excl. VAT + postage
by Roger Geerts
Publisher: S.A. Tielt Lannoo nv
Publication date: 1989
Hardcover: 222 pages
This book is available in English and French.
English Version: Belgian Chocolates
French Version: Pralines Belges
Belgian Chocolates is a visual sourcebook of chocolates from outstanding Belgian chocolatier and confectioner Roger Geerts.
Numerous imaginative professional recipes are presented, which the author has gathered during his 40 years experience in the field, providing a diverse and varied selection for today’s confectionery library. Additionally, this book covers techniques, equipment, trouble shooting, and more. Full color photoraphs illustrate the recipes.
The Ten Commandments of a Good Chocolatier
Of Paramount Importance
Caramelizing and Candying
Various Chocolate Goods
Liqueur and Confectionery