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| 1. |
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Lambeth Method of Cake Decoration and Practical Pastries: Published Expressly for the Progressive Baker, Confectioner, Pastry Cook, and Cake Decorator
by Joseph A. Lambeth
Book,
Continental Publications
(January 1980)
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Sugar Work: Blown- And Pulled-Sugar Techniques
by Peter T. Boyle
Book,
Van Nostrand Reinhold Co
(January 1988)
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| 3. |
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Colette's Christmas/Cakes, Cookies, Pies and Other Edible Art from the Author of Colette's Cakes
by Colette Peters, Alex McLean (Photographer)
Hardcover,
Little Brown & Co
(November 1993)
List Price: $24.95
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| 4. |
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Cocoa Beans and Daisies: How Swiss Chocolate Is Made
by Pascale Allamand
Book,
F. Warne
(January 1978)
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6-Sprachiges Susswarenfachworterbuch: 6-Language Technical Dictionary of the Confectionery Industry
(German)
by CAOBISCO (Organization)
Book,
B. Behr
(January 1984)
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| 6. |
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The Southern Heritage Gift Receipts Cookbook
by Ann H. Harvey (Editor)
Hardcover,
Leisure Arts
(December 1985)
List Price: $9.95
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| 7. |
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The Patisseries of Paris: Chocolatiers, Tea Salons, Ice Cream Parlors, and More
by Unknown
Paperback,
Random House Inc
(March 2008)
List Price: $16.95
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| 8. |
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Chocolate, Cocoa, and Confectionery: Science and Technology
by Bernard W. Minifie
Hardcover,
Kluwer Academic Pub
(December 1995)
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List Price: $215.00
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| 9. |
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Treats for My Sweets
by Gail C. Jaye
Paperback,
G.C. Jaye
(January 1981)
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| 10. |
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The Science of Sugar Confectionery
by W. P. Edwards, Royal Society of Chemistry (Great Britain)
Paperback,
Springer Verlag
(May 2001)
List Price: $39.95
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