Download Cooking with Chocolate Essential Recipes and Techniques Frederic Bau Clay McLachlan Pierre Hermé L'Ecole du Grand Chocolat Valrhona 9782080200815 Books

Download As PDF : Cooking with Chocolate Essential Recipes and Techniques Frederic Bau Clay McLachlan Pierre Hermé L'Ecole du Grand Chocolat Valrhona 9782080200815 Books

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.    

Download Cooking with Chocolate Essential Recipes and Techniques Frederic Bau Clay McLachlan Pierre Hermé L'Ecole du Grand Chocolat Valrhona 9782080200815 Books

"Reading this book is better than reading most novels. Wow. Beautiful photos and that make me want to try every recipe. The instructions are clear and the ingredients are common. There are a few fun new tools to find, but that is part of expanding my knowledge and kitchen base...new tools like stainless steel rulers which hold up what I would describe as a long, thin chocolate ganache tart. Very clever and not hard to do. The recipes I've tried are exquisite and I can't want to cook the entire book...so much to learn and wonderful chocolaty foods to enjoy. This book is a masterpiece."

Product details Hardcover 416 pages Publisher Flammarion; Har/DVD edition (October 18, 2011) Language English ISBN-10 208020081X

Tags : Cooking with Chocolate Essential Recipes and Techniques [Frederic Bau, Clay McLachlan, Pierre Hermé, L'Ecole du Grand Chocolat Valrhona] on . 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,Frederic Bau, Clay McLachlan, Pierre Hermé, L'Ecole du Grand Chocolat Valrhona,Cooking with Chocolate Essential Recipes and Techniques,Flammarion,208020081X,Cooking (Chocolate),BAKING - CONFECTIONERY,COOKING / Courses Dishes / Confectionery,COOKING / Courses Dishes / Desserts,COOKING / Specific Ingredients / Chocolate,Cooking,Cooking / Wine,Cooking with chocolate,Cooking/Courses Dishes - Confectionery,Cooking/Courses Dishes - Desserts,Courses Dishes - Chocolate,GENERAL,General Adult,Non-Fiction,Techniques,Western Europe,cookbooks;cooking;cookbook;baking;chocolate;candy;dessert;dessert cookbook;desserts;baking cookbook;baking cookbooks;bakery;cook books;cook book;cooking books;candy making;cooking gifts;dessert cookbooks;chocolate cookbook;bake;chocolate book;chocolate lovers gifts;baker;dessert for two;food;tea;reference;how to;beer;coffee;flowers;ice cream;fermentation;diy;gardening;wine;craft;crafts;pastry;bourbon;cocktails;health;cookies;cupcakes;homemade;brewery;cocktail;kids cooking;cook;england;juicing,chocolate; cookbook; cookbooks; desserts; baking; dessert; cook books; cook book; cooking; food; dessert cookbook; sweets; baking cookbooks; baking cookbook; how to; candy; pastry; chocolate cookbook; cake; cooking books; cooking gifts; dessert cookbooks; dessert for two; reference; tea; beer; ice cream; brownies; cookies; cupcakes; wine; craft; crafts; hobbies; homemade; diy; fermentation; coffee; cook; pie; gardening; cakes; bread; bake; cocktail; bakery; flowers; drinks; health; candy making; baker; chocolate book; chocolate lovers gifts,Cooking with chocolate

Cooking with Chocolate Essential Recipes and Techniques Frederic Bau Clay McLachlan Pierre Hermé L'Ecole du Grand Chocolat Valrhona 9782080200815 Books Reviews :

Cooking with Chocolate Essential Recipes and Techniques Frederic Bau Clay McLachlan Pierre Hermé L'Ecole du Grand Chocolat Valrhona 9782080200815 Books Reviews

• I really enjoyed reading the individual blurbs from each chef, and the introduction to the book has more detail about the actual process of cooking with chocolate than I have found elsewhere. However, I wasn't blown away by the recipes; some are incredible, some are fairly poorly written (the ingredient list and/or instructions). In at least two instances that I have noticed, the ingredient list doesn't actually give an amount or weight (e.g. it just says, milk & chocolate), and the instructions do not further elucidate the proportions necessary to achieve the final product. In another case, one ingredient is called for within two different sections of the instructions, while another ingredient is left out of the process. It may just be a translation error, or a printing error, but still... There are also some recipes where detail is lacking "heat for a while, then blah blah blah". The photography is gorgeous, and I want to eat everything in this cookbook, but it's a pretty pricey cookbook for so many errors, especially when pastry is a field where precise measurements matter.
• The book is an excellent companion to those who love to actually cook with chocolate. However, it is not a chocolatier's reference but rather an advanced cookbook in the subject of preparing dishes that include chocolate. Basic chocolate preparation techniques are covered, but specialized knowledge, e.g., on how to garnish pralines and other solid chocolate bombons is left perhaps a bit more into a question mark. Nevertheless, the range of recipes is refreshingly broadened not only with desserts but also with unexpected combinations such as chocolate and seafood. There is a DVD that accompanies the book and explains some of the techniques.
• Reading this book is better than reading most novels. Wow. Beautiful photos and that make me want to try every recipe. The instructions are clear and the ingredients are common. There are a few fun new tools to find, but that is part of expanding my knowledge and kitchen base...new tools like stainless steel rulers which hold up what I would describe as a long, thin chocolate ganache tart. Very clever and not hard to do. The recipes I've tried are exquisite and I can't want to cook the entire book...so much to learn and wonderful chocolaty foods to enjoy. This book is a masterpiece.
• This book covers all the fundamental chocolate techniques in detail with a variety of basic recipes to demonstrate the point and to showcase some variations. It then dedicates over 1/2 of the book to creations that incorporate many of these fundamental techniques. For beginner and expert alike, there is great content in this book.
  
  I would also say that, unlike some other chocolate books, this book is well suited for the candy-hating chocoholic who loves the flavor and richness of chocolate but does not like particularly sweet food.
• It is from by Ecole du Grand Chocolate Varlhnoa,I greatly recommend it for your cart.
• This is the best book about chocolate I ever had.
• I gave this to a friend that is a fab cook and chocolatetiere. She was amazed at how nicely all the tips and recipes were presented. She has managed to use so many of the recipts even she was surprised. See, you can teach a "good cook" some new tricks. See how I cleaned that phrase up?
• If you have any questions about chocolate, this book is a must. Amazing illustrations, recipes and techniques.