- Hardcover: 300 pages
- Publisher: Montagud Editores (2006)
- Language: English
- ISBN-10: 8472121178
- ISBN-13: 978-8472121171
- Package Dimensions: 12.5 x 10.5 x 1.4 inches
- Shipping Weight: 5.2 pounds
- Average Customer Review: 1 customer review
- Amazon Best Sellers Rank: #2,317,990 in Books (See Top 100 in Books)
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Fusion Chocolate Hardcover – Import, 2006
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It's not just a question of desserts, but rather savory cuisine, with chocolate playing a central role. Transformed from being the "final touch" in the texture of a sauce to being the star of the dish, exalted in all its splendor, a new world of aromas and flavors is created around chocolate. Frederick Bau, the celebrated head pastry chef and director of L'Ecole de Valrhona, undoubtedly knows more than anyone concerning chocolate and its application in sweet or savory cuisine.
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