| Cooking with Chocolate: Essential Recipes and Techniques (Book & DVD) |  | Creators: Frederic Bau, Clay McLachlan, Pierre Herme, L'Ecole du Grand Chocolat Valrhona
Publisher: Flammarion
Category: Book
List Price: $49.95
Buy New: $30.08
as of 5/27/2012 14:39 EDT details
You Save: $19.87 (40%)
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Seller: Amazon.com
Sales Rank: 55,426
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Edition: Har/DVD
Pages: 416
Number Of Items: 1
Shipping Weight (lbs): 0
Dimensions (in): 0 x 0 x 0
ISBN: 208020081X
EAN: 9782080200815
ASIN: 208020081X
Publication Date: October 18, 2011
Shipping: Eligible for FREE Super Saver Shipping
Availability: Usually ships in 24 hours
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Product Description
This comprehensive, 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 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. Each method is explained in text and photographs; fourteen are further clarified on the ninety-minute DVD.
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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