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Fran Gage has written 7 work(s)
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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
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.
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.
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.
Paperback:
9781570611537 | Sasquatch Books, May 1, 1999, cover price $16.95
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