Chocolate Master Class: Essential Recipes and Techniques
by Ecole Grand Chocolat Valrhona
- Used
- Good
- Hardcover
- Condition
- Good
- ISBN 10
- 2080202014
- ISBN 13
- 9782080202017
- Seller
-
Newport Coast, California, United States
Payment Methods Accepted
About This Item
Synopsis
Frédéric Bau, founder, creative director, and executive chef of l’École du Grand Chocolat Valrhona, is widely regarded as one of the best chocolatiers in the world. He previously worked with Pierre Hermé at Fauchon. Julie Haubourdin is a professional pâtissière and former member of L’École du Grand Chocolat Valrhona. Clay McLachlan’s photographs have been featured in Food & Wine, Condé Nast Traveler, Gourmet, and Wine Spectator, as well as in Beyond the Bread Basket, French Cooking: Essential Recipes and Techniques, Fine French Desserts: Essential Recipes and Techniques, and Cooking with Chocolate: Essential Recipes and Techniques. L’École du Grand Chocolat Valrhona is a world renowned training center for the art of patisserie and chocolate.
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Details
- Seller
- Bonita (US)
- Seller's Inventory #
- 2080202014.G
- Title
- Chocolate Master Class: Essential Recipes and Techniques
- Author
- Ecole Grand Chocolat Valrhona
- Format/Binding
- Hardcover
- Book Condition
- Used - Good
- Quantity Available
- 1
- ISBN 10
- 2080202014
- ISBN 13
- 9782080202017
- Publisher
- Rizzoli
- This edition first published
- 2014-10-07