электронная библиотека

0 Название: Fusion Chocolate (Chocolate in Cuisine)
Автор: Frederic Bau
Издательство: Montagud Editores
Год: 2008 (English edition)
Cтраниц: 300
Формат: pdf
Размер: 39,14 Мб
Язык: English

It's not just a question of desserts, but rather savory cuisine, with chocolate playing a central role. Transformed from being the "final touch" in the texture of a sauce to being the star of the dish, exalted in all its splendor, a new world of aromas and flavors is created around chocolate. Frederick Bau, the celebrated head pastry chef and director of L'Ecole de Valrhona, undoubtedly knows more than anyone concerning chocolate and its application in sweet or savory cuisine.

0 Название: Cooking with Chocolate: Essential Recipes and Techniques
Автор: Frederic Bau (Editor), Clay McLachlan (Photographer), Pierre Hermé (Foreword)
Издательство: Flammarion
Год: 2011
Cтраниц: 416
Формат: pdf
Размер: 124,44 Мб
Язык: English

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.
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.