Cooking with Chocolate: The Best Recipes and Tips from a Master Pastry Chef - Couverture rigide

Johansson, Magnus

 
9781616088279: Cooking with Chocolate: The Best Recipes and Tips from a Master Pastry Chef
Couverture rigide
ISBN 10 : 1616088273 ISBN 13 : 9781616088279
Editeur : Skyhorse, 2012

Synopsis

Even experienced bakers can be intimidated by the demands of successfully working with chocolate, which requires an experienced touch and careful handling to achieve great results. You can teach yourself this complex and delicate art through hours of painful trial and error . . . or you can master the skills of cooking with chocolate with help from one of the greatest pastry chefs in Europe!

Master chef Magnus Johansson has served desserts at Nobel Prize banquets and the birthday parties of Swedish royalty. Now he shares all of his tips, tricks, and recipes with you in this award-winning cookbook. While the results you’ll get from this collection are professional-caliber, the theme is simplicity: in every recipe, Johansson gives explanations of each step, helpful photographs to illustrate trickier techniques, and everything else you need to make successful chocolate desserts.

The delicious recipes featured here include:

  • Buttercream Cake with Raspberries and Chocolate Cream
  • Almond Macaroons with Cocoa Nibs
  • Chocolate-Dipped Brioche
  • Sugar Cake with Chocolate Ripple
  • Spicy Chocolate-Coated Hazelnuts
  • Chocolate and Blood Orange Tart  
The recipes also include tips detailing all the processes and techniques for working with chocolate, such as tempering. Whether you are a dessert connoisseur looking to refine your skills with guidance from a master, or a beginner just starting on your journey into the world of chocolate desserts, Cooking with Chocolate has what you need!

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l?auteur

Magnus Johansson is an internationally recognized and award-winning Swedish pastry chef. He is a gold medalist in the Culinary Olympics, and founded a chocolate festival at the Nordic Museum in Stockholm. He is a frequent lecturer and leader of culinary seminars.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Skyhorse
Date d'édition
2012
Langue
anglais
ISBN 10 
1616088273
ISBN 13 
9781616088279
Reliure
Relié
Nombre de pages
160
Coordonnées du fabricant
non disponible
Personne responsable
Simon and Schuster Netherlands BV
info@simonandschuster.nl

Herculesplein 96
Utrecht
3584 AA
Pays-Bas