Death by Chocolate by Marcel Desaulniers - 2003

New York, New York, U.S.A.: Rizzoli Intl Pubns. Brown cloth boards with gold lettering on spine. Some wear to bottom edges of boards. Bottom page edges have had mild exposure to moisture. The dust jacket is in great condition. Beautiful color photo illustrations throughout. . Very Good. Hardcover. 1st Edition. 1992.

HB. good. COOK

Simon & Schuster, East Roseville, N.S.W, 1994. First Edition. Softcover. Very Good Condition. 144 pages including index, and biographical details of the authors. A bibliography is included as is a glossary on techniques and equipment. Part page, and full page colour photography, as well as line drawings. Original bookseller's sticker on the inside of the front cover, and page 9 has a small crumple on the right hand edge. There is no other damage. The book includes a preface by John Ballinger "a Death by Chocolate". A truly disgusting book, full of calories, ill-health, cardiovascular problems, high fat dairy products, – double cream – butter, alcohol and chocolate. Not suitable for dieters. Edmund me and ivory chocolate truffles, chocolate espresso fudge cake, Lucy's chocolate diamonds, death by chocolate, chocolate peanut butter chocolate chip biscuits, chocolate Trinity parfaits, chocolate brownies, chocolate Rasberry toasted hazelnut ice cream… Read More

Rizzoli, 5/15/1993 12:00:01 A. hardcover. Good. 0.7087 in x 10.3110 in x 10.2402 in. Signed by author on fep. DJ with mild edgewear or bumping. Mild general wear. Pages clean. Binding sound. Mild shelf wear. Sticker on front and back.

Rizzoli, 1993-05-15. Hardcover. Cover has light wear. .

Beaut Books, Willoughby, New South Wales, 1992. First Edition. Hardcover. Very Good Condition/Very Good. Illustrator: Michael Grand – Photographer. Acknowledgements, preface by John Ballinger, introduction by author techniques and equipment, bibliography, about the pastry chefs and index. Brown coloured end pages. The text is illustrated with fabulous colour photography taken by Michael Grand. Dark brown coloured boards with gilt coloured titles to the backstrip. Photographic dustwrapper with white coloured titles to the front panel and black coloured titles to the backstrip. Colour photograph of author to the rear fold over panel. Not for the fainthearted or for those on a diet, a celebration of everything chocolate. Minor rubbing of the book corners and of the backstrip edges. Some age toning of the textblock edges. Some rubbing of the dustwrapper edges and panels. This is the first Australian edition. Size: Landscape Octavo. Please refer to accompanying picture (s).… Read More

Simon & Schuster, East Roseville, N.S.W, 1993. First Edition. Hardcover. Very Good Condition/Very Good. 144 pages including index, and biographical details of the authors. A bibliography is included as is a glossary on techniques and equipment. Part page, and full page colour photography, as well as line drawings. The book includes a preface by John Ballinger "a Death by Chocolate". A truly disgusting book, full of calories, ill-health, cardiovascular problems, high fat dairy products, – double cream – butter, alcohol and chocolate. Not suitable for dieters. Edmund me and ivory chocolate truffles, chocolate espresso fudge cake, Lucy's chocolate diamonds, death by chocolate, chocolate peanut butter chocolate chip biscuits, chocolate Trinity parfaits, chocolate brownies, chocolate Rasberry toasted hazelnut ice cream banana, walnut and chocolate chip fritters, chocolate dipped hokey pokey biscuit, chocolate cashew brownie cake, chocolate pecan chocolate… Read More

Rizzoli. Collectible - Good. Signed Copy Collectible - Good. Very Good dust jacket. Inscribed by author on half title page. (cooking, cookbook, recipes)

New York: Rizzoli Publications, 1992. First? Edition. First? Printing. fair. Michael Grand. 144, illus. with color photographs by Michael Grand, bibliography, sources, index, boards worn and soiled, corner bumped. Index page creased, inscription (not from author) on half-title. These recipes for seductive chocolate cakes, ice creams, and sauces, mouthwatering cookies, brownies, and truffles make all others pale by comparison. At the Trellis Restaurant in Colonial Williamsburg, Desaulniershas created extraordinary desserts such as Chocolate Temptation, and Death by Chocolate, an incredibly delicious cake, the ingredients of which are now revealed. Ferdinand E. Metz, President of the Culinary Institute of America, said of this book, "Not unlike a symphony, Death by Chocolate guides the readers from chapter to chapter, each of which surpasses the previous chapter with its more intense and chocolate laden recipes. The final chapter ends in a crescendo which should leave even the most sophisticated… Read More

hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.