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Reseña del editor
Belgium is well-known for its delicious chocolate. In Fine Chocolate 4 Jean-Pierre Wybauw expresses in clear, concise language how to create and shape your own chocolates. He also takes a closer look at the different flavourings you can use and combine; a topic which was never explored before in a book. Various mouth-watering and original praline recipes are described in detail. The interesting background information and superb photographs will invite anyone to indulge in this sweetness. This book is another must for the kitchens of professional chocolatiers, experienced amateur cooks and chocolate lovers.
Biografía del autor
For many years Jean-Pierre Wybauw was a professor in sugar and chocolate confectionery. He travelled around the world to teach professionals the tricks of the trade. He has been an esteemed member for several international competitions. His book Fine Chocolates was translated into 8 languages and was awarded the title 'Best chocolate book of the world'. Serdar Tanyeli is a highly-talented Turkish photographer, who specialises in taking culinary photographs.
"Sobre este título" puede pertenecer a otra edición de este libro.
- EditorialRacine Lannoo
- Año de publicación2014
- ISBN 10 9401417512
- ISBN 13 9789401417518
- EncuadernaciónTapa dura
- IdiomaInglés
- Número de páginas200
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