Fusion Chocolate (Chocolate in Cuisine)КНИГИ » КУЛИНАРИЯ
Название: Fusion Chocolate (Chocolate in Cuisine) Автор: Frederic Bau Издательство: Montagud Editores ISBN: 978-8472121171 Год: 2008 (English edition) Cтраниц: 300 Формат: pdf Размер: 39,14 Мб Язык: English
It's not just a question of desserts, but rather savory cuisine, with chocolate playing a central role. Transformed from being the "final touch" in the texture of a sauce to being the star of the dish, exalted in all its splendor, a new world of aromas and flavors is created around chocolate. Frederick Bau, the celebrated head pastry chef and director of L'Ecole de Valrhona, undoubtedly knows more than anyone concerning chocolate and its application in sweet or savory cuisine.
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Fusion Chocolate (Chocolate in Cuisine) 
