From cocoa to chocolate
A food-lover's saga
Prix du livre Spirit 2021
L'ouvrage de Michel Barel a remporté le Grand Prix du livre Spirit’ Catégorie Chocolats.
Cette récompense, décernée en collaboration avec l’association des Bibliothèques Gourmandes, l’Académie Culinaire de France et la Chambre de Commerce Latino-Américaine, distingue les ouvrages magnifiant un spiritueux, les arts de la table ou l’œnologie.
Coffee quality The impact of post-harvest processing
Book 30,00 €
Which Chocolate is Best? 90 keys to Understanding Chocolate
Book 16,00 €
Cocoa Quality The Impact of Post-harvest Treatment
Book 32,00 €
How to Temper Chocolate The keys to an art
Book 35,00 €
Which Chocolate is Best? 90 keys to Understanding Chocolate
Book 16,00 €
Cocoa Quality The Impact of Post-harvest Treatment
Book 32,00 €
A History of Colonial Plants From Cocoa to Vanilla
eBook 0,00 € (free)
Camouflage and mimetism Nature in disguise
Hardback book 26,00 €
Cunning reef inhabitants
Hardback book 28,00 €
A history of vegetable gardens
Hardback book 26,00 €
Biomimicry Engineering genius in Nature!
Hardback book 26,00 €
The art of communication among birds Songs, cries, feathers and dances
Barbara Ballentine, Jeremy Hyman
Hardback book 28,00 €
When animals fall in love
Hardback book 26,00 €
A history of vegetable gardens
Hardback book 26,00 €
Our brain is a chef Little neurogastronomy lessons
Book 32,00 €
The art of communication among birds Songs, cries, feathers and dances
Barbara Ballentine, Jeremy Hyman
Hardback book 28,00 €
Features
Language(s): French
Publisher: Éditions Quae
Edition: 3th edition
Collection: Beaux livres
Published: 30 september 2021
First publishing date: 6 october 2009
Reference Hardback book: 02792
Reference eBook [PDF]: 02792NUM
EAN13 Hardback book: 9782759233786
EAN13 eBook [PDF]: 9782759233793
Interior: Colour
Format (in mm) Hardback book: 215 x 245
Pages count Hardback book: 168
Pages count eBook [PDF]: 168
Weight (in grammes): 860 (Hardback book)
Size: 150 Mo (PDF)
Vidéo
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Comment naît l'arôme du chocolat ?
Expert international du cacao, Michel Barel nous invite à découvrir les secrets de l’arôme du chocolat, cette gourmandise nommée « nourriture des dieux ».