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The Gourmet's Guide to Cooking with Chocolate

How to Use Chocolate to Take Simple Recipes from the Ordinary to the Extraordinary



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The Gourmet's Guide to Cooking with Chocolate by Dwayne Ridgaway
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Building on the concept of The Gourmet's Guide to Cooking with Wine and The Gourmet's Guide to Cooking with Beer, this book shows how to use chocolate as the ultimate convenience ingredient that will add big impact to your cooking and baking repertoire. Why? Chocolate is versatile. It can be used with many different types of food. Use it to add variety and flavor to ordinary dishes. Add chocolate and you instantly add class to the most humble fare.

Author Biography

Dwayne Ridgaway is a food and beverage consultant and caterer. He has worked as a chef in numerous resorts and restaurants, including San Destin Beach Resort and the Elephant Walk, both in Florida. He is the author of Lasagna, Pizza, Sandwiches, Panini, and Wraps, and Cast-Iron Cooking, all by Quarry Books. He lives in Bristol, Rhode Island.
Release date Australia
January 1st, 2010
Country of Publication
United States
Quarry Books
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