Four in One: On the Boundaries of Chocolate

SKU: FIO
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Four chefs, one book. Ramon Morató, Josep Maria Ribé, Raúl Bernal and Miquel Guarro — the team behind the Chocolate Academy in Barcelona — tell its story first-hand and push chocolate to its boundaries across pastry, bonbons, desserts and showpieces.

What's inside

  • 432 pages across four distinct styles and specialities
  • Forewords and praise from Albert Adrià and Jean-Michel Perruchon
  • Bilingual English / Spanish

Published by Vilbo — Books for Chefs, Barcelona. Zucchero Canada stocks Books for Chefs titles in Calgary and ships across Canada.