Food & Wine


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Cooking with Chocolate: Essential Recipes and Techniques

Edited by Frederic Bau, Foreword by Pierre Herme, Contribution by L'Ecole du Grand Chocolat Valrhona, Photographed by Clay McLachlan

  • October 18, 2011
  • Hardcover
  • Cooking - Chocolate
  • Flammarion
  • 9-1/2 x 10-3/4
  • $49.95
  • $57.00
  • 978-2-08-020081-5

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