With hazelnuts, almonds or chili pepper, from extra-dark to creamy white, chocolate has been the star of desserts and confectionery for centuries. Many delicious recipes, explained and illustrated in a simple and direct way. Discover the secrets and tricks of the greatest pastry chefs.
- ISBN: 978-88-6154-164-1
- Pages: 128
- Size: 145x175 mm
- Binding: Hartcover
- 1st release: 10/2008
- Price: 5,50 Euro