Chocolate Bible: 160 Recipes Explained by the Chefs of the Famous French Culinary School PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Chocolate Bible: 160 Recipes Explained by the Chefs of the Famous French Culinary School PDF full book. Access full book title Chocolate Bible: 160 Recipes Explained by the Chefs of the Famous French Culinary School by Le Cordon Bleu. Download full books in PDF and EPUB format.
Author: Le Cordon Bleu
Publisher: Grub Street
ISBN: 9781911621850
Category : Cooking
Languages : en
Pages :
Get Book Here
Book Description
Any of the 160 mouth-watering recipes presented here will provide the high point of any meal - whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends - you need look no further. This is the culinary guide to all things chocolate.
Author: Le Cordon Bleu
Publisher: Grub Street
ISBN: 9781911621850
Category : Cooking
Languages : en
Pages :
Get Book Here
Book Description
Any of the 160 mouth-watering recipes presented here will provide the high point of any meal - whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends - you need look no further. This is the culinary guide to all things chocolate.
Author: Cordon bleu (School : Paris, France)
Publisher:
ISBN: 9781909066137
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
This is the chocolate book to end all chocolate books! Over 100 years of experience and expertise has gone into the creation of these recipes, yet they have been crafted to take account of the modern cook and kitchen. A veritable feast of chocolate delights is on offer from the world famous chefs of Le Cordon Bleu. Whether it's a mouth-watering cake, a deeply decadent mousse, or a bonbon to die for, here are dozens of recipes to sate even the most addicted chocoholic! Classic French desserts, cookies, and candies are joined by new creations that will win over the taste buds of all. And, there are pages of illustrated techniques that will make shaping, filling, and decorating the confections easy to master. *Over 150 taste-tempting recipes *Every recipe shown in color *Special step-by-step technique pages *Contains all the chocolate classics and a selection of contemporary recipes *Created by chefs from the premier French cooking school The new Bible of chocolate desserts
Author: Bowker Editorial Staff
Publisher: R. R. Bowker
ISBN: 9780835238007
Category : Reference
Languages : en
Pages : 2776
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 316
Get Book Here
Book Description
Atlanta magazine’s editorial mission is to engage our community through provocative writing, authoritative reporting, and superlative design that illuminate the people, the issues, the trends, and the events that define our city. The magazine informs, challenges, and entertains our readers each month while helping them make intelligent choices, not only about what they do and where they go, but what they think about matters of importance to the community and the region. Atlanta magazine’s editorial mission is to engage our community through provocative writing, authoritative reporting, and superlative design that illuminate the people, the issues, the trends, and the events that define our city. The magazine informs, challenges, and entertains our readers each month while helping them make intelligent choices, not only about what they do and where they go, but what they think about matters of importance to the community and the region.
Author: Rose Arny
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1608
Get Book Here
Book Description
Author: Ferrandi Paris (School)
Publisher:
ISBN: 9782080204066
Category : Chocolate
Languages : en
Pages : 302
Get Book Here
Book Description
A complete course in the art of baking with chocolate from The "Harvard of gastronomy" Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking school. Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes - this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs. From the classics - chocolate mousse, custard tart, éclairs, profiteroles, macarons - to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.
