
I don't have a web site, I'm not very good on the computor. The only photo I have posted on the web is of a wedding cake I did (it's just a copy of a Martha cake someone wanted). You can find it at www.webfoodpros.com,
under the topic "A Bakers Dozen" then look at the thread "Thoughts from a wedding cake expert, please?"...scroll down it's posted on July 11-6:20 p.m.. Angrychef (who posts here) posted one of her cakes just a bit further down on the same thread.
Pastry--chef, chocolate artistry isn't nearly as current or professional as the chocolate books in JB Prince. It's just a nice older book....The best info. I appreciated was how to pipe royal on chocolate so it holds, little tips that might be covered in other books (but info. I haven't seen anywhere).
I've seen those book clubs you mention, I think there's acouple different ones. Several people here talk about it at this site if you look at "the book shelf" thread. It does seem like a good deal...
Just to clarify, Desaulneirs has a chocolate cake book which is a different book than Death by Chocolate (the cake book is strictly O.K.).
But over all if it was my money buying books, the pro books like Hermes, Roux and Belleouts (although their expensive) have so much more in them then the any of the other books I've talked about! These other books I mention are nice to round out yur collection of books...The Cake Bible is a nice book, but they're silly compared to the top pro pastry books.