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Encyclopedia of Chocolate:

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Autor:
Ecole Grand Chocolat Valrhona ( (veja mais livros deste autor)
Sem Autor (veja mais livros deste autor)
Editora:
FLAMMARION(veja mais livros desta editora)

Por: R$ 179,78 Em 2x de: R$ 89,89 No boleto: R$ 170,79

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Sinopse

One hundred fundamental techniques and more than a hundred recipes are explained with step-by-step photographs and clear instructions. Home chefs will learn chocolate basics (tempering, ganaches,pralines), baker?s secrets (marbling, faultless cake crusts, beating egg whites), and how to make candy fillings, decorations, doughs, cream and mousse bases, ice creams and sorbets, and sauces. Bakers can refer back to these building blocks as they progress with an increasing level of expertise through recipes from icing and cookie dough to macaroons and impressive mounted desserts.

Recipes include the great classics (Black Forest cake, profiteroles), tarts and tartlets (chocolate-pear, nut caramel), shared delights, teatime treats (chocolate-vanilla waffles, brownies), iced desserts (chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce), special-occasion splurges (dark chocolate fondue, hazelnut-praline Yule log), candies and confections (truffles, lollipops, chocolate-covered cherries), and savory dishes using chocolate.

Visual dictionaries of basic equipment and commonly used ingredients, tips for conserving chocolate,a guide to cocoa content, a glossary, and detailed indexes complete the volume.

Ficha técnica

Código de barras:
9782080203663
Dimensões:
25.00cm x 20.00cm x 3.00cm
Marca:
FLAMMARION
Idioma:
Inglês
ISBN:
2080203665
ISBN13:
9782080203663
Número de páginas:
416
Peso:
1.550 kg
Encadernação:
Capa Dura
Ilustração:
Ilustrado