- Inbunden (Hardback)
- Antal sidor
- Commended for IACP Crystal Whisk Award (Baking) 2012
- McLachlan, Clay/Herme, Pierre
- 500 Illustrations, color
- 279 x 254 x 31 mm
- Antal komponenter
- 2177 g
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Cooking with Chocolate
Essential Recipes and Techniques
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Fler böcker av Frederic Bau
Encyclopedia of Chocolate
Ecole Du Grand Chocolat Valrhona, Frederic Bau
This reference book for cooking with chocolate at home includes recipes and professional advice from the prestigious Valrhona culinary school. Recipes are arranged in terms of difficulty to allow for a clearer sense of progression.
Recensioner i media
-More Than Just a Coffee Table Book - Even though it was originally published in French as the Encyclopedie 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 chocolate. I'm sure that just about every chocolate technique is covered in this book as well as several supporting techniques on the included DVD. The recipe section contains a wide variety of chocolate treats, which includes everyday chocolate recipes to more advanced recipes.- About.com
Bloggat om Cooking with Chocolate
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.