All About Cake by Christina Tosi

All About Cake

by Christina Tosi

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA)

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

by Peter P. Greweling, The Culinary Institute of America (CIA)

200 Best Ice Pop Recipes by Andrew Chase

200 Best Ice Pop Recipes

by Andrew Chase

Ladurée Macarons (Laduree) by Vincent Lemains

Ladurée Macarons (Laduree)

by Vincent Lemains

Humphrey Slocombe Ice Cream Book by Jake Godby, Sean Vahey

Humphrey Slocombe Ice Cream Book

by Jake Godby, Sean Vahey

Teens Cook Dessert by Megan Carle, Jill Carle, Judi Carle

Teens Cook Dessert

by Megan Carle, Jill Carle, Judi Carle

Making Artisan Chocolates by Andrew Garrison Shotts

Making Artisan Chocolates

by Andrew Garrison Shotts

Three Ingredient Baking by Sarah Rainey

Three Ingredient Baking

by Sarah Rainey

Artisan Caramels by Sandy Arevalo

Artisan Caramels

by Sandy Arevalo

Encyclopedia of Chocolate: Essential Recipes and Techniques by Ecole Grand Chocolat Valrhona, Frederic Bau

Encyclopedia of Chocolate: Essential Recipes and Techniques

by Ecole Grand Chocolat Valrhona, Frederic Bau

Chocolates and Confections at Home with The Culinary Institute of America by Peter P. Greweling, The Culinary Institute of America

Chocolates and Confections at Home with The Culinary Institute of America

by Peter P. Greweling, The Culinary Institute of America

Cartoon Cakes by Debbie Brown

Cartoon Cakes

by Debbie Brown

Sugar Birds (Twenty to Make) by Frances McNaughton

Sugar Birds (Twenty to Make)

by Frances McNaughton

Sweet by Valerie Gordon

Sweet

by Valerie Gordon

Sweets Made Simple by Hope and Greenwood

Sweets Made Simple

by Hope and Greenwood