Cooking with Chocolate: Essential Recipes and Techniques

by L'Ecole du Grand Chocolat Valrhona, Clay Mclachlan, Frederic Bau, et al.

This comprehensive, illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen. This cooking school in book form opens with 100 step-by-step... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 208020081X
• ISBN13: 9782080200815
• Release Date: October 2011
• Publisher: Flammarion-Pere Castor
• Length: 416 Pages
• Weight: 4.75 lbs.
• Dimensions: 1.4" x 9.7" x 10.8"