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by Frederic Bau,Clay McLachlan,Pierre Hermé,L'Ecole du Grand Chocolat Valrhona

Download Cooking with Chocolate: Essential Recipes and Techniques ePub

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.    

Frederic Bau is the creative director and executive chef of l’ecole du Grand Chocolat Valrhona.

Ships from and sold by TheProductsHub. Frederic Bau is the creative director and executive chef of l’ecole du Grand Chocolat Valrhona. French patissier Pierre Herme contributed to Paris Patisseries and is author of several cookbooks. Clay McLachlan’s photographs were featured in French Cooking (Flammarion, 2010). L’ecole du Grand Chocolat Valrhona is a world-renowned pastry and chocolate cooking school.

L’École du Grand Chocolat Valrhona is a world renowned training center for the art of patisserie and chocolate. This important book, Chocolate Master Class, helps you begin fulfilling those dreams. It won’t necessarily make you a chocolate professional, but you could boast of having a master’s degree in chocolate. The subtitle for this volume is Essential Recipes and Techniques. That is precisely what you get.

Visit l'ecole Valrhona Brooklyn to learn specific, technical skills in the field of chocolates, pastries .

Visit l'ecole Valrhona Brooklyn to learn specific, technical skills in the field of chocolates, pastries, and bonbons from professionally trained chefs! . With its ideal location in vibrant DUMBO, at the foot of the Brooklyn Bridge and just five minutes from downtown Manhattan, L’École Valrhona is ready to welcome you to an unforgettable experience!

Cooking with Chocolate book. Goodreads helps you keep track of books you want to read. Start by marking Cooking with Chocolate: Essential Recipes and Techniques as Want to Read: Want to Read savin. ant to Read.

Cooking with Chocolate book.

Chocolate Master Class: Essential Recipes and Techniques by Ecole Grand Chocolat Valrhona. Chocolate Desserts by Pierre Hermé

Chocolate Master Class: Essential Recipes and Techniques by Ecole Grand Chocolat Valrhona. Guittard Chocolate Cookbook by Amy Guittard. Cooking with Chocolate by Frederic Bau. Fine Chocolates 2-Great Ganache Experience by Jean-Pierre Wybauw. Chocolate, Chocolate, Chocolate by Jean-Pierre Wybauw. La Maison du Chocolat: Timeless Classics with a Twist by Gilles Marchal. Chocolate Desserts by Pierre Hermé.

Frédéric Bau is creative director and executive chef of the École du Grand Chocolat Valrhona, a world-renowned pastry and chocolate cooking .

Frédéric Bau is creative director and executive chef of the École du Grand Chocolat Valrhona, a world-renowned pastry and chocolate cooking school. Pierre Hermé is an internationally renowned pâtissier. Clay McLachlan 's photos have appeared in French Cooking. While recipes were the dominant theme of the book with chocolate as the star ingredient, there are small sections on ‘bean to chocolate’ and how to temper chocolate properly, and a very brief section on cocoa percentages, so the meat of the book is more focused on methods of pastry making rather than a treatise on the science, chemistry and and technical aspects.

Cooking with Chocolate: Essential Recipes and Techniques About The Author.

Cooking with Chocolate: Essential Recipes and Techniques. 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 fundamental step-by-step techniques: chocolate basics . Cross references to techniques, DVD footage, glossary terms, and complementary recipes make navigation easy

This cooking school in book form opens with 100 fundamental step-by-step techniques: chocolate basics (tempering, ganaches, and pralines), candy fillings, decorations, doughs, creams and mousses, ice cream and sorbet, sauces, and bakers secrets (marbling, faultless cake, crusts, and beating egg whites). 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.

Ecole DÜ Grand Chocolat, Valrhona, Frederic Bau. Place of Publication Clay McLachlan's photographs have been featured in Food & Wine, Conde Nast Traveler, Gourmet, and Wine Spectator, as well as i. . Place of Publication. Frederic Bau, founder, creative director, and executive chef of l'Ecole du Grand Chocolat Valrhona, is widely regarded as one of the best chocolatiers in the world. He previously worked with Pierre Herme at Fauchon. Clay McLachlan's photographs have been featured in Food & Wine, Conde Nast Traveler, Gourmet, and Wine Spectator, as well as in Beyond the Bread Basket, French Cooking: Essential Recipes and Techniques, Fine French Desserts: Essential Recipes and Techniques, and Cooking with Chocolate: Essential Recipes and Techniques.

A new book from the École du Grand Chocolat, the prestigious school in Tain l’Hermitage (southeastern France) .

A new book from the École du Grand Chocolat, the prestigious school in Tain l’Hermitage (southeastern France), offers a droolworthy collection of recipes. The beauty of a book like this isn’t just in the sigh-inducing photos, but also in the sharing of expert techniques to master the craft of chocolate-making. Melting chocolate, tempering it, classic molding, and coatin. he École du Grand Chocolat Valrhona imparts insights that are key to the craft.

Talk about Cooking with Chocolate: Essential Recipes and Techniques


Whitebinder
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.
Tall
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.
Faebei
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.
Kashicage
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.
Capella
It is from by Ecole du Grand Chocolate Varlhnoa,I greatly recommend it for your cart.
Fog
Great book for any cook who loves chocolate. The recipes and explanations make it accessible to everyone.
Ramsey`s
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?