Chocolat - Rilegato

Butler, Timothy

Rilegato

ISBN 10: 0600618668 ISBN 13: 9780600618669

Casa editrice: Hamlyn, 2008

Riassunto

The book explains the principles of chocolate tasting and how to use all our senses to really appreciate chocolate. It also covers the best combinations and partnerships for chocolate with other ingredients; including wine and fruit. There is a selection of 40 stylish recipes to taste chocolate in all its forms from cakes to drinks. The final section of the book is practical. Hints and tips on how to get the most out of chocolate, including buying advice, how to store it, where to buy it.

Su questo libro

Descrizione del libro:

The book has sold 20,000 copies in France in under a year.

L'autore:

Stefan Lagorce is both chef and author. He is an expert in the application of theory to practice in culinary matters, having studied Agro-food science and technology and trained under two renouned chefs in France. He runs a course on the science of chocolate at the Agro Paris Tech Science and Industry Institute. Stefan has also written several works for Hachette Pratique in France, including books in the Collection Cyril Lignac and Popotes des Potes.

Su questa edizione

• Editore: Hamlyn
• Data di pubblicazione: 2008
• ISBN 10: 0600618668
• ISBN 13: 9780600618669
• Rilegatura: Copertina rigida
• Numero di pagine: 160