Recipes: Calissons, loukoums, fruit jellies, barley sugars, roudoudous, liquorice, caramels, gummies, berlingots...
Standout feature: Workshop-style guidance with illustrated step-by-step instructions and expert technical tips. It's like joining a hands-on class with renowned pastry chef Christophe Felder.
"La Confiserie" by Christophe Felder, Editions de la Martinière, €20.
Recipes: Desserts inspired by classic sweets (carambar tartlets, Pierrot Gourmand popsicles, tagada mini-creams), plus savory dishes (tournedos with Cambrai bêtise sauce, black pudding with miner's pastille).
Standout feature: Creative sweet-savory pairings that elevate everyday cooking.
"Cooking the Sweets" by Laurence Quéléen, Editions Ouest-France, €19.90.
Recipes: Berlingots, caramels, fudges, nougats, lollipops, marshmallows, fruit jellies, nougatines...
Standout feature: Stunning photos offering pro presentation ideas for gifting your creations.
"Sweets and Confectionery" by Annie Rigg, Prat Editions, €19.
