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Encyclopedia of Chocolate
Essential Recipes and Techniques
Besorgungstitel - wird vorgemerkt | Lieferzeit: Besorgungstitel - Lieferbar innerhalb von 10 Werktagen I
Artikel-Nr:
9782080203663
Veröffentl:
2018
Erscheinungsdatum:
19.04.2018
Seiten:
416
Autor:
Ecole du Grand Chocolat Valrhona
Gewicht:
1535 g
Format:
246x195x35 mm
Sprache:
Englisch
Beschreibung:
Frédéric Bau worked at Fauchon before becoming the founder, creative director, and executive chef of the École du Grand Chocolat Valrhona, a world-renowned pastry and chocolate culinary school with locations in Versailles and Tain l¿Hermitage, France; Tokyo, Japan, and New York, United States. Pierre Hermé, the world¿s most celebrated pâtissier, has published numerous cookbooks including Chocolate (Flammarion, 2016). Clay McLachlan¿s photographs have been published in French Cooking, Éric Kayser¿s New French Recipes, and Beyond the Bread Basket.
This reference book for cooking with chocolate at home includes recipes and professional advice from the prestigious Valrhona culinary school. Recipes are arranged in terms of difficulty to allow for a clearer sense of progression.