Un ouvrage pour aborder l'univers du chocolat, avec plus de cent techniques de pâtisserie, les gestes expliqués pas à pas et 150 recettes de chefs de renom, des réalisations les plus simples aux desserts les plus complexes : éclairs, forêt-noire, moelleux, tartes, etc. ©Electre 2025
The ultimate reference for cooking with chocolate from the legendary École du Grand Chocolat Valrhona
Master the art of chocolate through more than one hundred fundamental step-by-step techniques, from the basics - melting, tempering, coating - to ganaches, mousses, decorations, and glazes, all fully explained in text and photographs.
Indulge in classic recipes (éclairs. Black Forest, or molten chocolate cakes), as well as tarts, teatime treats, special occasion desserts, candies, iced desserts, and new culinary trends, such as savory dishes with chocolate.
Eight virtuoso French pastry chefs divulge their secrets in iconic desserts that complement more than one hundred recipes from Valrhona - each graded for complexity so you can hone your ability over time.
The volume is completed with practical resources, including a visual guide to kitchen equipment and key ingredients, advice on choosing and storing chocolate or how to create your own desserts, and explanations on the chocolate-making process.
Founded in 1989. the École du Grand Chocolat Valrhona was the first culinary school devoted to chocolate. Professionals and. since 2003, members of the general public from around the globe have trained at the school.
Paru le : 07/03/2018
Thématique : Cuisine traditionnelle
Auteur(s) : Non précisé.
Éditeur(s) :
Flammarion
Collection(s) : Non précisé.
Contributeur(s) : Directeur de publication : Frédéric Bau - Photographe : Clay McLachlan - Préfacier : Pierre Hermé - Traducteur : Carmella Abramowitz Moreau
Série(s) : Non précisé.
ISBN : 978-2-08-020366-3
EAN13 : 9782080203663
Reliure : Relié
Pages : 415
Hauteur: 25.0 cm / Largeur 20.0 cm
Épaisseur: 3.2 cm
Poids: 1524 g
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