Hardback (01 Jan 2010)
Not available for sale
Out of stock
Building on the concept of The Gourmet's Guide to Cooking with Wine and The Gourmet's Guide to Cooking with Beer, this book shows how to use chocolate as the ultimate convenience ingredient that will add big impact to your cooking and baking repertoire. Why? Chocolate is versatile. It can be used with many different types of food. Use it to add variety and flavor to ordinary dishes. Add chocolate and you instantly add class to the most humble fare.
| ISBN: | 9781592535927 |
| Publisher: | Quarry |
| Imprint: | Quarry |
| Pub date: | 01 Jan 2010 |
| DEWEY: | 641.6374 |
| DEWEY edition: | 22 |
| Language: | English |
| Number of pages: | 240 |
| Weight: | 542g |
| Height: | 136mm |
| Width: | 223mm |
| Spine width: | 22mm |
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