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Cooking With Chocolate Essential Recipes and Techniques (Hardcover)

Author:  Frederic (EDT)/ Mclachlan Bau Editor:  Frederic Bau Foreword By:  Pierre Herme Photographer:  Clay McLachlan
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Cooking With Chocolate Bau, Frederic (EDT)/ Mclachlan, Clay (PHT)/ Herme, Pierre (FRW)/ LEcole du Grand Chocolat Valrhona 1 of 1
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FORMAT: Hardcover
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Learn more about Cooking With Chocolate:

Format: Hardcover
ISBN-10: 208020081X
ISBN-13: 9782080200815
Sku: 219495555
Publish Date: 10/18/2011
Dimensions:  (in Inches) 11H x 10L x 1.25T
Pages:  416
From the Publisher:
This comprehensive, 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 step-by-step techniques: chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, creams and mousses, ice cream and sorbet, sauces, and baker’s secrets. Each method is explained in text and photographs; fourteen are further clarified on the ninety-minute DVD.
Organized into nine sections, 100 recipes are simplified for the home cook: classics (Sachertorte, pro-fiteroles, 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. 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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