Titolo: Couture Chocolate: A Masterclass in ...
Casa editrice: Aurum Press
Data di pubblicazione: 2011
Condizione libro: Used
This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: 'William worked for me whilst I was at The Savoy as my Chef Patissier, heading up a team of 21 pastry chefs. The role defined William as a patissier, as his experience in the hotel and restaurant world went on to give him the confidence required to set up his own shops. William is one of the best Patissiers in the business.'. Codice inventario libreria ABE_book_usedgood_1906417598
Riassunto: A masterclass that unveils all the techniques and secrets a chocolate lover could wish for, before moving on to the mouth-watering array of recipes—like Thyme and Honey Filled Chocolates and Madagascan Chocolate Ice Cream This much-loved confectionary's origins are covered first, from the quality of cocoa pods to the varieties of beans, as well as the importance of cocoa content, the difference between the three types of chocolate—plain, milk, and white—and how to appreciate the quality of chocolate. Next, one of the most skilled chocolatiers in the world shares his secrets and recipes. He starts with the basics of tempering and making a bar of chocolate, with advice on how to add flavors—from sesame to Szechuan pepper and rosemary to raspberry—or introduce textures such as chocolate nibs. Once these skills have been mastered, it is time to make some fantastic chocolate creations. Truffle flavors include house dark, framboise, and noval vintage port, while filled chocolates include apricot and wasabi, pistachio, sea salt caramel, and black rice vinegar. Patisserie recipes include Toscano chocolate cadeaux, chocolate and sea salt caramel tarts, and mille-feuilles of chocolate. Cakes and biscuits include chocolate and yuzu cakes, matcha financiers, and miso and walnut biscuits. Other recipes include mousses and soufflés; ice creams; and chocolate sauces, icings, fillings, frostings, and spreads. Includes dual measurements.
Dal retro di copertina:
A wide variety of chocolate creations from one of the world?s leading chocolatiers.
Truffles and couture chocolates infused with classic and original ingredients such as Japanese black vinegar, lemongrass & ginger, apricot & wasabi and sea salt caramel.
Unique insight into the world of the master technician, with recipes tailored for the home cook to create chocolate bars and bites, bouchées, patisseries, and cakes and biscuits.
Exquisite ingredients and stunning photography elevate the process of chocolate making to an art. All key chocolate-making techniques are illuminated with step-by-step photography as well as inside knowledge from a chocolatier par excellence.
?William?s talent and expertise were evident from the early days spent with me at Le Manoir aux Quat Saisons. His chocolates and patisseries are like no other ? he was one of the first to produce such incredible and innovative creations outside of France. I am thrilled that he has excelled professionally in this fi eld.? Raymond Blanc
?William has that terribly rare thing - the determination to succeed born out of hard work. Most young chefs want to be famous more than just being good at what they do. William never takes shortcuts. He so deserves his success.? Marco Pierre White
?William worked for me whilst I was at The Savoy as my Chef Patissier, heading up a team of 21 pastry chefs. The role defi ned William as a patissier, as his experience in the hotel and restaurant world went on to give him the confi dence required to set up his own shops. William is one of the best patissiers in the business.? Anton Edelmann
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Libreria AbeBooks dal: 7 maggio 2014
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