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For years, most cooks only worried about choosing between semi-sweet and milk chocolate when whipping up chocolate creations. These days, however, it's vital to know the origins, varieties and unique characteristics of chocolates available. The experts at Fine Cooking Magazine have taken the guesswork out of making more than 125 scrumptious sensations from layer cakes, tarts and pies to muffins, cookies and brownies to candies, sauces and hot cocoa.
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Hardcover. 304 pages.
H 10” W 8.25”
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