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2 Burnside Cooking and Food- Chocolate and Candy

This title in other editions

Chocolate Passion: Recipes and Inspiration from the Kitchens of "Chocolatier Magazine

by

Chocolate Passion: Recipes and Inspiration from the Kitchens of "Chocolatier Magazine Cover

 

Synopses & Reviews

Publisher Comments:

Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts.

Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full-color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate.

Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.

Synopsis:

Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.

Synopsis:

Chocolate is often the most visible ingredient on dessert menus and usually the best-selling dessert item. This book presents 56 inspiring new recipes developed and tested by editors at Chocolatier magazine. Separate sections on white, milk, and dark chocolate make it easy to learn and master the secrets of working with every type of chocolate.

Table of Contents

A Passion for Chocolate.

White Chocolate Desserts.

Milk Chocolate Desserts.

Dark Chocolate Desserts.

Chocolate Guide.

Index.

Product Details

ISBN:
9780471293170
Subtitle:
Recipes and Inspiration from the Kitchens of Chocolatier Magazine
Other:
Boyle, Tish
Author:
Boyle, Tish
Author:
Moriarty, Timothy
Author:
Moriarty, Tim
Publisher:
Wiley
Location:
New York :
Subject:
Cookery
Subject:
Desserts
Subject:
Chocolate
Subject:
Cookery (Chocolate)
Subject:
Courses & Dishes - Desserts
Subject:
Courses & Dishes - Chocolate
Subject:
Cooking and Food-Desserts
Subject:
Cooking
Copyright:
Edition Description:
Includes bibliographical references and index.
Series Volume:
GTR-345
Publication Date:
19991108
Binding:
Hardback
Language:
English
Illustrations:
Yes
Pages:
328
Dimensions:
11.18x8.86x1.12 in. 3.14 lbs.

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Related Subjects


Cooking and Food » Baking » General
Cooking and Food » Desserts and Candy » Chocolate and Candy
Cooking and Food » Desserts and Candy » General
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine
Science and Mathematics » Biology » Molecular

Chocolate Passion: Recipes and Inspiration from the Kitchens of "Chocolatier Magazine Used Hardcover
0 stars - 0 reviews
$17.95 In Stock
Product details 328 pages John Wiley & Sons - English 9780471293170 Reviews:
"Synopsis" by , Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.
"Synopsis" by , Chocolate is often the most visible ingredient on dessert menus and usually the best-selling dessert item. This book presents 56 inspiring new recipes developed and tested by editors at Chocolatier magazine. Separate sections on white, milk, and dark chocolate make it easy to learn and master the secrets of working with every type of chocolate.
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