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CookBook Pas Besoin D'être Végé pour aimer ce livre by Collectifi
$34.95
In stock
SKU#:
KC008707
Vendor SKU #
9782981238900
Unit of Measure:
CH
Brand
About this item
- CookBook:Pas Besoin D'être Végé pour aimer ce livre by Collectif
- Recipe Book: "No Need to Be Veggie to Love This Book" by Collectif
- A book gathering recipes from 35 top Quebecois chefs
- Nearly 70 delicious and unique recipes for carnivores, full-time vegetarians, or part-timers.
- Accompanied by food-wine pairings by Élyse Lambert.
CookBook Pas Besoin D'être Végé pour aimer ce livre by Collectifi
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.
Pas Besoin D'être Végé
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