Raising the Bar: The Future of Fine Chocolate
by Pam Williams and Jim Eber |
Couture Chocolate
by William Curley |
The Art of the Chocolatier
by Ewald Notter |
Rococo
by Chantal Coady |
The Sweet Book of Candy Making
by Elizabeth LaBau |
Truffles: 50 Deliciously Decadent Homemade Chocolate Treats
by Dede Wilson |
Adventures with Chocolate
by Paul A. Young |
Cooking with Chocolate
by Frederic Bau |
Fine Chocolates 2—Great Ganache Experience
by Jean-Pierre Wybauw |
Chocolate, Chocolate, Chocolate
by Jean-Pierre Wybauw |
La Maison du Chocolat: Timeless Classics with a Twist
by Gilles Marchal |
Choclatique: 150 Simply Elegant Desserts
by Ed Engoron |
Chocolate At Leisure
by Derrick Tu Tan Pho |
Chocolates and Confections at Home
with The Culinary Institute of America |
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by The Culinary Institute of America |
Essence of Chocolate by Robert Steinberg and John Scharffenberger |
Chocolate
by Dominique & Cindy Duby |
Making
Artisan Chocolates
by Andrew Garrison Shotts |
Chocolate Without Borders
by Jean-Pierre Wybauw |
Sweet Dreams: The Story of Green & Blacks
by Craig Sams and Jo Fairley |
Fine
Chocolates Great Experience
by Jean-Pierre Wybauw and Tony Le Duc |
Chocolate Wars
by Deborah Cadbury |
Chocolate: History, Culture, and Heritage
by Louis E. Grivetti and Howard-Yana Shapiro |
Chocolate:
A Bittersweet Saga of Dark and Light
by Mort Rosenblum |
Cocoa and Chocolate: Their History from Plantation to Consumer
by Arthur W. Knapp 1920 |
Chocolate
Obsession: Confections and Treats to Create and Savor
by Michael Recchiuti |
The
New Taste of Chocolate: A Cultural and Natural History of
Cacao with Recipes
by Maricel E. Presilla |
Pure
Chocolate
by Fran Bigelow |
Bitter Chocolate: Investigating the Dark Side of the World's Most Seductive Sweet
by Carol Off |
The Chocolate Companion
by Chantal Coady |
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La
Maison Du Chocolat: Transcendent Desserts
by Robert Linxe |
The
Chocolate Connoisseur
by Chloe Doutre-Roussel |
The
Great Book of Chocolate
by David Lebovitz |
The
Chocolate Bible: The Definitive Sourcebook
by Christian Teubner |
The
Art of Chocolate: Techniques & Recipes for Simply Spectacular
Desserts & Confections
by Elaine González |
Chocolate: From Simple Cookies to Extravagant Showstoppers
by Nick Malgieri |
All
About Chocolate
by Carole Bloom |
The Book of Chocolate
by Jeanne Bourin |
Celebrate
with Chocolate
by Marcel Desaulniers |
Chocolate Passion
by Tish Boyle |
Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate
by Clay Gordon |
The
Comprehensive Guide to Chocolate Molds: Objects of Art &
Artists' Tools
by Wendy Mullen |
Collector's
Guide to Antique Chocolate Molds With Values
by Wendy Mullen |
Chocolate Moulds: A History & Encyclopedia by Judene
Divone |
Chococo Chocolate Cookbook: Cakes, Cookies, Brownies, Desserts, Truffles & Other Treats
by Claire Burnet |
The
Cook's Encyclopedia of Chocolate by Christine McFadden,
Christine France |
The
Chocolate Carousel: A Fun Family Guide to Molding, Modeling
& Creating Magical Gifts from Chocolate by Violet
Haufsk |
Chocolate:
The Nature of Indulgence
by Ruth Lopez |
Real
Chocolate
by Chantal Coady |
The
Haigh's Book of Chocolate
by Cath Kerry |
The
Chocolate Tree
by Allen M. Young |
Chocolate:
Riches from the Rain Forest by Robert Burleigh |
Chocolate
Desserts
by Pierre Hermé |
Chocolate
French: Recipes, Language, and Directions to Francais au
Chocolat |
Au
Coeur des Saveurs
by Chef Frederic Bau |
Bittersweet:
Recipes and Tales from a Life in Chocolate
by Alice Medrich |
Chocolate
by Ramon Morató |
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