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, and pralines), candy fillings,
decorations, doughs, creams and mousses, ice cream and sorbet,
sauces, and bakers secrets (marbling, faultless cake, crusts, and
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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