CHOCOLATE :  RECIPES AND TECHNIQUES FROM THE FERRANDI SCHOOL OF CULINARY ARTS /  
Photography by Rina Nurra ; Editor: Helen Adedotun ; Translated from the French by Ansley Evans and Carmella Moreau 
 - 302 pages :   colour photographs ;   29 cm 
<br/><br/> Includes index. 
<br/><br/><br/>Translated from the French. 
<br/><br/><label>ISBN: </label>9782080204066  RM135.00 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking (Chocolate)<br/>Chocolate<br/>Cookbooks
<br/><br/><label>Dewey Class. No.: </label>641.6374