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Cooking with Chocolate: Essential Recipes and Techniques
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Cooking with Chocolate: Essential Recipes and Techniques Hardback - 2011

by Frederic Bau

From the publisher

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.

Details

  • Title Cooking with Chocolate: Essential Recipes and Techniques
  • Author Frederic Bau
  • Binding Hardback
  • Edition Har/DVD
  • Pages 416
  • Language EN
  • Publisher Rizzoli
  • Date 2011-10-18
  • ISBN 9782080200815

Media reviews

"More Than Just a Coffee Table Book - Even though it was originally published in French as the Encyclopédie du Chocolat, it should not be confused with the dry, dusty encyclopedias of days gone by. It is the definitive go-to book for everything chocolate. I'm sure that just about every chocolate technique is covered in this book as well as several supporting techniques on the included DVD. The recipe section contains a wide variety of chocolate treats, which includes everyday chocolate recipes to more advanced recipes." ~About.com

About the author

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.
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Cooking with Chocolate: Essential Recipes and Techniques
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Cooking with Chocolate: Essential Recipes and Techniques

by Bau, Frederic [Editor]; McLachlan, Clay [Photographer]; Hermé, Pierre [Foreword]; L'Ecole du Grand Chocolat Valrhona [Contributor];

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Cooking with Chocolate: Essential Recipes and Techniques
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Cooking with Chocolate: Essential Recipes and Techniques

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Cooking with Chocolate: Essential Recipes and Techniques
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Cooking with Chocolate: Essential Recipes and Techniques

by Bau, Frederic [Editor]; McLachlan, Clay [Photographer]; Hermé, Pierre [Foreword]; L'Ecole du Grand Chocolat Valrhona [Contributor];

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Cooking with Chocolate: Essential Recipes and Techniques (Langue anglaise)
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Cooking with Chocolate: Essential Recipes and Techniques (Langue anglaise)

by Bau, Frederic [Editor]; McLachlan, Clay [Photographer]; Hermé, Pierre [Foreword]; L'Ecole du Grand Chocolat Valrhona [Contributor];

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Cooking with Chocolate. Essential Recipes and Techniques
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Cooking with Chocolate. Essential Recipes and Techniques

by Bau, Frédéric (editor) ; Clay McLachlan (Photography)

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Cooking with Chocolate: Essential Recipes and Techniques (Langue anglaise)
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Cooking with Chocolate: Essential Recipes and Techniques (Langue anglaise)

by Bau, Frederic [Editor]; McLachlan, Clay [Photographer]; Hermé, Pierre [Foreword]; L'Ecole du Grand Chocolat Valrhona [Contributor];

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Cooking with Chocolate: Essential Recipes and Techniques (Langue anglaise)
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Cooking with Chocolate: Essential Recipes and Techniques (Langue anglaise)

by Bau, Frederic [Editor]; McLachlan, Clay [Photographer]; Hermé, Pierre [Foreword]; L'Ecole du Grand Chocolat Valrhona [Contributor];

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Cooking with Chocolate: Essential Recipes and Techniques (Langue anglaise)

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Cooking with Chocolate: Essential Recipes and Techniques

by Bau, Frederic

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