Chocolate Master Class : Essential Recipes And Techniques
| رقم التسجيلة | 6931 |
| نوع المادة | book |
| ردمك | 9782080202017 |
| رقم الطلب |
TX767.C5E8713 |
| العنوان | Chocolate Master Class : Essential Recipes And Techniques |
| بيانات النشر | Paris: Flammarion, 2014. |
| الوصف المادي | 192 P |
| المحتويات / النص |
- Techniques - Melting Chocolate - Tempering - Classic Molding - Coating - Ganache For Hand - Dipped Centers - Chocolate Cake Batter - Chocolate Mousses - Chocolate Cremeux - Chocolate Sauce - A Craving For Somthing - Velvety Moist - Melt in the mouth - Crunchy - Creamy |
| المستخلص |
From the precise method for tempering chocolate, to the creation of a divine chocolate mousse or soufflé, 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 bitter sweet 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 guide for chocolate lovers. |
| المواضيع | |
| الأسماء المرتبطة | Bau, Frederic |
| LDR | 00100cam a22001693a 4500 |
| 020 | |a 9782080202017 |
| 050 | |a TX767.C5E8713 |
| 245 | |a Chocolate Master Class : Essential Recipes And Techniques |
| 260 | |a Paris |b Flammarion, |c 2014 |
| 300 | |a 192 P. |
| 505 | |a - Techniques - Melting Chocolate - Tempering - Classic Molding - Coating - Ganache For Hand - Dipped Centers - Chocolate Cake Batter - Chocolate Mousses - Chocolate Cremeux - Chocolate Sauce - A Craving For Somthing - Velvety Moist - Melt in the mouth - Crunchy - Creamy |
| 520 | |a From the precise method for tempering chocolate, to the creation of a divine chocolate mousse or soufflé, 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 bitter sweet 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 guide for chocolate lovers. |
| 650 | |a |
| 650 | |a |
| 700 | |a Bau, Frederic |e edt |
| 910 | |a libsys:recno,6931 |
| العنوان | الوصف | النص |
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