Even experienced bakers can be intimidated by the demands of successfully working with chocolate, which requires an experienced touch and careful handling to achieve great results. You can teach yourself this complex and delicate art through hours of painful trial and error . . . or you can master the skills of cooking with chocolate with help from one of the greatest pastry chefs in Europe
Master chef Magnus Johansson has served desserts at Nobel Prize banquets and the birthday parties of Swedish royalty. Now he shares all of his tips, tricks, and recipes with you in this award-winning cookbook. While the results you ll get from this collection are professional-caliber, the theme is simplicity: in every recipe, Johansson gives explanations of each step, helpful photographs to illustrate trickier techniques, and everything else you need to make successful chocolate desserts.
The delicious recipes featured here include: Buttercream Cake with Raspberries and Chocolate CreamAlmond Macaroons with Cocoa NibsChocolate-Dipped BriocheSugar Cake with Chocolate RippleSpicy Chocolate-Coated HazelnutsChocolate and Blood Orange Tart The recipes also include tips detailing all the processes and techniques for working with chocolate, such as tempering. Whether you are a dessert connoisseur looking to refine your skills with guidance from a master, or a beginner just starting on your journey into the world of chocolate desserts, Cooking with Chocolate has what you need
|Hardcover Book, 160 pages||English|
|Skyhorse Publishing (Oct. 1st, 2012)||Unknown|
|Chocolate Making & Chocolate|