Third edition of the best-selling "Fine Chocolates" (Fine Chocolates III), by Jean Pierre WybauwJean-Pierre Wybauw is an international chocolate- and sugar-processing consultant who travels the world giving courses, lectures, readings and demonstrations on chocolate processing. Jean-Pierre often makes guest appearances on foreign television cookery programs. He is also a well-known and respected member of the jury in numerous competitions. His expert opinion about working with chocolate is greatly valued, especially in international contests. Jean-Pierre Wybauw has won many awards and competitions, among which, in 2002, the coveted Chef of the Year title at the Culinary Institute of America. He was awarded numerous prizes for his work. Frank Croes is a renowned photographer specializing in culinary photography. He was responsible for the photographs in Fine Chocolates 2: Great Ganache Experience and Chocolate Decorations.
No returns on books.
Not qualified for free shipping