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0 of 1 people found the following review helpful:
4.0 out of 5 stars
Savory applications of chocolate....,
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This review is from: Fusion Chocolate (Hardcover)
Not for the casual cook, some of the information covered can become confusing. But a great professional reference. Chocolate composition, tempering/emulsification temps, as well as savory applications put this book in the top ten in my collection.
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Fusion Chocolate by Frederick Bau (Hardcover - 2006)
Used & New from: $168.00
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