The Natural Soap Chef Making Luxurious Delights From Cucumber Melon And Almond Cookie To Chai Tea And Espresso Forte

 ( Book Product ) 

• The Natural Soap Chef Making Luxurious Delights From Cucumber Melon And Almond Cookie To Chai Tea And Espresso Forte available on November 05 2023 from BiggerBooks for 10.93
  
• The Natural Soap Chef: Making Luxurious Delights From Cucumber Melon And Almond Cookie To Chai Tea And Espresso Forte available on September 29 2017 from Indigo for 16.95
  
• ISBN bar code 9781612430621 ξ2 registered November 05 2023
  
• ISBN bar code 9781612430621 ξ3 registered June 20 2016
  
• ISBN bar code 9781612430621 ξ1 registered February 19 2015
  
• Product category is Book

• Sku # 9781612430621N
  
• Sku # 978161243062
  

Indulge your senses with aromatic fragrances. Beautify your bath with stunning soap that you’ve created. This book shows how to take wonderful ingredients and turn them into amazing soaps like:• Rosemary Olive Oil Soap• Pink Grapefruit Soap• Lemon Verbena Soap• Chocolate Soufflé Soap• Chai Tea Soap• Baby Rose Soap• Guinness Stout Soap• Espresso Forte Soap• Cut Grass Soap• Head-to-Toe Shampoo Bar• Cucumber Melon Soap• Pumpkin Spice SoapIncluding easy step-by-step directions and helpful instructive photos, The Natural Soap Chef is chockfull of inventive recipes and techniques that will teach you basic cold process soap making. Make your own luxurious bars and unique soaps right in your own kitchen that will please even the most sensitive skin.

^ Heidi Corley BartoThe Natural Soap Chef : Making Luxurious Delights from Cucumber Melon and Almond Cookie to Chai Tea and Espresso Forte by Heidi Corley Barto (2012, Paperback) ISBN 9781612430621 (revised Mar 2015)
^ The Natural Soap Chef Making Luxurious Delights From Cucumber Melon And Almond Cookie To Chai Tea And Espresso Forte BiggerBooks. ISBN 9781612430621 (revised Nov 2023)
^ The Natural Soap Chef: Making Luxurious Delights From Cucumber Melon And Almond Cookie To Chai Tea And Espresso Forte Indigo. ISBN 9781612430621 (revised Sep 2017)