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Cioccolato belga: Bean-To-Bar Generation di Pierre Marcolini: usato-
US $37,15
CircaEUR 33,34
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Libro che è già stato letto ma è in buone condizioni. Mostra piccolissimi danni alla copertina incluse alcune rigature, ma nessun foro o strappo. È possibile che la sovraccoperta per le copertine rigide non sia inclusa. La rilegatura presenta minimi segni di usura. La maggior parte delle pagine non è danneggiata e mostra una quantità minima di piegature o strappi, sottolineature di testo a matita, nessuna evidenziazione di testo né scritte ai margini. Non ci sono pagine mancanti. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore.
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Oggetto che si trova a: Sparks, Nevada, Stati Uniti
Consegna:
Consegna prevista tra il gio 26 set e il mar 1 ott a 43230
Restituzioni:
Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico dell'acquirente.
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Numero oggetto eBay:404306622536
Specifiche dell'oggetto
- Condizione
- Publication Date
- 2019-02-18
- Pages
- 192
- ISBN
- 9782390250722
- Book Title
- Belgian Chocolate : Bean-To-Bar Generation
- Publisher
- Lannoo N. V., Uitgeverij
- Item Length
- 11.1 in
- Publication Year
- 2019
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.1 in
- Genre
- Cooking, House & Home
- Topic
- Regional & Ethnic / European, Specific Ingredients / Chocolate, Courses & Dishes / Desserts, General
- Item Weight
- 39.3 Oz
- Item Width
- 7.8 in
- Number of Pages
- 192 Pages
Informazioni su questo prodotto
Product Identifiers
Publisher
Lannoo N. V., Uitgeverij
ISBN-10
2390250726
ISBN-13
9782390250722
eBay Product ID (ePID)
19038607711
Product Key Features
Book Title
Belgian Chocolate : Bean-To-Bar Generation
Number of Pages
192 Pages
Language
English
Publication Year
2019
Topic
Regional & Ethnic / European, Specific Ingredients / Chocolate, Courses & Dishes / Desserts, General
Illustrator
Yes
Genre
Cooking, House & Home
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
39.3 Oz
Item Length
11.1 in
Item Width
7.8 in
Additional Product Features
Intended Audience
Trade
LCCN
2019-397854
Synopsis
* In this book for skilled amateurs and professionals, 13 chocolatiers talk about their work and share their favorite recipes* Includes technical references (origin of the beans, installation, machines, technical sheets) useful to the chocolatier in the making* Pierre Marcolini is one of Belgium's best-known chocolatiers, and is a pioneer in the bean-to-bar movementPierre Marcolini has selected 13 chocolatiers who work according to the bean-to-bar principle, an artisanal approach that focuses on the quality and source of the cacao beans and how they are prepared. These enthusiasts (plus Pierre Marcolini himself) explore their calling, describe how they work, and share three favourite recipes. Whether working for well-established companies or starting in the business, all these chocolatiers share the love of their work, the desire to transmit their know-how, the importance of values such as authenticity and quality, and the aspiration to innovate. Chocolatiers include Cédric De Taeye; Chocolatoa (Mario Vandeneede); Chocolatier M (David Maenhout); Darcis (Jean-Philippe Darcis); Deremiens (François Deremiens); Legast (Thibaut Legast et Patricia Forero); Marcolini (Pierre Marcolini); Mi Joya (Nicolas et Caroline de Schaetzen); Mike & Becky (Björn Becker and Julia Mikerova); Millésime Chocolat (Jean-Christophe Hubert); The Chocolate Line (Dominique Persoone); Van Dender (Herman Van Dender); Zuut (David Van Acker and Pieter De Volder). Technically advanced instructions for professionals are included., - In this book for skilled amateurs and professionals, 13 chocolatiers talk about their work and share their favorite recipes- Includes technical references (origin of the beans, installation, machines, technical sheets) useful to the chocolatier in the making- Pierre Marcolini is one of Belgium's best-known chocolatiers, and is a pioneer in the bean-to-bar movementPierre Marcolini has selected 13 chocolatiers who work according to the bean-to-bar principle, an artisanal approach that focuses on the quality and source of the cacao beans and how they are prepared. These enthusiasts (plus Pierre Marcolini himself) explore their calling, describe how they work, and share three favourite recipes. Whether working for well-established companies or starting in the business, all these chocolatiers share the love of their work, the desire to transmit their know-how, the importance of values such as authenticity and quality, and the aspiration to innovate. Chocolatiers include C dric De Taeye; Chocolatoa (Mario Vandeneede); Chocolatier M (David Maenhout); Darcis (Jean-Philippe Darcis); Deremiens (Fran ois Deremiens); Legast (Thibaut Legast et Patricia Forero); Marcolini (Pierre Marcolini); Mi Joya (Nicolas et Caroline de Schaetzen); Mike & Becky (Bj rn Becker and Julia Mikerova); Mill sime Chocolat (Jean-Christophe Hubert); The Chocolate Line (Dominique Persoone); Van Dender (Herman Van Dender); Zuut (David Van Acker and Pieter De Volder). Technically advanced instructions for professionals are included., In this book for skilled amateurs and professionals, 13 chocolatiers talk about their work and share their favorite recipes Includes technical references (origin of the beans, installation, machines, technical sheets) useful to the chocolatier in the making Pierre Marcolini is one of Belgium's best-known chocolatiers, and is a pioneer in the bean-to-bar movement Pierre Marcolini has selected 13 chocolatiers who work according to the bean-to-bar principle, an artisanal approach that focuses on the quality and source of the cacao beans and how they are prepared. These enthusiasts (plus Pierre Marcolini himself) explore their calling, describe how they work, and share three favourite recipes. Whether working for well-established companies or starting in the business, all these chocolatiers share the love of their work, the desire to transmit their know-how, the importance of values such as authenticity and quality, and the aspiration to innovate. Chocolatiers include Cédric De Taeye; Chocolatoa (Mario Vandeneede); Chocolatier M (David Maenhout); Darcis (Jean-Philippe Darcis); Deremiens (François Deremiens); Legast (Thibaut Legast et Patricia Forero); Marcolini (Pierre Marcolini); Mi Joya (Nicolas et Caroline de Schaetzen); Mike & Becky (Björn Becker and Julia Mikerova); Millésime Chocolat (Jean-Christophe Hubert); The Chocolate Line (Dominique Persoone); Van Dender (Herman Van Dender); Zuut (David Van Acker and Pieter De Volder). Technically advanced instructions for professionals are included.
LC Classification Number
TX767.C5M363 2018
Descrizione dell'oggetto fatta dal venditore
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