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無庫存,下單後進貨(採購期約45個工作天)
Chocolate Master Class ― Essential Recipes and Techniques
  • Chocolate Master Class ― Essential Recipes and Techniques

  • ISBN13:9782080202017
  • 出版社:Flammarion UK
  • 作者:Frédéric Bau
  • 裝訂/頁數:精裝/192頁
  • 出版日:2016/10/14
定  價:NT$822元
優惠價: 79649
可得紅利積點:19 點

無庫存,下單後進貨(採購期約45個工作天)

商品簡介

作者簡介

The ultimate cookbook from the Valrhona school for chocolate makers, featuring a dozen essential techniques and seventy easy-to-follow recipes. From the precise method for tempering chocolate, to the creation of a divine chocolate mousse or souffle, this book offers the home cook an authoritative master class in working with chocolate. A dozen essential step-by-step techniques for mastering the artisanal skills of a chocolatier, such as ganache for hand-dipped candy, classic molds, and chocolate pastry cream. Seventy recipes are arranged by texture—moist, velvety, unctuous, crunchy, creamy—and make it easy to perfect the ideal chocolate delicacy for every occasion. The recipes range from mendiant candies to truffle hearts, from bittersweet panna cotta to warm chocolate tart, from coconut bars to fondue, and from classic pastries such as madeleines, brownies, and cupcakes, to more exotic delights like Klemanga, Pineapple-Mango-Coriander tart, or chocolate tea. Chocolate Master Class is an essential reference for chocolate lovers.
Frederic Bau, founder, creative director, and executive chef of l’Ecole du Grand Chocolat Valrhona, is widely regarded as one of the best chocolatiers in the world. He previously worked with Pierre Herme at Fauchon. Julie Haubourdin is a professional patissiere and former member of L’Ecole du Grand Chocolat Valrhona. Clay McLachlan’s photographs have been featured in Food & Wine, Conde Nast Traveler, Gourmet, and Wine Spectator, as well as in Beyond the Bread Basket, French Cooking: Essential Recipes and Techniques, Fine French Desserts: Essential Recipes and Techniques, and Cooking with Chocolate: Essential Recipes and Techniques. L’Ecole du Grand Chocolat Valrhona is a world renowned training center for the art of patisserie and chocolate.

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