Cooking with Chocolate: Essential Recipes and Techniques by Frédéric Bau

  • Ganache for hand-dipped centers

    from Cooking with Chocolate: Essential Recipes and Techniques Cooking with Chocolate by Frédéric Bau

    • Categories: Candy / sweets
    • Ingredients: dark chocolate; heavy cream; honey
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  • ISBN 10 208020081X
  • ISBN 13 9782080200815
  • Published Sep 05 2011
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries France
  • Publisher Editions Flammarion
  • Imprint Flammarion

Publishers Text

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, profiteroles, 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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