Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Fine Chocolates: Great Experience Hardcover – April 13, 2007
Customers who bought this item also bought
Customers who viewed this item also viewed
"This book is another must-have for experienced amateur cooks, chocolate lovers and professional chocolatiers, especially those wishing to investigate extending the shelf line of their pralines" Cakes and Sugarcraft, Spring 2011 --This text refers to an alternate Hardcover edition.
About the Author
Jean-Pierre Wybauw is an international chocolate and sugar processing consultant who travels the world giving courses, lectures, readings and demonstrations on chocolate processing. Jean-Pierre often makes guest appearances on foreign television cookery programmes. He is also a well-known and respected member of the jury in numerous competitions. His expert opinion about working with chocolate is greatly appreciated, especially in international contests. Jean-Pierre Wybauw has won many awards and competitions, among which, in 2002, the coveted 'Chef of the year' title at the Culinary Institute of America. He was awarded numerous prizes for his work. Frank Croes is a renowned photographer, specialised in culinary photography. He was responsible for the photographs in Fine Chocolates 2: Great Ganache Experience and Chocolate Decorations. --This text refers to an alternate Hardcover edition.
Browse award-winning titles. See more
If you are a seller for this product, would you like to suggest updates through seller support?
Top customer reviews
I recommend having all of the Fine Chocolate series written by Jean-Pierre Wybauw for every pro pastry chef and/or chocolatier. There are 5 books that he has written from different 5 titles: Fine Chocolates - Great Experience..., Fine Chocolates 2: Ganaches, Fine Chocolate 3: Extending Shelf Life, Fine Chocolate 4: Flavors and Combinations and Chocolate Decorations(2014- his latest book so far).