| TITLE/AUTHOR |
PRICE |
|---|
| The Art of the Chocolatier: From Classic Confections to Sensational Showpieces (Ewald Notter) |
65.00 |
| Au Coeur des Saveurs: Desserts and Confectionery - English/French Edition (Frédéric Bau) |
179.95 |
| Au Coeur des Saveurs: Desserts and Confectionery - Spanish/French Edition (Frédéric Bau) |
189.95 |
| Captivating Confections DVD: Brittle and More (CIA) |
99.00 |
| Captivating Confections DVD: Filled Chocolates (CIA) |
99.00 |
| Captivating Confections DVD: Hand-Formed Chocolates (CIA) |
99.00 |
| Captivating Confections • 3 DVD Set (CIA) |
295.00 |
| Captivating Confections Video: Brittle and More (CIA) |
79.00 |
| Captivating Confections Video: Filled Chocolates (CIA) |
79.00 |
| Captivating Confections Video: Hand-Formed Chocolates (CIA) |
79.00 |
| Captivating Confections • 3 Video Set (CIA) |
219.00 |
| Chocolate (Ramon Morató) |
299.95 |
| Chocolate Chocolate (Yockelson) |
45.00 |
| Chocolate Cocoa and Confectionery, 3rd edition (Minifie) |
298.00 |
| Chocolate Collection (Franz Ziegler) |
189.95 |
| Chocolate Decoration: Techniques - Videotape (Ewald Notter) |
49.00 |
| Chocolate Decoration: Advanced - Videotape (Ewald Notter) |
49.00 |
| Chocolate Decoration: Two-Video Set (Ewald Notter) |
89.95 |
| Chocolate Decoration DVD (Ewald Notter) |
129.00 |
| Chocolate: History, Culture, and Heritage (Grivetti) |
98.95 |
| Chocolate Passion: Recipes and Inspiration
(Boyle/Moriarty) |
50.00 |
| Chocolates and Confections: Formula, Theory, and Technique for the Artisan Chocolatier (Greweling) |
65.00 |
| Chocolate Science and Technology (Afoakwa) |
208.95 |
| Chocolate: The Sweet History (Kimmerle) |
39.95 |
| Chocolats et Confiserie Tome 1: Chocolates and
Confectionery Volume 1 - English/French Edition (Lenotre School) |
132.95 |
| Confectionery and Chocolate Engineering: Principles and Applications (Mohos) |
258.95 |
| Confectionery Fats Handbook: Properties, Production and
Application (Timms) |
244.00 |
| Exotic Desserts from the French Caribbean:
Confections |
39.95 |
| Fine Chocolates: Great Experience (Jean-Pierre Wybauw) |
149.95 |
| Fine Chocolates 2: Great Ganache Experience (Jean-Pierre Wybauw) |
149.95 |
| Fusion Chocolate: Chocolate in Cuisine (Bau) |
199.95 |
| Industrial Chocolate Manufacture and Use, 4th edition (Beckett) |
303.95 |
| Plaisirs Gourmands Chocolats et Cakes - English/French Edition (Perruchon) |
199.95 |
| Saveurs Chocolatées (Bellouet) English and French text |
189.95 |
| Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (also titled Technology of Coated and Filled Chocolate, Confectionery and Bakery Products) (Talbot) |
238.95 |
| Science of Chocolate (Beckett) |
48.95 |
| Simply Chocolate (Oppeneder) |
139.95 |
| Sugar Confectionery Manufacture (Jackson) |
234.00 |
| Technology of Coated and Filled Chocolate, Confectionery and Bakery Products (Talbot) |
238.95 |
| Todos los Sabores del Chocolate - Spanish text (Bellouet/Perruchon |
189.95 |
| Prices subject to change - Prices are in U.S. Dollars |