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無庫存,下單後進貨(採購期約45個工作天)
Encyclopedia of Chocolate ― Essential Recipes and Techniques
定  價:NT$1372元
優惠價: 791084
可得紅利積點:32 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 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), iced desserts (chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce), special-occasion splurges (dark chocolate fondue, hazelnut-praline Yule log), candies and confections (truffles, lollipops, chocolate-covered cherries), and savory dishes using chocolate.

Visual dictionaries of basic equipment and commonly used ingredients, tips for conserving chocolate,a guide to cocoa content, a glossary, and detailed indexes complete the volume.
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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