Buy this Book

Cooking with Chocolate: Essential Recipes and Techniques

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

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

Your E-Mail Address
send me a copy

Recipient's E-Mail Address
(multiple addresses may be separated by commas)

Send Information in E-mail
Send only link in E-Mail

A personal message:

  • Links and Affiliates:

  • Universe
  • Rizzoli Electa
  • Rizzoli Ex Libris
  • Mondadori Electa
  • Flammarion
  • Smith Street Books
  • Gagosian Gallery
  • Marsilio
Find us on Facebook
Follow us on Twitter
Follow us on Pinterest
Follow us on YouTube
Follow us on Instagram
Follow us on Issuu
Corporate Membership: Met
© 2010- Rizzoli International Publications
site design by Duuplex