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Cooking with Chocolate: Essential Recipes and Techniques (Book & DVD) [Hardcover]

Frédéric Bau , Clay McLachlan
5.0 out of 5 stars  See all reviews (6 customer reviews)
Price: £29.95 & FREE Delivery in the UK. Details
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Book Description

5 Sep 2011 Book & DVD
This comprehensive, practical, and heavily 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 fundamental step-by-step techniques: chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, creams and mousses, ice cream and sorbet, sauces, and bakers secrets (marbling, faultless cake, crusts, beating egg whites). Each method is explained in text and photographs; fourteen are further clarified on the accompanying ninety-minute DVD. Organized into nine sections, more than 100 recipes are then simplified for the home cook: Classics (Black Forest cake, Sachertorte, profiteroles, 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 and gradually expand their baking abilities through experience. 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.

Frequently Bought Together

Cooking with Chocolate: Essential Recipes and Techniques (Book & DVD) + Couture Chocolate: A Masterclass in Chocolate + The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
Price For All Three: £167.94

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Product details

  • Hardcover: 416 pages
  • Publisher: Flammarion; Har/DVD edition (5 Sep 2011)
  • Language: English
  • ISBN-10: 208020081X
  • ISBN-13: 978-2080200815
  • Product Dimensions: 27.5 x 24.7 x 3.5 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 252,424 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews
3 of 3 people found the following review helpful
5.0 out of 5 stars Choc 17 April 2012
Fab book and would recommend to all coc lovers. Lovely bright pictures giving inspriration to get cooking the moment you open the first page
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8 of 9 people found the following review helpful
5.0 out of 5 stars Highly recommended for beginners 13 Dec 2011
I'm a reasonably experienced cook, but never made anything with chocolate before, and bought this on a friend's recommendation. The book starts with an extremely helpful section going very clearly through all the techniques you need, and then has a wide selection of recipes to try. I've managed several cakes and some jasmine truffles, all of which were wonderfully received, and am looking forward to making a yule log for Christmas.
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2 of 2 people found the following review helpful
5.0 out of 5 stars The No.1 book about chocolate! 12 Dec 2013
I bought recently several patisserie books mostly about chocolate. This one is the No1. It's an excellent book from Valrhona professionals not just a recipe book. Before you reach the recipes part there is lot of text about chocolate science, production, types of chocolate, guides for tempering etc. It's a rich book and definetely not just a recipe book. It's a book for professionals but also chocolate lovers at home but keep in mind some techniques and recipes are demanding. You need skills, time equipment, and quality expensive ingredients - some difficult to find.
A DVD is included where you see the Valrhona professionals doing their magic with chocolate, very helpful to learn.
The recipes part is stunning! Nothing like the ones you get from tv, magazines or other books.
Top high class recipes, chocolate mousse, eclair, truffles, cakes, cookies, chocolate candies, and a macaron recipe from Piere Herme.
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