Cooking with Chocolate: Essential Recipes and TechniquesКНИГИ » КУЛИНАРИЯ
Название: Cooking with Chocolate: Essential Recipes and Techniques Автор: Frederic Bau (Editor), Clay McLachlan (Photographer), Pierre Hermé (Foreword) Издательство: Flammarion ISBN: 978-2080200815 Год: 2011 Cтраниц: 416 Формат: pdf Размер: 124,44 Мб Язык: English
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.
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Cooking with Chocolate: Essential Recipes and Techniques 
