Items related to Cooking with Chocolate: Essential Recipes and Techniques
Synopsis
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, pralines), candy fillings, decorations, doughs, creams and mousses, ice cream and sorbet, sauces, and baker’s secrets (marbling, faultless cake, crusts, 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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About the Author
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. Clay McLachlan's photographs were featured in French Cooking (Flammarion, 2010). L'ecole du Grand Chocolat Valrhona is a world-renowned pastry and chocolate cooking school.
"About this title" may belong to another edition of this title.
- PublisherFlammarion
- Publication date2011
- ISBN 10 208020081X
- ISBN 13 9782080200815
- BindingHardcover
- LanguageEnglish
- Number of pages416
- EditorFrédéric Bau
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Cooking with Chocolate : Essential Recipes and Techniques
Seller: Better World Books, Mishawaka, IN, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Used book that is in clean, average condition without any missing pages. Seller Inventory # 15518528-6
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Cooking with Chocolate. Essential Recipes and Techniques. Edited by Frédéric Bau - École du Grand Chocolat Valrhona. Photographs by Clay McLachlan. Foreword by Pierre Hermé.
Seller: Antiquariat Dirk Borutta, Berlin, Germany
Seller rating 5 out of 5 stars
415 Seiten/Pages. Überwiegend illustriert/mostly illustrated. 28 cm, Pappeinband mit Schutzumschlag / Hardcover with dust jacket. Schutzumschlag mit geringen Randblessuren. Sonst einwandfreies Exemplar. The book is in a fine condition. condition. Since the title weighs more than 1000 g, the international shipping costs are higher than they are displayed on Abebooks. It is best to ask me before ordering. Sprache: Deutsch. Seller Inventory # 17545AB
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Cooking with Chocolate. Essential Recipes and Techniques
Published by
Flammarion, Paris, 2011
ISBN 10: 208020081X
ISBN 13: 9782080200815
Used
Hardcover
First Edition
Seller: Literary Cat Books, Machynlleth, Powys, WALES, United Kingdom
Seller rating 4 out of 5 stars
Original decorated boards. Condition: Very Good. Dust Jacket Condition: Very Good. First Edition. With coloured plates & illustrations. Slight wear to spine, covers, corners & dustjacket. Spine somewhat faded. ; Quarto; 416 pages. Seller Inventory # LCB60291
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Cooking with Chocolate: Essential Recipes and Techniques
Seller: Old Lady Who?, Horse Branch, KY, U.S.A.
Seller rating 2 out of 5 stars
Hardcover. Condition: New. Dust Jacket Condition: New. McLachlon, Clay (illustrator). NEW! Still in the Publisher's clear wrap! This is a super-sized mega-book dedicated to CHOCOLATE! It is huge, has 500 color photos that detail the 200 recipes and techniques from the Valrhona Cooking School! As a great bonus, there is a 90 minute DVD inside that details pastry in all it's chocolate glory. 11 inches hih, 10 inches across and an inch and a quarter thick. What a gift! Seller Inventory # 002357
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Cooking with Chocolate: Essential Recipes and Techniques (Langue anglaise)
Published by
Flammarion, 2011
ISBN 10: 208020081X
ISBN 13: 9782080200815
Used
Hardcover
First Edition
Seller: John M. Gram, Port Huron, MI, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. 1st Edition. lower fore corners very gently bumped, otherwise a nice, clean, square, near fine copy, quarto, 416 pages, contains CD in rear pocket. Seller Inventory # 032035
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Cooking with Chocolate: Essential Recipes and Techniques (Langue anglaise)
Seller: SkylarkerBooks, DAYTON, NV, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: New. Outstanding Copy - Book Is In Fine Condition. Still In The Original Plastic. Boards Are Clean, Not Bumped. Fore Edges Are Clean. Interior Is Clean And Legible. Not Remaindered. Book. Seller Inventory # 033547
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Cooking with Chocolate: Essential Recipes and Techniques.
Published by
Flammarion,, Paris:, 2011
ISBN 10: 208020081X
ISBN 13: 9782080200815
Used
Hardcover
First Edition
Seller: Grendel Books, ABAA/ILAB, Springfield, MA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Fine. Dust Jacket Condition: Fine. Color photographs by Clay McLachlan throughout. Translated from the French by Carmella Abramowitz-Moreau. First printing thus. Fine in a fine dust jacket. Seller Inventory # 74045
Quantity: 1 available