Full-page color photographs accent more than three hundred recipes for carmels, pralines, nougats, candied fruits, jams, and preserves as well as for a variety of ice creams, sherbets, bombes, and parfaits

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Recommended by

Barbara Feldman Morse

Baker

This has been in my library for many years, and for 227 reasons. The recipes showcase frozen specialties and ice creams, pastries, coffee cakes and cookies. It was a book I used over and over for friends' birthdays, catering events and to read for inspiration and guidance.