Flammarion, 2010. — 387 p. — ISBN: 978-2-0812-3724-7. Un ouvrage essentiel, résolument pédagogique et entièrement illustré, qui séduira le débutant comme le professionnel. Plus de 100 techniques de la pâtisserie pour tout savoir sur le chocolat (tempérage, ganaches, mousses, décors, glaçages.); Tous les gestes expliqués en photos pas à pas pour réussir facilement vos desserts;...
Flammarion, 2010. — 387 p. — ISBN: 978-2-0812-3724-7. Toutes les techniques de base du chocolat expliquées pas à pas par des professionnels. Un ouvrage essentiel, resulument pedagogique et entierement illustre, qui seduira le debutant comme le professionnel. Plus de 100 techniques de la patisserie pour tout savoire sur le chocolat (temperage, ganaches, mousses, decors,...
Pages: 140. Langue: Français. Produit phare des gourmands, le chocolat se prête à de nombreuses préparations pâtissières et même dans quelques préparations salées. Cet ouvrage vous propose des centaines de recettes de chocolat!
Aurum Press, 2011. — 224. — ISBN: 978-1906417598. A masterclass that unveils all the techniques and secrets a chocolate lover could wish for, before moving on to the mouth-watering array of recipes — like Thyme and Honey Filled Chocolates and Madagascan Chocolate Ice Cream. This much-loved confectionary's origins are covered first, from the quality of cocoa pods to the...
Running Press, 2011. — 256 p. Choclatique is a chocolate lover's dream. Ed Engoron has traveled to more than 130 countries in search of the best chocolate the world has to offer. From exploring the Amazon jungle to dining at the Grand Palace of Thailand to studying at Paris' famed Cordon Bleu, Ed's experiences are the inspiration for the amazing chocolate creations in...
Running Press, 2011. — 497 p. The more than 170 easy recipes are based on five essential building blocks or ganaches (glaze or filling made from chocolate and cream) that allow you to whip up luscious chocolate delights minutes before dinner.
Agnes Vienot, 2002. — 255 p. Chaud ou froid, crémeux ou croustillant, onctueux, épais ou moelleux, amer ou sucré, noir, au lait ou bien blanc, le chocolat - ingrédient le plus enivrant du monde - est ici à l'honneur. Mes Desserts au chocolat révélera aux experts en pâtisserie ou aux débutants en quête de sensations les talents et les secrets des desserts de Pierre Hermé, son...
Rocher, 2015. — EAN 9782268076607. FConnaissiez-vous le nectar des dieux que les Mayas préparaient avec les fèves de cacao pour les préliminaires du mariage ? Saviez-vous que Cortés, sous Charles V en 1528, découvre le cacao et son importance, mais garde cette découverte pour lui ? Cinquante ans plus tard des cargaisons arrivent en Europe. Connaissiez-vous le cacaotier ? Il...
Www.meilleurduchef.com, 2013. — 60 p. Cacao Barry : la passion et la créativité depuis 1842 Sucettes de guimauve à la framboise, enrobées de chocolat Sphère meringuée, mousse chocolatée et compotée de cerises au gingembre Dôme cacao constellation Dôme bavaroise chocolat blanc, crémeux violette sur fondant chocolat, nappage miroir violet Trianon au chocolat Le Choc’Exotique...
18th ed. — Italian Gourmet, 2018. — 304 p. — ISBN10: 8898675712; ISBN13: 978-8898675715. Sono passati vent’anni dalla prima edizione di “Oro Colato”, allora pubblicato da una grande azienda del mondo del cioccolato. Nato come libro promozionale e informativo su quel meraviglioso oro, profumato e scuro, arrivato dal Nuovo Mondo per deliziarci - il cioccolato - in soli due anni...
Summersdale Publishers, 2004. - 96 p. ISBN10: 1840243872 With the history of the food of the gods to choco-myths and famous chocoholics; choco-horoscopes; choco-games and choco-recipes this is a treat for chocolate lovers. Choco-Chronicle Top-of-the-Chocs Chocotionary Choco-Love Choco-Lust Easter Eggs Truffle Trivia A Choco Party Choc-Cook Choco-Horoscopes Top-Choco-Tips
Wiley, 2011. — 416 p. A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter. Covering the full spectrum of chocolate work--from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly--The Art of the Chocolatier is the most complete and comprehensive guide to chocolate making...
Author: Jane Pare Published: Company's coming publishin limited 193 p. October, 2000 All about chocolate Decorating with chocolate Recipes: Beverages Cakes Candy Cheesecakes Cookies Desserts Icings, fillings and frostings Main dishes Muffins and breads Pies Sauces
Chronicle Books, 2008. — 195 p. — ISBN: 0811860892. "Bitter Chocolate" by Sarah Perry (English edition). Dark chocolate lovers will fall head over heels for each of the more than 60 indulgent recipes in Deep Dark Chocolate. Everyday treats include Black Magic Chocolate Espresso Cookies and Crunchy Nut Bittersweet Caramel Bars, while fancy delights like Papa Haydn's Chocolate...
Dorling Kindersley Limited, London, GB, 2016. — 226 p. — ISBN: 024122943X Chocolate is a decadent visual exploration of the world's favorite indulgence, from its origins to tasting, techniques, and recipes, so every chocoholic can really appreciate every mouthful. Find out how to identify quality when buying, taste like a pro, or make your own chocolate at home and experiment...
Quarry Books, 2007. — 176 p. Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their...
Chartwell Books, Inc, 2009. - 240 p. The Chocolate Bible explores the history of cocoa and making chocolate as well as a selection of recipes for chocolate candies, desserts, drinks, and some unusual main courses. You can indulge your passion for chocolate with this visually amazing and comprehensive book.
Könemann, 1998. — 65 p. Language: French. Péché mignon séculaire, le chocolat riche et crémeux, au goût divin, est l'un des plus grands plaisirs de la bouche. Pâtissiers en herbe ou maîtres en la matière, vous n'aurez aucune peine à suivre ces succulentes recettes, illustrées par des photos explicites: Biscuits et petits fours exquis, cocktails au chocolat, ou gâteaux...
Tielt: Lannoo Publishers, 2006. — 202 p. Jean-Pierre Wybauw is world-famous as 'Mr Chocolate', the top teacher from Barry-Callebaut, who travels the world giving courses to chocolate makers. Contains dozens of tips and tricks, showing professionals and amateurs what can be done with chocolate.
Lannoo Publishers, 2007. — 232 p. In this fascinating book, Wybauw lets the reader in on those tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making. With sumptuous photography Tony de Luc, this is a book for any chocophile!
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