Even experienced bakers can be intimidated by the demands of
successfully working with chocolate, which requires an experienced
touch and careful handling to achieve great results. You can teach
yourself this complex and delicate art through hours of painful
trial and error . . . or you can master the skills of cooking with
chocolate with help from one of the greatest pastry chefs in
Europe
Master chef Magnus Johansson has served desserts at Nobel Prize
banquets and the birthday parties of Swedish royalty. Now he shares
all of his tips, tricks, and recipes with you in this award-winning
cookbook. While the results you'll get from this collection are
professional-caliber, the theme is simplicity: in every recipe,
Johansson gives explanations of each step, helpful photographs to
illustrate trickier techniques, and everything else you need to
make successful chocolate desserts.
The delicious recipes featured here include: Buttercream Cake
with Raspberries and Chocolate CreamAlmond Macaroons with Cocoa
NibsChocolate-Dipped BriocheSugar Cake with Chocolate RippleSpicy
Chocolate-Coated HazelnutsChocolate and Blood Orange Tart The
recipes also include tips detailing all the processes and
techniques for working with chocolate, such as tempering. Whether
you are a dessert connoisseur looking to refine your skills with
guidance from a master, or a beginner just starting on your journey
into the world of chocolate desserts, "Cooking with Chocolate" has
what you need
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