Cooking With Chocolate: Essential Recipes and Techniques

Bau, Frederic (Editor)/ Mclachlan, Clay (Photographer)/ Herme, Pierre (Foreward By)/ L'Ecole du Grand Chocolat Valrhona (Corporate Author)

ISBN 10: 208020081X / ISBN 13: 9782080200815

Verlag: Flammarion, 2011

hardback/dvd edition. 415 pages. 11.00x10.00x1.25 inches. In Stock. Bestandsnummer des Verkäufers 208020081X

Inhaltsangabe:

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.    

Über die Autorin bzw. den Autor: 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.

Bibliografische Details

Titel: Cooking With Chocolate: Essential Recipes ...
Verlag: Flammarion
Erscheinungsdatum: 2011
Einband: Hardcover
Zustand: Brand New