Books Feerie en Sucre d'Art 240 pages The latest book from the Bellouet series covers all the aspects of sugar artwork. By Stephane Klein. French and English text. $125.00 Contact us for more information L'art de la Glace et des Sorbets 400 pages + an English Translatin Addendum 400 pages of ice cream and sorbets. Complete recipes with diagrams and assembly instructions. By Emmanuel Ryon, Joël Bellouet and J.M. Perruchon. In French. English translation sold separately. $125.00 + $25.00 Contact us for more information L'art de la Viennoiserie et Festival des Tartes 288 pages 150 recipes for viennoiseries, pastries, tarts, cakes and breads. By Joel Bellouet, Gaëtan Paris and J.M. Perruchon. French & English text. $95.00 Contact us for more information L'art des Entremets de France 264 pages 264 pages of cakes and desserts from some of the best French pastry chefs, with recipes and assembly instructions as well as a review of the techniques used. French and English text. By Joel Bellouet and J.M. Perruchon. $87.00 Contact us for more information L'art des Petits Fours 320 pages A complete presentation of ingredients, techniques and display suggestions for pastry chefs, caterers, bakers and chocolatiers. By Joël Bellouet & J.M. Perruchon. French and English text. $116.00 Contact us for more information