Titre
Belgian Chocolate . ( Bean-to-bar generation . ) Pierre Marcolini inspired us to introduce a new generation of Belgian chocolate makers to you, who all adhere to the bean-to-bar principle: Cédric De Taeye Chocolatier M Chocolatoa -
Auteur
Marcolini , Pierre . & Michel Verlinden . [ isbn 9782390250722 ] 3624
Langue
anglais
ISBN
9782390250722
Éditeur
Lannoo
Prix
€ 40,00(Excl. toute livraison)
Détails
Gebonden met harde kaft en in als nieuwe staat - 3624 - 1e dr 2019 - 224 p - 1110 gr - 19,8x27,7 cm - 2,7 cm dik
Plus d'informations
Darcis Chocolatier
Deremiens
Legast chocolatier artisan
Mi Joya
Mike & Becky
Millésime Chocolat
Pierre Marcolini
The Chocolate Line
Van Dender
ZUUT
Without a pre-established model, as the process no longer exists, these 13 chocolate makers set out to reinvent chocolate, like culinary veritable whistle-blowers. Find out more about their technique, their expertise, their specialities and their ideas on their profession in this book.
Moreover, every chocolate maker has agreed to share three of his best savoury and sweet recipes with readers.
Everything starts with the cocoa bean. It is the main inspiration for the enticing story of chocolate.
Pierre Marcolini inspired us to introduce a new generation of Belgian chocolate makers to you, who all adhere to the Bean-to-bar principle:
Cédric De Taeye
Mike & Becky
Chocolatier M
Millésime Chocolat
Chocolatoa
Pierre Marcolini
Darcis Chocolatier
The Chocolate Line
Deremiens
Van Dender
Legast artisan chocolatier
ZUUT
Mi Joya
Without a pre-established model, as the process no longer exists, these 13 chocolate makers set out to reinvent chocolate, like culinary veritable whistle-blowers. Find out more about their technique, their expertise, their specialities and their ideas on their profession in this book. Moreover, every chocolate maker has agreed to share three of his best savoury and sweet recipes with readers.
Pierre Marcolini is a renowned Belgian pastry chef and chocolatier. He won the Coupe du Monde de la Pâtisserie (the World Pastry Cup) in 1995 and received the honorary title of Officer of the Order of Agricultural Merit in 2015. Marcolini travels the world in search of the best and rarest cocoa beans for use in his delicious chocolates.
Michel Verlinden is a journalist specialised in gastronomy and arts. He is the author of, among others, the 'Artisan Beers', 'Artisan Liquors' and 'Artisan Cheeses' series at Éditions Racine.
Alexandre Bibaut has been a culinary photographer for over 10 years. To date, he has worked on 10 culinary books, dividing his time between editorial and advertising photo shoots.
Images
![Marcolini , Pierre . & Michel Verlinden . [ isbn 9782390250722 ] 3624 - Belgian Chocolate . ( Bean-to-bar generation . ) Pierre Marcolini inspired us to introduce a new generation of Belgian chocolate makers to you, who all adhere to the bean-to-bar principle: Cédric De Taeye Chocolatier M Chocolatoa -](https://img.boekwinkeltjes.nl/large/ls19U6v13IjWctOxeKd9.jpg "Marcolini , Pierre . & Michel Verlinden . [ isbn 9782390250722 ] 3624 - Belgian Chocolate . ( Bean-to-bar generation . ) Pierre Marcolini inspired us to introduce a new generation of Belgian chocolate makers to you, who all adhere to the bean-to-bar principle: Cédric De Taeye Chocolatier M Chocolatoa -")
![Marcolini , Pierre . & Michel Verlinden . [ isbn 9782390250722 ] 3624 - Belgian Chocolate . ( Bean-to-bar generation . ) Pierre Marcolini inspired us to introduce a new generation of Belgian chocolate makers to you, who all adhere to the bean-to-bar principle: Cédric De Taeye Chocolatier M Chocolatoa -](https://img.boekwinkeltjes.nl/large/r9HikMmdeXCbSCfnEEFp.jpg "Marcolini , Pierre . & Michel Verlinden . [ isbn 9782390250722 ] 3624 - Belgian Chocolate . ( Bean-to-bar generation . ) Pierre Marcolini inspired us to introduce a new generation of Belgian chocolate makers to you, who all adhere to the bean-to-bar principle: Cédric De Taeye Chocolatier M Chocolatoa -")
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