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

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

Professional Cake Decorating

Making Artisan Chocolates

The Sweet Book of Candy Making: from the simple to the spectacular - how to make caramels, fudge, hard candy, fondant, toffee, and more!

Encyclopedia of Chocolate: Essential Recipes and Techniques (Langue anglaise)

Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College

The Art of the Confectioner: Sugarwork and Pastillage

Making Chocolate: From Bean to Bar to S'more: A Cookbook

Jeteven Chocolate Candy Bon Bon Mold, Non-stick PC Polycarbonate Mould 21 Cavities (Screw Thread)

Baking and Pastry: Mastering the Art and Craft