Articles liés à Cooking With Chocolate: Essential Recipes and Techniques

Cooking With Chocolate: Essential Recipes and Techniques - Couverture rigide

 
9782080200815: Cooking With Chocolate: Essential Recipes and Techniques
Couverture rigide
ISBN 10 : 208020081X ISBN 13 : 9782080200815
Editeur : Flammarion, 2011

Synopsis

This comprehensive, illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen. This cooking school in book form opens with 100 step-by-step techniques: chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, creams and mousses, ice cream and sorbet, sauces, and baker's secrets. Each method is explained in text and photographs; fourteen are further clarified on the ninety-minute DVD.
Organized into nine sections, 100 recipes are simplified for the home cook: classics (Sachertorte, pro fiteroles, molten chocolate cake), tarts (chocolate-pear, nut-caramel), snacks (macaroons, waffles, brownies, choco-ginger churros), frozen desserts, special occasions (dark chocolate fondue, hazelnut-praline Yule log), and candy (truffles, lollipops, coconut bars).
Each recipe is graded with a three-star rating so the home chef can gauge its complexity. Cross references to techniques, DVD footage, glossary terms, and complementary recipes make navigation easy. The volume includes practical resources: visual dictionaries of kitchen equipment and common ingredients; tips for conserving chocolate; a guide to dark, milk, and white chocolate and the importance of cocoa content; and a detailed index.

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

À propos de l'auteur

Frederic Bau is the creative director and executive chef of l'ecole du Grand Chocolat Valrhona. French patissier Pierre Herme contributed to Paris Patisseries and is author of several cookbooks. Clay McLachlan's photographs were featured in French Cooking (Flammarion, 2010). L'ecole du Grand Chocolat Valrhona is a world-renowned pastry and chocolate cooking school.

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

Éditeur
Flammarion
Date d'édition
2011
Langue
français
ISBN 10 
208020081X
ISBN 13 
9782080200815
Reliure
Relié
Nombre de pages
416
Éditeur
Bau Frederic
Coordonnées du fabricant
non disponible
Personne responsable
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