Cooking with Chocolate by Frederic Bau

  •
1 1

Click to look inside

Cooking with Chocolate by Frederic Bau

Checking stock...
Checking stock...
World of Books

At World of Books, you’ll find millions of preloved reads at great prices, from bestsellers to hidden gems. Every book you buy saves money and helps reduce waste, so you can read more for less while giving stories a second life.

The feel-good place to buy books
  • Free US shipping over $15
  • Buying preloved emits 41% less CO2 than new
  • Millions of affordable books
  • Give your books a new home - sell them back to us!

Cooking with Chocolate by Frederic Bau

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.

You might also like

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.
SKU Unavailable
ISBN 13 9782080200815
ISBN 10 208020081X
Title Cooking with Chocolate
Author Frederic Bau
Condition Unavailable
Binding Type Hardback
Publisher Editions Flammarion
Year published 2011-09-05
Number of pages 416
Prizes Commended for IACP Crystal Whisk Award (Baking) 2012
Cover note Book picture is for illustrative purposes only, actual binding, cover or edition may vary.

Customers who bought this item also bought