Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts
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by Ferrandi Paris
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It is wholly unnecessary to explain the appeal of chocolate. Heller, who has collaborated on numerous food programs as well as cookbooks, doesn't bother, plunging right into an array of recipes—largely but not entirely sweet—that use chocolate in ways simple and sophisticated. From a chocolate-infused gingerbread and brownie-caramel sandwiches to a chocolate risotto with crème aglaise and grilled chicken wings rubbed with cocoa nibs.
Paperback.
