Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts
Write a review
Ask a question
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.
Stay Current with Our Newsletter
Join our mailing list to learn about new releases, special offers, and great events.