COOKING WITH CHOCOLATE

De: FREDERIC BAU

 
Sección: gastronomia » recetarios

EAN: 9782080200815

WITH AN INTRODUCTION BY INTERNATIONALLY RENOWNED FRENCH PÁTISSIER PIERRE HERMÉ AND THE COLLECTIVE EXPERIENCE OF EIGHT MASTER CHOCOLATIERS FROM THE PRESTIGIOUS ÉCOLE DU GRAND CHOCOLAT VALRHONA, THIS COMPREHENSIVE VOLUME IS A KEY REFERENCE FOR WORKING WITH CHOCOLATE IN THE HOME KITCHEN. IT INCLUDES: 500 STEP-BY-STEP PHOTOGRAPHS. 100 FUNDAMENTAL SKILLS, TECHNIQUES, AND BUILDING-BLOCK RECIPES FOR COOKING WITH CHOCOLATE (FROM TEMPERING AND GANACHES TO CROISSANT DOUGH, PASTRU CREAMS TO FROZEN DESSERTS, AND THE SECRETS TO ACHIEVING A PERFECT CHOCOLATE MOUSSE) A TWENTY-PAGE GUIDE TO THE SCIENCE AND HISTORY OF CHOCOLATE AND TO ESSENTIAL CHOCOLATE-MAKING INGREDIENTS. MORE THAN 100 RECIPES, GRADED FOR COMPLEXITY: ALL THE GREAT CLASSICS (ÉCLAIRS, PROFITEROLES, CHOCOLATE SOUFFLÉ) AND CONTEMPORARY DESSERTS (MACAROONS, VERRINES), AS WELL AS TARTS, BAKED GOODS, CONFECTIONERY, AND SPECIAL OCCASION AND ICED DESSERTS PRACTICAL REFERENCES: AN ILLUSTRATED GUIDE TO ESSENTIAL KITCHEN EQUIPMENT, A GLOSSARY, AND A COMPREHENSIVE INDEX OF RECIPES AND TECHNIQUES EIGHT BONUS RECIPES BY THE GREATEST FRENCH PÁTISSIERS, INCLUDING GILLES MARCHAL OF THE MAISON DU CHOCOLAT, CRISTOPHE ADAM OF FAUCHON, AND JEAN-PAUL HÉVEN. A COMPLEMENTARY NINETY-MINUTE DVD FEATURES LIVE, CONCISE DEMONSTRATIONS OF FOURTEEN ESSENTIAL TECHNIQUES