Chocolate. Recipes and Techniques from Ferrandi School of Culinary Arts Flammarion (370611147)

Это book offers complete chocolate course for home chef from the world-renowned professional culinary school Ferrandi Paris. Имеются современные технологии для работы с chocolate, з tempering and decorative flourishes для recipes such as Opéra pastry or molten chocolate cake. Из rich chocolate ganache, чтобы выполнить множественные пироги, эта kniha leads aspiring pekers through every step-for basic to special occasion skills. Starting with advice on how to equip your kitchen, to essential techniques, fillings, and decorations, books covers everything from quick desserts to holiday specialties and frozen ice creams and sorbets to candies. Ferrandi offers intensive course in art baking with chocolate. Вдохновленные в школе's experienced teaching team of master chefs and adaptated for home cook, this fully illustrated cookbook provides all of the fundamental techniques and recipes that are building blocks of illustrious French chocolate tradition, explained. Практическая информация находится в таблицах, diagrams, и sidebars для handy reference. Довольно-настоящие recipes являются развитыми для уровня difficulty, здатні керувати ними, щоб розробити свої skills over time.