MARC Record from Library of Congress

LEADER: 01852cam a22002657a 4500
001 2012289203
003 DLC
005 20130323110055.0
008 130128s2008 nyua 000 0 eng d
010 $a 2012289203
020 $a9782759402571
020 $a2759402576
035 $a(OCoLC)ocn496004741
040 $aUVV$cUVV$dOCLCQ$dCLE$dDLC
041 1 $aeng$hfre
042 $alccopycat
050 00 $aTX767.C5$bS557 2008
100 1 $aSimon, François,$d1953-
245 10 $aJean-Paul Hévin :$bchocolatier, Paris /$cFrançois Simon ; [translated from the French by Nancy Dunham].
260 $aNew York, NY :$bAssouline,$cc2008.
300 $a78 p. :$bcol. ill. ;$c23 cm.
500 $aIncludes some recipes adapted from the collection of Jean-Paul Hévin.
500 $a"Since the earliest times, cacao--chocolate--has been highly valued and served as food for the kings and gods. For Parisians, the word "chocolate" often follows the name Jean-Paul Hevin. His creations in sugar and cream broke with convention, raising the expectations of a generation and defining what fine chocolate means today. His storied ascension from boyhood in rural France led him through the kitchens of culinary masters and finally to Japan, a land that was open to excellence, humble in learning, and especially respectful of skillfully crafted work. It was here that Hevin formed a philosophy of chocolate built on an addiction of the senses. Today, chocolates that bear Jean-Paul Hevin's name are among the most coveted in the world. Jean-Paul Hevin delves deep into the heart of chocolate through illustrations, recipes, and stories, evoking the rich aroma of Hevin's premier chocolateries, the mystery of his passion, and the desire for one small bite of perfection"--Flipkart.com web site.
650 0 $aCooking (Chocolate)
650 0 $aChocolate$vPictorial works.