The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Professional Cake Decorating
The Pastry Chef's Little Black Book
Fruit: The Art of Pastry
CK Products Isomalt Crystals, 1 Pound
Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships
Paderno World Cuisine 17.75 by 3 Inch Sugar Pump
Modern Sugar Flowers: Contemporary Cake Decorating with Elegant Gumpaste Flowers
Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West