Verwandte Artikel zu Chocolate Master Class: Essential Recipes and Techniques
Inhaltsangabe
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 texture―moist, velvety, unctuous, crunchy, creamy―and 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.
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Über die Autorin bzw. den Autor
Frédéric Bau, founder, creative director, and executive chef of l’École du Grand Chocolat Valrhona, is widely regarded as one of the best chocolatiers in the world. He previously worked with Pierre Hermé at Fauchon. Julie Haubourdin is a professional pâtissière and former member of L’École du Grand Chocolat Valrhona. Clay McLachlan’s photographs have been featured in Food & Wine, Condé 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’École du Grand Chocolat Valrhona is a world renowned training center for the art of patisserie and chocolate.
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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.
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- VerlagFlammarion
- Erscheinungsdatum2014
- ISBN 10 2080202014
- ISBN 13 9782080202017
- EinbandTapa dura
- SpracheEnglisch
- Anzahl der Seiten192
- HerausgeberBau Frédéric
- Kontakt zum HerstellerNicht verfügbar
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Chocolate Master Class: Essential Recipes and Techniques
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Chocolate Master Class: Essential Recipes and Techniques
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Hardcover. Zustand: very good. Purchase pre-owned books for prompt service and customer satisfaction. Bestandsnummer des Verkäufers UnScanned2080202014
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Chocolate Master Class: Essential Recipes and Techniques
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Hardcover. Zustand: new. Excellent Condition.Excels in customer satisfaction, prompt replies, and quality checks. Bestandsnummer des Verkäufers Scanned2080202014
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Chocolate Master Class: Essential Recipes and Techniques
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Hardcover. Zustand: Very Good. Very Good. book. Bestandsnummer des Verkäufers D8S0-3-M-2080202014-3
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