Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
CHOCOLATE
Dark, white, bittersweet, milk, Dutch-process, unsweetened—chocolate in all its guises is celebrated in this delicious compilation of recipes by award-winning chef Bev Shaffer. She provides an exhaustive introduction to the basics of chocolate: how to recognize good chocolate, temper chocolate, melt chocolate (using several methods), and even chop chocolate. This cookbook provides a thorough explanation of the language of chocolate that will make even the novice a chocolate expert.