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    Cooking with Chocolate: Essential Recipes and Techniques (Flammarion) (Hardback) By (author) Frédéric Bau, By (author) Clay McLachlan

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    DescriptionThis 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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  • Full bibliographic data for Cooking with Chocolate

    Title
    Cooking with Chocolate
    Subtitle
    Essential Recipes and Techniques
    Authors and contributors
    By (author) Frédéric Bau, By (author) Clay McLachlan
    Physical properties
    Format: Hardback
    Number of pages: 416
    Width: 249 mm
    Height: 277 mm
    Thickness: 36 mm
    Weight: 2,182 g
    Language
    English
    ISBN
    ISBN 13: 9782080200815
    ISBN 10: 208020081X
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    DC22: 641.6374
    B&T Modifier: Subject Development: 06
    Warengruppen-Systematik des deutschen Buchhandels: 14550
    Libri: ENGM3400
    LC classification: TX
    B&T Modifier: Region of Publication: 04
    Libri: SCHO9500
    B&T Approval Code: A97405000
    BIC subject category V2: WBTX
    DC22: 641.6/374
    LC subject heading:
    BISAC V2.8: CKB018000
    Libri: KOCH3025
    Thema V1.0: WBTX
    Illustrations note
    500 colour illustrations
    Publisher
    Editions Flammarion
    Imprint name
    FLAMMARION
    Publication date
    18 October 2011
    Publication City/Country
    Paris
    Author Information
    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. ClayMcLachlan's photographs were featured in "French Cooking" (Flammarion, 2010). L'ecole du Grand Chocolat Valrhona is a world-renowned pastry and chocolate cooking school.
    Review quote
    "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