CookBook:Chocolat, Un Peu, Beaucoup, À La Folie by Denis Buosi & Nicoletta Negri
$32.95
In stock
SKU#:
KC009267
Vendor SKU #
9782816004960
Unit of Measure:
CH
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About this item
- CookBook:Chocolat, Un Peu, Beaucoup, À La Folie by Denis Buosi & Nicoletta Negri
- Culinary book dedicated to chocolate
- Over 60 illustrated recipes for desserts, drinks, and confectioneries
- Preparation techniques explained with images
- Information on the production, processing, and history of chocolate
CookBook Chocolat, Un Peu, Beaucoup, À La Folie by Denis Buosi & Nicoletta Negri
A beautifully illustrated book on the world's best antidepressant
Over 60 illustrated recipes for petits fours, mousses, tarts, cakes, ice creams, drinks, and chocolate confectioneries: temptation chocolate cake with apples and cinnamon; chocolate and bergamot mousse; chocolate-ginger delights; chocolate tart with hazelnuts and candied oranges...Chocolate preparation techniques with images: How to achieve perfect tempering or chocolate glazing? How to make thin chocolate leaves? How to succeed in chocolate decorations without spending hours?A comprehensive overview of the world of chocolate: chocolate in history; production and processing; different types of chocolate; tasting and storage; accompaniments.Beautiful full-page illustrations of all recipes, as well as numerous historical photos (Mayan and Aztec objects, cocoa grinders, old chocolate labels and boxes), and technical ones (cocoa harvest in Ivory Coast, cocoa transformation into chocolate paste, etc.). (tempering, glazing, leaves, decorations, etc.). With information on production and processing, storage and tasting, chocolate in history, etc.
A beautifully illustrated book on the world's best antidepressant
Over 60 illustrated recipes for petits fours, mousses, tarts, cakes, ice creams, drinks, and chocolate confectioneries: temptation chocolate cake with apples and cinnamon; chocolate and bergamot mousse; chocolate-ginger delights; chocolate tart with hazelnuts and candied oranges...Chocolate preparation techniques with images: How to achieve perfect tempering or chocolate glazing? How to make thin chocolate leaves? How to succeed in chocolate decorations without spending hours?A comprehensive overview of the world of chocolate: chocolate in history; production and processing; different types of chocolate; tasting and storage; accompaniments.Beautiful full-page illustrations of all recipes, as well as numerous historical photos (Mayan and Aztec objects, cocoa grinders, old chocolate labels and boxes), and technical ones (cocoa harvest in Ivory Coast, cocoa transformation into chocolate paste, etc.). (tempering, glazing, leaves, decorations, etc.). With information on production and processing, storage and tasting, chocolate in history, etc.
Chocolat, Un Peu, Beaucoup, À La Folie
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