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3 of 3 people found the following review helpful
5.0 out of 5 stars A "must have" book
This book is the third on the Callebaut trilogy, very well written and explained by Jean-Pierre Wybauw. The main difference from the two previous ones is the focus on technical issues and over all the factors that contribute to the extending of shelf-life of pralines. A "must have" book for the chocolatiers all over the world, but especially to scientists and teachers...
Published on 7 Feb 2012 by Joao Dias

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3 of 5 people found the following review helpful
2.0 out of 5 stars I expect more from this book
I expect more from this book,and specially more recipes or teckniques with a chocolate,
for the money that i pay than history of chocolate ,who is something you can find it very easy
Published on 15 Mar 2012 by vagelis


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3 of 3 people found the following review helpful
5.0 out of 5 stars A "must have" book, 7 Feb 2012
This book is the third on the Callebaut trilogy, very well written and explained by Jean-Pierre Wybauw. The main difference from the two previous ones is the focus on technical issues and over all the factors that contribute to the extending of shelf-life of pralines. A "must have" book for the chocolatiers all over the world, but especially to scientists and teachers dealing with research around food engineering.
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3 of 5 people found the following review helpful
2.0 out of 5 stars I expect more from this book, 15 Mar 2012
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I expect more from this book,and specially more recipes or teckniques with a chocolate,
for the money that i pay than history of chocolate ,who is something you can find it very easy
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3 of 6 people found the following review helpful
4.0 out of 5 stars very good book, 5 Oct 2010
this is a very good book, the chef is very good with chocolate work. very nice pralines and ideas. also nice photos.
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