Chocolate Master Class - Couverture rigide

Ecole Grand Chocolat Valrhona

 
9782080202017: Chocolate Master Class
Couverture rigide
ISBN 10 : 2080202014 ISBN 13 : 9782080202017
Editeur : FLAMMARION, 2014

Synopsis

From the precise method for tempering chocolate, to the creation of a divine chocolate mousse or soufflé, this book offers the home cook an authoritative master class in working with chocolate. A dozen essential step-by-step techniques for mastering the artisanal skills of a chocolatier, such as ganache for hand-dipped candy, classic molds, and chocolate pastry cream. Seventy recipes are arranged by texturemoist, velvety, unctuous, crunchy, creamyand make it easy to perfect the ideal chocolate delicacy for every occasion. The recipes range from mendiant candies to truffle hearts, from bitter sweet panna cotta to warm chocolate tart, from coconut bars to fondue, and from classic pastries such as madeleines, brownies, and cupcakes, to more exotic delights like Klemanga, Pineapple-Mango-Coriander tart, or chocolate tea. Chocolate Master Class is an essential guide for chocolate lovers.

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

À propos de l?auteur

Frederic Bau, founder, creative director, and executive chef of l'Ecole du Grand Chocolat Valrhona, is widely regarded as one of the best chocolatiers in the world. He previously worked with Pierre Herme at Fauchon. Julie Haubourdin is a professional patissiere and former member of L'Ecole du Grand Chocolat Valrhona. Clay McLachlan's photographs have been featured in Food & Wine, Conde Nast Traveler, Gourmet, and Wine Spectator, as well as in Beyond the Bread Basket, French Cooking: Essential Recipes and Techniques, Fine French Desserts: Essential Recipes and Techniques, and Cooking with Chocolate: Essential Recipes and Techniques. L'Ecole du Grand Chocolat Valrhona is a world renowned training center for the art of patisserie and chocolate.

À propos de la quatrième de couverture

From the precise method for tempering chocolate, to the creation of a divine chocolate mousse or soufflé, this book offers the home cook an authoritative master class in working with chocolate. A dozen essential step-by-step techniques for mastering the artisanal skills of a chocolatier, such as ganache for hand-dipped candy, classic molds, and chocolate pastry cream. Seventy recipes are arranged by texturemoist, velvety, unctuous, crunchy, creamyand make it easy to perfect the ideal chocolate delicacy for every occasion. The recipes range from mendiant candies to truffle hearts, from bitter sweet panna cotta to warm chocolate tart, from coconut bars to fondue, and from classic pastries such as madeleines, brownies, and cupcakes, to more exotic delights like Klemanga, Pineapple-Mango-Coriander tart, or chocolate tea. Chocolate Master Class is an essential guide for chocolate lovers.

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
2014
Langue
anglais
ISBN 10 
2080202014
ISBN 13 
9782080202017
Reliure
Relié
Nombre de pages
192
Éditeur
Bau Frédéric
Coordonnées du fabricant
non disponible
Personne responsable
NOSOLI72
33155536069
SCLIENT@chapitre.com

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