Legendary chocolatier Robert Linxe's confections are world renowned for memorably capturing the supreme essence of chocolate in every bite. These 65 recipes are all beloved classics with the remarkable Linxe touch. 175 color illustrations.
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Legendary chocolatier Robert Linxe's confections are world renowned for memorably capturing the supreme essence of chocolate in every bite. These 65 recipes are all beloved classics with the remarkable Linxe touch. 175 color illustrations.
Read Less
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Seller's Description:
Fine in Near Fine jacket. First edition, 2001. Tan cloth folio, 173 pp. Profusely illustrated with full color photos. Fine in a near fine dustjacket with light shelfwear. Contents are clean and unmarked.
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Seller's Description:
Very Good. Size: 9x0x11; Very Good Condition-May show some limited signs of wear and may have a remainder mark. Pages and dust cover are intact and not marred by notes or highlighting.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Master chocolatier Robert Linxe is famous for boxed chocolates; he has shops all over Paris and in New York. Naturally when I bought this book I thought I was getting some great recipes for chocolates - was I ever wrong! There is not a single recipe for any couverture chocolates in the book - pictures of chocolates, ideas about chocolates, lots of writing about how delicious chocolates are - but no recipes for chocolates! What a tease!
Once I got over that disappointment, though, I discovered a pretty good book with lots of excellent recipes. He covers the basics really well - as well as Pierre Herme - on florentines, cookies, macaroons, mousse, tarts, candies, pastries, cakes, frozen desserts, even souffles. It is a pretty book, with excellent photographs, and the recipes I have tried have worked very well - tasty, rich, completely what you would expect them to be.
My default resource for chocolate desserts is Pierre Herme; I trust him, and so refer to his books far more often than Linxe. But this is also a good book, with lots of great information, definitely worth your time and money; recommended.
