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Fine Chocolates #2 with a bonus mold
$CAN 89,95 -
Approx. US$ 77.35
PROMOTION: Bonus mold included.
Jean-Pierre Wybauw has done it again with his second Fine Chocolates book—Great Ganache Experience.
If you... More
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Sweet gold no 2
$CAN 105,95 -
Approx. US$ 91.11
PROMOTION
The finest confections, pralines, chocolates, marzipan and ice cream created by master chef Bernd Siefert. Amazing, innovative and... More
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Chocolate Decorations
$CAN 89,00 -
Approx. US$ 76.53
Chocolate Decorations (with bonus mold)
Features:
more than 100 delicious and original chocolate decoration techniques
hundreds... More
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DVD Meringue, Vanilla Sauce, etc
$CAN 45,95 -
Approx. US$ 39.51
DVD made by the the Culinary Institute of America CIA
Meringue, Vanilla Sauce and Pastry Cream.
Learn the detailed... More
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Fine Chocolates #1
$CAN 89,95 -
Approx. US$ 77.35
Fine Chocolates by Jean-Pierre Wybauw is a serious professional book for the chocolate professional. It is also a... More
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The Buffet ( English only )
$CAN 139,00 -
Approx. US$ 119.53
Handbook for professionals,
How to Plan, Organize and prepare Cold buffet.
-Step by Step pictures with detail explaination.
... More
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Belgian Pralines ( English )
$CAN 105,95 -
Approx. US$ 91.11
The most exhaustive and detailed learning tool for Belgian Pralines that showcase Chocolate World moulds.
* PROMOTION: professional mold included... More
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Buffets sucrés Lenôtre ( Bilingual, French & English )
$CAN 99,95 -
Approx. US$ 85.95
The ECOLE LENÔTRE opens the door to a world of taste and colour in its latest book Les Buffets sucrés.... More
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Chocolates and Confectionery Le nôtre Volume 1 ( Bilingual, English and French )
$CAN 99,95 -
Approx. US$ 85.95
Combining tradition and innovation, the ECOLE LENÔTRE presents two volumes of sweet and chocolate-based recipes, venturing into contrasts of flavours,... More
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Chocolates and confectionery Le nôtre Volume 2 ( Bilingual, English and French )
$CAN 99,95 -
Approx. US$ 85.95
Combining tradition and innovation, the École Lenôtre presents two volumes of sweet and chocolate-based recipes, venturing into contrasts of flavours,... More
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Cocktails pieces and "amuse-bouche" / Bilingual
$CAN 99,95 -
Approx. US$ 85.95
The École Lenôtre offers us delicious recipes for individual dishes served in small containers that are sober, modern and refined. More
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DVD Basic Steps of baking bread
$CAN 45,95 -
Approx. US$ 39.51
ProChef Training materials by the Culinary Institute of America.Explore the art and science of creating beautiful and delicious breads. ... More
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DVD Belgian Pralines
$CAN 65,00 -
Approx. US$ 55.89
DVD BELGIAN CHOCOLATES, perfect complement to Roger Geerts book Belgian Chocolates, learn to prepare 11 varieties of pralines.
DVD are... More
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dvd Cake Art
$CAN 29,95 -
Approx. US$ 25.75
DVD from the Culinary Institute of America
*Preparing buttercream, with tips for delicious and attractive results.
*Creating single and... More
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Ice-Cream Recipes Le Nôtre ( Bilingual, French and English )
$CAN 99,95 -
Approx. US$ 85.95
Les Recettes glacées, the latest book by the ECOLE LENOTRE, offers an introduction to the world of ice-crezam and iced... More
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La Magie du chocolat / French
$CAN 59,95 -
Approx. US$ 51.55
Fanz Ziegler
Magic Chocolate
ONLY FRENCH VERSION AVAILABLE
This is how you can conjure up original figures out of... More
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Larousse des Desserts
$CAN 63,95 -
Approx. US$ 54.99
In French only, Larousse des Desserts by Pierre Hermé. Bonus mold for chocolate decor included. More
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Larousse du Chocolat
$CAN 63,95 -
Approx. US$ 54.99
In French only
Larousse du Chocolat by Pierre Hermé, 367 pages, Hardcover.
Bonus mold for chocolate decor More
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Le Grand Livre du Chocolat
$CAN 23,98 -
Approx. US$ 20.62
In French onlyChristine McFadden et Christine France,260 pages, 2000, Manise.
Histoire du chocolat de ses origines à la production industrielle,... More
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Le Meilleur du Chocolat
$CAN 24,95 -
Approx. US$ 21.45
In French only, 60 recipes from great chefs who present their best creations in chocolate, sweet and salty. Bonus... More
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Magic Chocolate / English
$CAN 99,95 -
Approx. US$ 85.95
Magic Chocolate
This is how you can conjure up original figures out of chocolate.
Franz Ziegler shows what can... More
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Making Artisan Chocolates
$CAN 23,95 -
Approx. US$ 20.59
Chef Andrew Shotts shows how to make a variety of pralines using flavors and ingredients such as maple syrup, tea,... More
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Mes 100 recettes (French only)
$CAN 45,95 -
Approx. US$ 39.51
Only available in FRENCH
Auteur: Christophe Felder. 191 pages,2006, Minerva.
"Recettes classiques incontournables et créations sophistiquées, avec un chapitre consacré... More
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Mignardises (French only)
$CAN 33,95 -
Approx. US$ 29.19
this book is available in French only
MIGNARDISES de Christophe Escobar et Stéphane Glacier,165 pages, 2006, Dormonval
"Petits-fours,amuse-bouches, mignardises, bouchées... More
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Petit Pastries for Tea Time / Bilingual
$CAN 99,95 -
Approx. US$ 85.95
A panoply of petit pastries and gourmand promises to enchant the eye and lead the reader to delectable discoveries. This... More
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Sugar Decoration Technique
$CAN 45,95 -
Approx. US$ 39.51
Explore the art and science of creating beautiful sugar pieces. Award-winning confectioner Ewald Notter of the International School of Confectionary... More
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Wild Sweets
$CAN 30,00 -
Approx. US$ 25.80
BONUS: Professional mold for floral decor included.
Wild Sweets Book Volume I - Exotic Desserts & Wine Pairings, foreword by... More
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Wild Sweets and Chocolate
$CAN 30,00 -
Approx. US$ 25.80
BONUS: Professional mold for decor included.
Wild Sweets
Book Volume II - Chocolate:
Savory | Sweet | Bites... More
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