Label
All
0
Clear all filters
Appears in
French Classics Made Easy

By Richard Grausman

Published 2011

  • About
Choose deep orange, dried California apricots. Stretch them gently, if necessary, to flatten them. Dip them only halfway into the chocolate and allow the excess to drip off before placing the coated apricots on the waxed paper.

Get instant online access via ckbk

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ
Download on the App Store
Pre-register on Google Play
β€Œ

This Γ  la carte title is available to ckbk members for a one-off payment of

β€Œβ€Œ

Part of

The licensor does not allow printing of this title