Eric Lanlard - Totally Chocolate - Octopus

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    • ISBN:9781784720070
    • Publication date:08 Sep 2014

Totally Chocolate

60 deliciously seductive recipes

By Eric Lanlard

  • Hardback
  • £7.99

A gorgeous gift edition of the best chocolate recipes from Eric Lanlard's Chocolat.

A gorgeous gift edition of the best chocolate recipes from Eric Lanlard's Chocolat.

In this beautiful book, master patissier Eric Lanlard shares more than 60 favourite recipes that use the ingredient he loves the most. Now you can share Eric's passion with his selection of chocolate-based recipes, from quick cakes, bakes and simple sauces to glamorous desserts, show-stopping party pieces and after-dinner treats, all with easy-to-follow methods and helpful tips. With foolproof recipes and gorgeous photography by Kate Whitaker, this is a must-have cookbook for chocolate lovers everywhere.

Biographical Notes

Master Patissier and twice winner of the prestigious Continental Patissier of the Year at the British Baking Awards, Eric Lanlard has earned himself an international reputation for superlative baked creations for an impressive A-list clientele, including Madonna and Sir Elton John. Having trained in France, Eric moved to London where he ran the patisserie business for Albert and Michel Roux. He stayed there for five years before launching his own business, Cake Boy, a destination cafe, cake emporium and cookery school based in London.

Eric is an experienced TV presenter, most recently with Channel 4's Baking Mad with Eric Lanlard. He has appeared on numerous TV food shows including Masterchef: The Professionals, Mary Queen of Shops, The Taste, Great British Bake Off and Junior Bake Off.

He is co-author of Cox Cookies and Cake (Mitchell Beazley) and author of Master Cakes (Hamlyn), Home Bake, Tart It Up! and Chocolat (Mitchell Beazley).

  • Other details

  • ISBN: 9781845339357
  • Publication date: 01 Sep 2014
  • Page count: 128
  • Imprint: Mitchell Beazley
Eric Lanlard may be the cake-maker to the stars, but his chocolate recipes are so straightforward, even a novice can shine — Tony Turnbull, The Times
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