Room For Dessert : 110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, Candies, and Cordials by David Lebovitz |
Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by Robert Steinberg
$23.10
|
The True History of Chocolate, Second Edition by Sophie D. Coe
$10.64
|
Ripe for Dessert: 100 Outstanding Desserts With Fruit--Inside, Outside, Alongside by David Lebovitz |
Making Artisan Chocolates by Andrew Garrison Shotts
$16.49
|
* Includes more than 50 location and food photographs.
* The New York Times on Lebovitzs first ook: "Instructions are clear and simple, and the recipes are so good that it becomes clear what a master baker he is."
See all Editorial Reviews
Product Details
Would you like to update product info or give feedback on images?
|