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Fran Gage has written 7 work(s)
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Cover for 9780865476745 Cover for 9780743250207 Cover for 9780865476097

Hardcover:

9786074042474 | Italian edition edition (Degustis, October 30, 2010), cover price $16.95

A sumptuous array of chocolate confections and treats presents more than sixty sinfully delicious, original recipes for dipped and molded chocolates, brownies, cookies, soufflés, cupcakes, and truffles--from Chocolate Shortbread Cookies with Truffle Cream Filling to Rocky Recchiuti Brownies and Double Dark Chocolate Soufflés.

Hardcover:

9781584794578 | Stewart Tabori & Chang, September 1, 2005, cover price $40.00 | About this edition: A sumptuous array of chocolate confections and treats presents more than sixty sinfully delicious, original recipes for dipped and molded chocolates, brownies, cookies, soufflés, cupcakes, and truffles--from Chocolate Shortbread Cookies with Truffle Cream Filling to Rocky Recchiuti Brownies and Double Dark Chocolate Soufflés.

Hardcover:

9789707181922 | Italian edition edition (Degustis, October 31, 2004), cover price $16.95

cover image for 9780865476745
Product Description: Fran Gage calls sugar, almonds, eggs, and butter "the DNA of desserts." Simple as they seem, they make possible a profusion of pastries and other sweets, from the elemental lollipop to the ethereal realms where marzipan, meringue, and puff pastry hold sway...read more

Paperback:

9780865476745 | North Point Pr, November 1, 2003, cover price $15.00 | About this edition: Fran Gage calls sugar, almonds, eggs, and butter "the DNA of desserts.

cover image for 9780743250207
Presents recipes for a variety of cakes, including carrot cake, almond cake, rolled chestnut cream cake, lemon sponge cake, and eggnog Bavarian cream cake.
By Noel Barmhurst (narrator), Fran Gage and Chuck Williams (editor)

Hardcover:

9780743250207 | Free Pr, November 1, 2003, cover price $16.95 | About this edition: Presents recipes for a variety of cakes, including carrot cake, almond cake, rolled chestnut cream cake, lemon sponge cake, and eggnog Bavarian cream cake.

cover image for 9780865476097
Product Description: A baker celebrates the four elements that make dessert possibleFran Gage calls sugar, almonds, eggs, and butter "the DNA of desserts." Simple as they seem, they make possible a profusion of pastries and other sweets, from the elemental lollipop to the ethereal realms where marzipan, meringue, and puff pastry hold sway...read more

Hardcover:

9780865476097 | 1 edition (North Point Pr, September 1, 2002), cover price $27.50 | About this edition: A baker celebrates the four elements that make dessert possibleFran Gage calls sugar, almonds, eggs, and butter "the DNA of desserts.

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