Chocolate from simple cookies to extravagant showstoppers

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Bibliographic Details
Main Author: Malgieri, Nick
Format: Books Print Book
Language:English
Published: New York : HarperCollins Publishers, c1998.
Edition:1st ed.
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Description
Physical Description:464 p. : ill. (chiefly col.) ; 25 cm.
Bibliography:Includes bibliographical references (p. 444-445) and index.
ISBN:0060187115
9780060187118
Author Notes:Nick Malgieri is the director of the baking department at Peter Kump's Cooking School in New York and a frequent lecturer on baking and confectionery at cooking schools across the United States. He has written for nearly every major food magazine, including Gourmet, Food and Wine, and Chocolatier as well as the New York Times and Ladies' Home Journal. He is the author of How to Bake, Nick Malgieri's Perfect Pastry, and Great Desserts.