Cooking with Chocolate

Cooking with Chocolate : Essential Recipes and Techniques

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This comprehensive, practical, and heavily 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 fundamental step-by-step techniques: chocolate basics (tempering, ganaches, and pralines), candy fillings, decorations, doughs, creams and mousses, ice cream and sorbet, sauces, and bakers secrets (marbling, faultless cake, crusts, and beating egg whites). Each method is explained in text and photographs; fourteen are further clarified on the accompanying ninety-minute DVD. Organized into nine sections, more than 100 recipes are then simplified for the home cook: Classics (Black Forest cake, Sachertorte, profiteroles, 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 and gradually expand their baking abilities through experience. 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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  • Hardback | 416 pages
  • 248.92 x 276.86 x 35.56mm | 2,181.77g
  • Editions Flammarion
  • ParisFrance
  • English
  • 500 colour illustrations
  • 208020081X
  • 9782080200815
  • 53,457

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"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."

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About Frédéric Bau

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.

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