<p/><br></br><p><b> About the Book </b></p></br></br>"Following Jacques Genin for a year, Franckie Alarcon hobnobbed with one of the biggest chefs of Chocolate. Former chef and pastry chef for prestigious restaurants, this super-talented autodidact shares all his passion and knowledge of chocolate and his process for creating recipes. In this docu-comic, we travel with the starry-eyed author, satisfying many a craving from the chef's amazing atelier above his store, trying his hand as an apprentice, all the way to the Peruvian cocoa plantations where another chef shows how one carefully chooses the beans."--Provided by publisher.<p/><br></br><p><b> Book Synopsis </b></p></br></br>Following Jacques Genin for a year, Franckie Alarcon hobnobbed with one of the biggest chefs of Chocolate. Former chef and pastry chef for prestigious restaurants, this super-talented autodidact shares all his passion and knowledge of chocolate and his process for creating recipes. In this docu-comic, we travel with the starry-eyed author, satisfying many a craving from the chef's amazing atelier above his store, trying his hand as an apprentice, all the way to the Peruvian cocoa plantations where another chef shows how one carefully chooses the beans.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"A lighthearted look at the world of French chocolate, as well as a glimpse into the way cacao beans become processed chocolate and some discussions of the history of chocolate and how a person's palate works. It would be a great choice for fans of books like <i>Cook Korean!</i>. At slightly smaller than standard paper size, it won't be out of place on graphic novel shelves and would be a solid addition to nonfiction graphic collections." --<i>No Flying No Tights</i><br><br>"It's one of the best kind of educational comics: the kind where the reader learns a lot without realizing it. It's an excellent suggestion for any aspiring foodie." --<b><i>School Library Journal</i></b><br><br>"Reading this book leaves one not only hungry for chocolate, but to taste some of the varieties mentioned in the book, in order to improve one's palate for future enjoyment. Overall, this is an excellent work." --<i>ICv2</i><br><p/><br></br><p><b> About the Author </b></p></br></br>Born in the port town of Brest, Brittany, <b>Franckie Alarcon </b>studied graphic arts in Nantes, and after a few years as a graphic artist, decided to go freelance as illustrator and comic artist, realizing various graphic novels for prominent French publishers.