Encyclopedia of Chocolate: Essential Recipes and Techniques
ISBN-13:
9782080203663
ISBN-10:
2080203665
Edition:
2nd Revised edition
Author:
Ecole Grand Chocolat Valrhona, Frederic Bau
Publication date:
2018
Publisher:
Flammarion
Format:
Hardcover
416 pages
Category:
Fondue Pots
,
Kitchen Appliances
,
Frozen Desserts
,
Chocolate
,
Desserts
,
Confectionary
,
Art
,
Encyclopedias & Subject Guides
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Book details
ISBN-13:
9782080203663
ISBN-10:
2080203665
Edition:
2nd Revised edition
Author:
Ecole Grand Chocolat Valrhona, Frederic Bau
Publication date:
2018
Publisher:
Flammarion
Format:
Hardcover
416 pages
Category:
Fondue Pots
,
Kitchen Appliances
,
Frozen Desserts
,
Chocolate
,
Desserts
,
Confectionary
,
Art
,
Encyclopedias & Subject Guides
Summary
Encyclopedia of Chocolate: Essential Recipes and Techniques (ISBN-13: 9782080203663 and ISBN-10: 2080203665), written by authors
Ecole Grand Chocolat Valrhona, Frederic Bau, was published by Flammarion in 2018.
With an overall rating of 3.8 stars, it's a notable title among other
Fondue Pots
(Kitchen Appliances, Frozen Desserts, Chocolate, Desserts, Confectionary, Art, Encyclopedias & Subject Guides) books. You can easily purchase or rent Encyclopedia of Chocolate: Essential Recipes and Techniques (Hardcover) from BooksRun,
along with many other new and used
Fondue Pots
books
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And, if you're looking to sell your copy, our current buyback offer is $3.13.
Description
The Valrhona cooking school presents everything the amateur or professional baker needs to learn about cooking with chocolate.
One hundred fundamental techniques and more than a hundred recipes are explained with step-by-step photographs and clear instructions. Home chefs will learn chocolate basics (tempering, ganaches,pralines), baker’s secrets (marbling, faultless cake crusts, beating egg whites), and how to make candy fillings, decorations, doughs, cream and mousse bases, ice creams and sorbets, and sauces. Bakers can refer back to these building blocks as they progress with an increasing level of expertise through recipes from icing and cookie dough to macaroons and impressive mounted desserts.
Recipes include the great classics (Black Forest cake, profiteroles), tarts and tartlets (chocolate-pear, nut caramel), shared delights, teatime treats (chocolate-vanilla waffles, brownies), iced desserts (chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce), special-occasion splurges (dark chocolate fondue, hazelnut-praline Yule log), candies and confections (truffles, lollipops, chocolate-covered cherries), and savory dishes using chocolate.
Visual dictionaries of basic equipment and commonly used ingredients, tips for conserving chocolate,a guide to cocoa content, a glossary, and detailed indexes complete the volume.
One hundred fundamental techniques and more than a hundred recipes are explained with step-by-step photographs and clear instructions. Home chefs will learn chocolate basics (tempering, ganaches,pralines), baker’s secrets (marbling, faultless cake crusts, beating egg whites), and how to make candy fillings, decorations, doughs, cream and mousse bases, ice creams and sorbets, and sauces. Bakers can refer back to these building blocks as they progress with an increasing level of expertise through recipes from icing and cookie dough to macaroons and impressive mounted desserts.
Recipes include the great classics (Black Forest cake, profiteroles), tarts and tartlets (chocolate-pear, nut caramel), shared delights, teatime treats (chocolate-vanilla waffles, brownies), iced desserts (chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce), special-occasion splurges (dark chocolate fondue, hazelnut-praline Yule log), candies and confections (truffles, lollipops, chocolate-covered cherries), and savory dishes using chocolate.
Visual dictionaries of basic equipment and commonly used ingredients, tips for conserving chocolate,a guide to cocoa content, a glossary, and detailed indexes complete the volume.
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