Chocolate Fusion: Chocolate in Cuisine

NB: This is a secondhand book in very good condition. See our FAQs for more information. Photo is of the actual book – please note wear and tear. A description of our secondhand books is not always available. Please contact us if you have a question about this title.

Remarks on Condition :Condition Remarks: Good, , , ,

“Chocolate Fusion: Chocolate in Cuisine” by Frederick Bau explores the innovative use of chocolate in savory dishes. Published by Montagud Editores in 2006, this book of 300 pages delves into the versatility of chocolate beyond desserts, showcasing its role as a central ingredient in various culinary creations.