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1 Remote Warehouse Cooking and Food- Chocolate and Candy
6 Remote Warehouse Cooking and Food- Chocolate and Candy

Cooking with Chocolate: Essential Recipes and Techniques

by

Cooking with Chocolate: Essential Recipes and Techniques Cover

 

Synopses & Reviews

Publisher Comments:

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.    

     

About the Author

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.

Product Details

ISBN:
9782080200815
Author:
Bau, Frederic (edt)
Publisher:
Flammarion-Pere Castor
Author:
McLachlan, Clay
Author:
L'Ecole du Gr
Author:
Herme, Pierre
Author:
and Chocolat Valrhona
Author:
Bau, Frederic
Author:
L'Ecole du Grand Chocolat Valrhona
Subject:
Chocolate
Subject:
Cooking and Food-Chocolate and Candy
Copyright:
Publication Date:
20111031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
475 COLOR ILLUSTRATIONS
Pages:
416
Dimensions:
10.9 x 9.76 x 1.36 in 4.78 lb

Related Subjects

Cooking and Food » Desserts and Candy » Chocolate and Candy
Travel » General

Cooking with Chocolate: Essential Recipes and Techniques New Hardcover
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