Chocolate Coffee: Over 200 Irresistible Recipes for Total Indulgence (2002 Hardcover) Author: Catherine Atkinson Author: Mary Banks Author: Christine France Author: Christine McFadden Publisher: Joanna Lorenz Managing Editor: Judith Simons Art Manager: Clare Reynolds Project Editor: Mariano F.X.P. Kalfors Photography, chocolate section: Don Last Photography, coffee recipes: William Lingwood Photography, coffee steps and equipment: Louisa Dare Photography, coffee bean samples: Janine Hosegood Jacket Design: Anita Schnable Editorial Reader: Jonathan Marshall Production Controller: Ben Worley Publisher: Hermes House, London, England, United Kingdom 2002 Over 270 chocolate and coffee recipes demonstrating their wonderful culinary versatility, with delicious souffles, meringues, cakes, tarts, tortes, pies, pastries, ice cream and frozen desserts, hot and cold drinks and much more. Catherine Atkinson is a Cordon Bleu-trained chef who works as a full-time writer and food consultant, contributing to various magazines, and producing outstanding cookbooks. Mary Banks worked at the International Coffee Organization in London and was trained in all aspects of coffee processing. She is a full-time coffee consultant as well as an author. Christine France began her career in the late Robert Carrier's photographic studio, styling food for photography and writing recipes. She left to become a food writer for magazines, and now has over thirty years experience in all phases of the industry. Christine McFadden. Cookbook author, food writer, recipe developer for food producers, cookery teacher, pepper expert (peppercorns), vegetables, lover of Dorset, closet botanist. Oversized hardcovers with full color illustration. From the shelves for a defunct bookstore. Never sold to an individual. As new Hardcovers in near fine dust jackets. Shelf wear as found in bookstores. Size: 4to - over 9 - 12" tall, 512pp. Condition: New (never sold) Hardcovers in DJ - Inventory from defunct bookstore. Copyright 2002. Previously published in two separate volumes: The Ultimate Encyclopedia of Chocolate The World Encyclopedia of Coffee. Full print-line indicates from 1st print-run. Stated printed in Hong Kong. ISBN-10: 1-84309-094-5. No LCCN or MSR. Notes on Condition/Edition ratings: Fine – means like new, but any book produced over 10 years ago isn't “brand new”. Booksellers needed some word to describe this... Like New – A new book, no marks no damage (except maybe remainder marks) except not obtained directly from the publisher or in packaging from the publisher. Very Good – How you or I might take care of a book, closer to “as new” than standard. Might show ownership. Good – How someone else might take care of a book. Also referred to as “standard.” The most likely condition for books of this age title, shows the book has been read or previously owned. Acceptable – How a child, student or a librarian might take care of a book. (Either trying to make sure someone doesn't steal it by plastering ownership everywhere, filled it with copious notes or a book that has been damaged.) Poor – Combination of “acceptable” factors above. Most likely with water damage as well. Might have missing pages (you should ask). Near – Means “almost” in an optimistic sense. e.g., “Near Fine” means very good, but on the high end. 1st Thus – Unique somehow, maybe 1st paperback, new illustrator, misprint or even the 1st edition. A collector might desire this copy. Thanks for looking!