by Martine Nouet, Daniel Czap · Flammarion · tapa dura · ISBN 9782082006323
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«Pur Chocolat: Les meilleurs desserts» is the recipe book by Martine Nouet, with photographs by Daniel Czap, in hardcover (144 pages, in French, Flammarion).
A recipe book in which forty pastry chefs and chocolatiers reinterpret the great chocolate classics: Reine de Saba, Opéra, Black Forest, mousse, truffles and brownies. Includes cold, hot, drinking, creamy or crunchy recipes, designed for amateurs and expert cooks.
Originally published on May 28, 1998; French edition, weighing 945 g and measuring 22 x 28 cm.
For pastry enthusiasts and chocolate lovers, from home cooks to experienced pastry chefs.
