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28 recipes for the most elegant of indulgences, the macaroon.
This gorgeous collection from one of the world s most respected cookery brands adds a touch of Larousse magic to the macaroon. From the subtle flavours of the perfect pink or lemon macaroon to more adventurous combinations of violet and white chocolate or rhubarb and gooseberry, this book includes 28 recipes for these dainty and delicious treats. Includes a set of foolproof step-by-step instructions for the perfect macaroon.
About The Author
A graduate of l’Ecole des Beaux-Arts in Toulouse, B reng re Abraham has worked as a home economist on numerous French magazines including Femina, Regal and has authored books on local cuisine of Provence, Brittany and Alsace, Mes petits plats pour b b allergiques and Intense chocolat.
Number Of Pages: 64
Published: 18th April 2011
Country of Publication: GB
Dimensions (cm): 20.7 x 20.8 x 1.1
Weight (kg): 0.37
Edition Number: 1