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A complete course in the art of baking with chocolate from The "Harvard of gastronomy" Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking school. Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes - this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs. From the classics - chocolate mousse, custard tart, éclairs, profiteroles, macarons - to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.
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Chocolate, Auteurscollectief
- Taal
- Jaar van publicatie
- 2019
- product-detail.submit-box.info.binding
- (Hardcover)
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- Titel
- Chocolate
- Taal
- Engels
- Auteurs
- Auteurscollectief
- Uitgever
- Flammarion
- Jaar van publicatie
- 2019
- Formaat
- Hardcover
- Aantal pagina's
- 304
- ISBN10
- 2080204068
- ISBN13
- 9782080204066
- Reeks
- Beoordeling
- 4,65 van 5
- Aantekening
- A complete course in the art of baking with chocolate from The "Harvard of gastronomy" Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking school. Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes - this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs. From the classics - chocolate mousse, custard tart, éclairs, profiteroles, macarons - to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.