Chocolate Master Class: Essential Recipes and Techniques
Author:   Frédéric Bau ,  École du Grand Chocolat Valrhona ,  Julie Haubordin ,  Julie Haubourdin
Publisher:   Editions Flammarion
ISBN:  

9782080202017


Pages:   192
Publication Date:   06 October 2014
Format:   Hardback
Availability:   Temporarily unavailable   Availability explained
The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you.

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Chocolate Master Class: Essential Recipes and Techniques


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Author:   Frédéric Bau ,  École du Grand Chocolat Valrhona ,  Julie Haubordin ,  Julie Haubourdin
Publisher:   Editions Flammarion
Imprint:   Flammarion
Dimensions:   Width: 19.00cm , Height: 2.30cm , Length: 24.00cm
Weight:   0.910kg
ISBN:  

9782080202017


ISBN 10:   2080202014
Pages:   192
Publication Date:   06 October 2014
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   Temporarily unavailable   Availability explained
The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you.

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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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