Petits Fours, Chocolate, Frozen Desserts, Sugar (French Professional Pastry) by CICEM |
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling
£39.99
|
Chocolate Obsession: Confections and Treats to Create and Savor by Michael Recchiuti
£12.97
|
Truffles, Candies, and Confections: Techniques and Recipes for Candymaking by Carole Bloom
£17.99
|
Canapes by Eric Treuille
£8.39
|




