Library:

Frédéric Bau, reputed pastry chef is possibly one of the most knowledgeable people on chocolate in the world. In this book however, we see chocolate in a different light, not for desserts but in conjunction with meats, fish and other savoury products. In this work, the author develops his original ideas for the application of chocolate in his cuisine, contributes to help us understand the diversity of tastes and aromas in the world of the chocolate of high quality and their culinary possibilities. The book contains many photographs, along with instructions and tricks for creating dishes. It enables the reader to understand the range of uses for chocolate in contemporary cuisine and the pairing with other products. Frédéric Bau inspires us by showing the possibilities of chocolate in today’s cuisine.

Hardback

ISBN: 8472121178

Pages: 300

Published: 2006

Language: English and French Simultaneously