Chocolate: From Simple Cookies to Extravagant Showstoppers {FIRST EDITION}

Malgieri, Nick

ISBN 10: 0060187115 / ISBN 13: 9780060187118

Verlag: HarperCollins Publishers, Inc., New York, New York, U.S.A., 1998

Beschreibung

"Nicki Malgieri, who taught us everything we need to know about baking in HOW TO BAKE, takes on chocolate, the world's favorite food. With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency. In ten chapters, Nick offers a primer on basics and every kind of chocolate from cocoa to chips and white chocolate {and why it isn't really chocolate in the strictest sense} to big dark slabs of the world's favorite luxury food and the many, many ways to enjoy it." This book has 464 pages and is profusely illustrated.

Bestandsnummer des Verkäufers 038878

Bibliografische Details

• Titel: Chocolate: From Simple Cookies to Extravagant Showstoppers {FIRST EDITION}
• Verlag: HarperCollins Publishers, Inc., New York, New York, U.S.A.
• Veröffentlichungsdatum: 1998
• Sprache: Englisch
• ISBN-10: 0060187115
• ISBN-13: 9780060187118
• Bindung: Illustrated Hardcover
• Ausgabe: First Edition {First Printing}
• Zustand: Fine
• Zustand des Schutzumschlags: Fine
• Verkäuferkataloge:
  • Cookbook

Über diesen Titel

Inhaltsangabe

Nick Malgieri, who taught us everything we need to know about baking in How to Bake, takes on chocolate, the world's favorite food. With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency. In ten chapters, Nick offers a primer on basics and every kind of chocolate from coca to chips and white chocolate (and why it isn't really chocolate in the strictest sense) to big dark slabs of the world's favorite luxury food and the many, many ways to enjoy it.

Information on storage, handling, and the fundamentals needed to create chocolate confections is clear and concise. Recipe sections include everything you need to know to turn the food of the gods into desserts for us mortals: cakes and cookies, creams and custards, ice creams, pies and pastries, sauces and beverages, truffles and pralines, dipped and molded chocolates, all adapted for the home cook.

Illustrated with four-color photographs throughout, all 380 luscious recipes will send a shiver of delight down the spine of every chocolate lover. Chocolate is definitive without being intimidating; it is a true home companion for anyone who wants to cook with chocolate.

Über die Autorin bzw. den Autor

Nick Malgieri is the director of the baking department at Peter Kump's Cooking School in New York.