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Belgian Chocolate: Bean-To-Bar Generation by Pierre Marcolini: Used - Picture 1 of 1
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Belgian Chocolate: Bean-To-Bar Generation by Pierre Marcolini: Used

Condition:
Good
Price:
US $37.15
ApproximatelyEUR 34.59
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Located in: Sparks, Nevada, United States
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Estimated between Mon, 24 Jun and Thu, 27 Jun to 43230
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eBay item number:404306622536
Last updated on 24 May, 2024 11:56:40 BSTView all revisionsView all revisions

Item specifics

Condition
Good: A book that has been read, but is in good condition. Minimal damage to the book cover eg. ...
Publication Date
2019-02-18
Pages
192
ISBN
9782390250722
Book Title
Belgian Chocolate
Publisher
Lannoo N. V., Uitgeverij
Item Length
11.1 in
Publication Year
2019
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
1.1 in
Author
P. Marcolini
Genre
Cooking, House & Home
Topic
Regional & Ethnic / European, Specific Ingredients / Chocolate, Courses & Dishes / Desserts, General
Item Weight
0 Oz
Item Width
7.8 in
Number of Pages
192 Pages

About this product

Product Information

Pierre Marcolini has selected 13 chocolatiers who work according to the bean-to-bar principle, an artisanal approach that focuses on the quality and source of the cacao beans and how they are prepared. These enthusiasts (plus Pierre Marcolini himself) explore their calling, describe how they work, and share three favourite recipes. Whether working for well-established companies or starting in the business, all these chocolatiers share the love of their work, the desire to transmit their know-how, the importance of values such as authenticity and quality, and the aspiration to innovate. Chocolatiers include Cédric De Taeye; Chocolatoa (Mario Vandeneede); Chocolatier M (David Maenhout); Darcis (Jean-Philippe Darcis); Deremiens (Francois Deremiens); Legast (Thibaut Legast et Patricia Forero); Marcolini (Pierre Marcolini); Mi Joya (Nicolas et Caroline de Schaetzen); Mike & Becky (Bjorn Becker and Julia Mikerova); Millesime Chocolat (Jean-Christophe Hubert); The Chocolate Line (Dominique Persoone); Van Dender (Herman Van Dender); Zuut (David Van Acker and Pieter De Volder). Technically advanced instructions for professionals are included. AUTHORS: Pastry chef, chocolatier, and Officer of the Order of Agricultural Merit, Pierre Marcolini is one of Belgium's most famous chocolatiers. He travels the world to select the best cocoa beans and has written extensively about chocolate. Michel Verlinden is a journalist specialising in gastronomy and arts. Alexandre Bibaut is a passionate photographer of gastronomic subjects. He divides his time between studio work and special outside projects. SELLING POINTS: * In this book for skilled amateurs and professionals, 13 chocolatiers talk about their work and share their favourite recipes * Includes technical references (origin of the beans, installation, machines, technical sheets) useful to the chocolatier in the making * Pierre Marcolini is one of Belgium's best-known chocolatiers, and is a pioneer in the bean-to-bar movement 250 colour images

Product Identifiers

Publisher
Lannoo N. V., Uitgeverij
ISBN-10
2390250726
ISBN-13
9782390250722
eBay Product ID (ePID)
19038607711

Product Key Features

Book Title
Belgian Chocolate
Number of Pages
192 Pages
Language
English
Publication Year
2019
Topic
Regional & Ethnic / European, Specific Ingredients / Chocolate, Courses & Dishes / Desserts, General
Illustrator
Yes
Genre
Cooking, House & Home
Author
P. Marcolini
Format
Hardcover

Dimensions

Item Height
1.1 in
Item Weight
0 Oz
Item Length
11.1 in
Item Width
7.8 in

Additional Product Features

Lccn
2019-397854
Target Audience
Trade
Lc Classification Number
Tx767.C5m363 2018

Item description from the seller

Business seller information

Alibris, Inc.
Rob Lambert
2560 9th St
Ste 215
94710-2565 Berkeley, CA
United States
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:liamEmoc.sirbila@90_skoob_flah
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