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Encyclopedia of Chocolate: Essential Recipes and Techniques
- ISBN13：9782080203663
- 出版社：Flammarion UK
- 作者：Frédéric Bau
- 裝訂／頁數：精裝／416頁
- 規格：24cm*19cm*3.3cm (高/寬/厚)
- 版次：2
- 出版日：2018/04/19
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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 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), i
作者簡介
Frederic Bau is creative director and executive chef of the Ecole du Grand Chocolat Valrhona, a world-renowned pastry and chocolate cooking school. Pierre Herme is an internationally renowned patissier. Clay McLachlan's photos have appeared in French Cooking.
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