Cooking With Chocolate ─ Essential Recipes and Techniques
- ISBN13:9782080200815
- 出版社:Flammarion UK
- 作者:Frédéric Bau
- 裝訂/頁數:精裝/415頁
- 規格:27.9cm*25.4cm*3.2cm (高/寬/厚)
- 出版日:2016/09/11
商品簡介
Organized into nine sections, 100 recipes are simplified for the home cook: classics (Sachertorte, pro fiteroles, 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. 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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