Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Hardcover – Big Book, 4 January 2013

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

The Sweet Book of Candy Making: From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More!