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Picture 1 of 1
Belgian Chocolate : Bean-to-Bar Generation, Hardcover by Marcolini, Pierre; V...
US $26.86
Approximately£20.12
Condition:
New
A new, unread, unused book in perfect condition with no missing or damaged pages. See the seller's listing for full details.
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Located in: Jessup, Maryland, United States
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Estimated between Wed, 9 Oct and Wed, 16 Oct to 43230
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eBay item number:354246693658
Item specifics
- Condition
- 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
About this product
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
Item description from the seller
Business seller information
Expert Trading Limited
John Boyer
9220 Rumsey Rd
Ste 101
21045-1956 Columbia, MD
United States
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Seller Feedback (353,633)
- 8***5 (18)- Feedback left by buyer.Past monthVerified purchaseI didn't see a verbal description of this book as "hardcover" or paperback. Cover design and price were similar to both cover styles. I thought I'd left a question for the seller, but I may have done something wrong. The package was too small to match the hardcovers previously received so I returned it unopened. Seller was very efficient, and packaging offered excellent protection. Haven't checked to see if refund was processed.
- w***t (661)- Feedback left by buyer.Past 6 monthsVerified purchasePERFECT TRANSACTION! Shipped right after payment, well packaged, arrived during the estimated time. The item is in great condition EXACTLY as described. Very Happy, very nice purchase. Excellent communication. Thank youWindfall Battleships : Agincourt, Canada, Erin, Eagle and the Balkan and Lati... (#386149502698)
- l***l (29)- Feedback left by buyer.Past yearVerified purchaseExcellent! This seller has really good prices, communication, packaging and fast shipping. The book I bought was better than described and I would definitely buy from this seller again. It was my time to have this book.🙌 A+++++El Kybalion by Trismegisto, Hermes, Like New Used, Free shipping in the US (#354955234211)
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