Fine Chocolates: Great Experience

book in perfect condition. Thank you!

Brilliant if very technical in places and would love his other books but they are a bit pricey!

Great book

I expect more from this book,and specially more recipes or teckniques with a chocolate,for the money that i pay than history of chocolate ,who is something you can find it very easy

This book is the third on the Callebaut trilogy, very well written and explained by Jean-Pierre Wybauw. The main difference from the two previous ones is the focus on technical issues and over all the factors that contribute to the extending of shelf-life of pralines. A "must have" book for the chocolatiers all over the world, but especially to scientists and teachers dealing with research around food engineering.

this is a very good book, the chef is very good with chocolate work. very nice pralines and ideas. also nice photos.