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The Definitive Book of Chocolate: Recipes and Techniques by Frederic Bau, Pierre Hermé, L'Ecole du Grand Chocolat Valrhona, PIERRE HERME, Clay Mclachlan

The Definitive Book of Chocolate: Recipes and Techniques

Frederic Bau, Pierre Hermé, L'Ecole du Grand Chocolat Valrhona, PIERRE HERME, Clay Mclachlan

416 pages first pub 2011 (view editions)

nonfiction informative medium-paced
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Description

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 techniques: chocolate basics (tempering, ganach...

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