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Encyclopedia of Chocolate: Essential Recipes and Techniques
Hardcover
$34.95
By Ecole Grand Chocolat Valrhona, Frederic Bau (Editor), Pierre Hermé (Foreword by), Clay McLachlan (Photographer)
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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...
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...
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