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Cooking with Chocolate: Essential Recipes and Techniques

From Brand: Flammarion




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 | #761243 in Books |  Flammarion |  2011-10-18 |  2011-10-18 | Original language:English | PDF # 1 |  10.92 x1.34 x9.76l,4.80 | File type: PDF | 416 pages

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||68 of 69 people found the following review helpful.| Great for reading about chocolate techniques...|By Kat L|I really enjoyed reading the individual blurbs from each chef, and the introduction to the book has more detail about the actual process of cooking with chocolate than I have found elsewhere. However, I wasn't blown away by the recipes; some are incredible, some are fairly poorly written (the ingredient list and/or inst| |"More Than Just a Coffee Table Book - Even though it was originally published in French as the Encyclopédie du Chocolat, it should not be confused with the dry, dusty encyclopedias of days gone by. It is the definitive go-to book for everything c

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-minu...

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