Chocolate Master Class: Essential Recipes and Techniques

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Author:
Edited by Frederic Bau, the Ecole du Grand Chocolat Valrhona, with photography by Clay McLachlan, and recipe adaptation by Julie Haubourdin
Number of Pages:
192
ISBN-13:
9782080202017
ISBN-10:
2080202014
Binding:
Hardcover
Publication Date:
10/14/2014
Publisher:
Flammarion
Chocolate Master Class: Essential Recipes and Techniques - ISBN: 9782080202017