Chocolates
and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Peter P. Greweling, The Culinary Institute of America
Hardcover from Wiley
Chocolates
and Confections at Home with The Culinary Institute of America
by Peter P. Greweling, The Culinary Institute of America
Hardcover from Wiley
Making
Artisan Chocolates
by Andrew Garrison Shotts
Paperback from Quarry Books
The
True History of Chocolate (Second Edition)
by Sophie D. Coe, Michael D. Coe
Paperback from Thames & Hudson
Essence
of Chocolate: Recipes for Baking and Cooking with Fine Chocolate
by Robert Steinberg, John Scharffenberger
Hardcover from Hyperion
-10-25
The
Art of the Chocolatier: From Classic Confections to Sensational Showpieces
by Ewald Notter
Hardcover from Wiley
Chocolate:
Pathway to the Gods
by Meredith L. Dreiss, Sharon Edgar Greenhill
Hardcover from University of Arizona Press
Truffles:
50 Deliciously Decadent Homemade Chocolate Treats (50 Series)
by Dede Wilson
Hardcover from Harvard Common Press
The
Great Book of Chocolate
by David Lebovitz
Paperback from Ten Speed Press
-04-15
Absolutely
Chocolate: Irresistible Excuses to Indulge
Hardcover from Taunton Press
