Chocolat L'envers du Décor: including English text.
[N.p.]: Les Editions de l'If, 2000.
Quarto, 159, [1] pages. Illustrated throughout in color. Text in English and French. FIRST EDITION. A detailed manual of chocolate production from a French master of the art. Included are colour photos of chocolate confections with smaller photos showing techniques and stages in the progress of making chocolate confections: basic techniques, moulding, eggs, desserts, behind the scenes, etc. Philippe Bertrand is the technical director at the ecole Cacao Barry in the Institut Barry Callebaut, world leader in cocoa bean transformation. He was awarded the title of Meilleur Ouvrier de France in 1998. Philippe Marand is also a technical advisor at Barry Callibaut. Fine in pictorial cloth; in a fine unclipped dust jacket.
Price: $50.00