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Wren knew her sweet treats could work wonders, but she never knew they could work magic. She barely has time to wrap her head around the stunning revelation when the head of the prestigious Confectioner’s Guild falls down dead before her. Poisoned by her cupcake.Now facing murder charges in a magical world she doesn’t understand, Wren must discover the true killer or face the headsman’s axe. With the help of a handsome inspector and several new friends, Wren just might manage to learn the ropes, master her new powers, and find out who framed her. But when their search for clues leads to a deep-rooted conspiracy that goes all the way to the top, she realizes that the guild master isn’t the only one at risk of death by chocolate.If Wren can’t bring the powerful culprit to justice, she and her friends will meet a bittersweet end. 

At the famous Patisserie Clermont in Paris, 1909, a chance encounter with the owner’s daughter has given one young man a glimpse into a life he never knew existed: of sweet cream and melted chocolate, golden caramel and powdered sugar, of pastry light as air. But it is not just the art of confectionery that holds him captive, and soon a forbidden love affair begins.Almost eighty years later, an academic discovers a hidden photograph of her grandfather as a young man with two people she has never seen before. Scrawled on the back of the picture are the words ‘Forgive me’. Unable to resist the mystery behind it, she begins to unravel the story of two star-crossed lovers and one irrevocable betrayal.'Delightful and delicious: a must read' Nina George, bestselling author of The Little Paris Bookshop'Mouth-watering and mysterious . . . a compelling read' Leah Fleming, bestselling author of The Girl under the Olive TreeTake a moment to savour a bittersweet love story that echoes through the decades – perfect for fans of Kate Morton, Santa Montefiore and Victoria Hislop.

With over 40 editions of her first cookbook, The Art of Cookery Made Plain and Easy, Hannah Glasse was the most widely published culinary author in the 18th century. However, seven years after the debut of that beloved book, Hannah Glasse found herself bankrupt and forced to sell the copyright. In an attempt to recover from her bankruptcy, Glasse published The Complete Confectioner that focused entirely on the confectionery arts. This recipe collection includes candies, biscuits, cakes, custards, jellies and blancmange, syllabubs, cheesecakes, wines, cordials, and mead. Also includes recipes for 18th century ice cream!

With over 40 editions of her first cookbook, The Art of Cookery Made Plain and Easy, Hannah Glasse was the most widely published culinary author in the 18th century. However, seven years after the debut of that beloved book, Hannah Glasse found herself bankrupt and forced to sell the copyright. In an attempt to recover from her bankruptcy, Glasse published The Complete Confectioner that focused entirely on the confectionery arts. This recipe collection includes candies, biscuits, cakes, custards, jellies and blancmange, syllabubs, cheesecakes, wines, cordials, and mead. Also includes recipes for 18th century ice cream!

This book is a fantastic reference tool for anyone interested in creating exceptional confectionery delights. It is a bit pricey, but worth its weight in gold! Everything you ever wanted to know about confectionery creation is in this book! It is more of a professional book however, and not necessarily for the beginner or faint of heart, unless you want to take a course in detailed confectionery skills. I am thrilled with the book and keep it easily handy for the times when I need to explore a particular type of skill or process that I am as of yet unfamiliar with. It certainly seems to encompasses a full educational course of knowledge, and if one were to go page by page through it and complete each recipe and technique, I am sure that person would become an expert in the field of confectionery creations!

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

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New! This book is in the same immaculate condition as when it was published 3.85

May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.

A significant push to standardized the English language began in the 18th Century. Numerous dictionaries were written for the first time during this time period. John Nott’s cookbook, The Cook’s and Confectioner’s Dictionary, assumes a divergent form from the typical period cookbook. Its recipes are written and organized alphabetically into a culinary dictionary. This is an early 18th century collection of recipes that was originally published in 1723. In comparison to later cookbooks of the same century, this book provides interesting insight into how personal tastes for food changed over time. While the recipes may be harder to follow than many subsequent works, this book remains an important library addition for anyone seriously interested in 18th century English foodways.

Due to the unprecedented success of his previous IB guidebook, 45 Tips, Tricks, and Secrets for the Successful International Baccalaureate [IB] Student, Alexander Zouev has returned to compile a book that reveals more secrets to succeeding in the rigorous academic program. This is a book aimed at students struggling in the IB Diploma program who wish to maximise their potential with minimal hassle. In this to-the-point manual, students will uncover all of the secrets that will allow them to gain 35+ points with relative ease. This book is filled with practical hints, tips, and suggestions that most IB students ignore.  

A significant push to standardized the English language began in the 18th Century. Numerous dictionaries were written for the first time during this time period. John Nott’s cookbook, The Cook’s and Confectioner’s Dictionary, assumes a divergent form from the typical period cookbook. Its recipes are written and organized alphabetically into a culinary dictionary. This is an early 18th century collection of recipes that was originally published in 1723. In comparison to later cookbooks of the same century, this book provides interesting insight into how personal tastes for food changed over time. While the recipes may be harder to follow than many subsequent works, this book remains an important library addition for anyone seriously interested in 18th century English foodways.

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Book annotation not available for this title.Title: Chocolates and ConfectionsAuthor: Greweling, Peter P./ Culinary Institute of America (CON)Publisher: John Wiley & Sons IncPublication Date: 2007/03/06Number of Pages: 388Binding Type: HARDCOVERLibrary of Congress: 2006004538

Beloved À la Mère de Famille confectioneries are a venerable Parisian institution. This, their first cookbook after more than 250 years in business, is as tempting and gorgeous as the shop's bewitching displays. With the edges of the book dyed a brilliant orange and a cover featuring an enchanting candy-shop window and richly embossed lettering, this is one of the most beautiful cookbooks you've ever seen. Inside, each of the 95 recipes for classic confections has been lovingly photographed. For the home candymaker always looking for new and better formulas—and for bakers of all skill levels—this is a complete collection of recipes for À la Mère de Famille favorites, from cakes to marshmallows to ice creams and more.

These three books by François Pierre de la Varenne (c. 1615 1678), who was chef to the Marquis d’Uxelles, are the most important French cookery books of the seventeenth century. It was the first French cookery book of any substance since Le Viandier almost 300 years before, and it ran to thirty editions in 75 years. The reason for its success was simply; it was the first book to record and embody the immense advances which French cooking had made, largely under the influence of Italy and the Renaissance, since the fifteenth century. Some characteristics of medieval cookery are still visible, but many have disappeared. New World ingredients make their entrance. A surprising number of recipes for dishes still made in modern times (omelettes, beignets, even pumpkin pie) are given. The watershed from medieval to modern times is being crossed under our eyes in La Varenne’s pages. So important was this book that English cooks of the time immediately bought copies and one (anonymous) even translated it into English in the middle of the Puritan rule of Oliver Cromwell.

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Book annotation not available for this title.Title: Chocolates and ConfectionsAuthor: Greweling, Peter P./ Culinary Institute of America (CON)Publisher: John Wiley & Sons IncPublication Date: 2007/03/06Number of Pages: 388Binding Type: HARDCOVERLibrary of Congress: 2006004538