Chocolat : Recettes et techniques d'une école d'excellence
FERRANDI Pâris
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.
درجه (قاطیغوری(:
کال:
2019
خپرندویه اداره:
Flammarion
ژبه:
french
صفحه:
424
ISBN 10:
2080204068
ISBN 13:
9782080204066
فایل:
PDF, 39.14 MB
IPFS:
,
french, 2019