Cooking with chocolate
Subtitle: essential recipes and techniques
By: edited by Frédéric Bau ; photographs by Clay McLachlan ; [translated from the French by Carmella Abramowitz-Moreau ; forewords by Frédéric Bau and Pierre Hermé]
Edition: English-language ed.
Publisher: Flammarion
Published: 2011
Place of publication: Paris
Language: eng
Number of pages: 415
ISBN-13: 9782080200815
Subjects: Cooking (Chocolate)
Work titles: Encyclopedie du chocolat. English
Notes: Includes index.

Translated from the French.

DVD features live, concise demonstrations of fourteen essential techniques.