It's not just a question of desserts, but rather savory cuisine, with chocolate playing a central role. Transformed from being the final touch in the texture of a sauce to being the star of the dish, exalted in all its splendor, a new world of aromas and flavors is created around chocolate. Frederick Bau, the celebrated head pastry chef and director of L'Ecole de Valrhona, undoubtedly knows more than anyone concerning chocolate and its application in sweet or savory cuisine.
Fusion Chocolate
$46.52 - $300.00
- UPC:
- 9788472121171
- Maximum Purchase:
- 2 units
- Binding:
- Hardcover
- Publication Date:
- 2006-12-22
- Author:
- Frederick Bau
- Language:
- english
Sex, Drugs and Chocolate
$18.04 - $300.00
