The Definitive Book of Chocolate: Recipes and Techniques by PIERRE HERME, L'Ecole du Grand Chocolat Valrhona, Pierre Hermé, Frederic Bau, Clay Mclachlan

The Definitive Book of Chocolate: Recipes and Techniques

PIERRE HERME, L'Ecole du Grand Chocolat Valrhona, Pierre Hermé, Frederic Bau, Clay Mclachlan

416 pages • first pub 2011 (editions)

nonfiction informative medium-paced
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Description

This comprehensive, illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen. This cooking school in book form opens with 100 step-by-step techniques: chocolate basics (tempering, ganach...

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