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Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts,New
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The ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the 'Harvard of gastronomy.'This booka complete chocolate course for the home chef from the worldrenowned professional culinary school Ferrandi Parispresents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opra pastry or molten chocolate cake.From rich chocolate ganache to meltinyour mouth truffles, this book leads aspiring bakers through every stepfrom basic to specialoccasion skills. Starting with advice on how to equip your kitchen, plus essential techniques, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies.Ferrandi's experienced teaching team of master chefs adapted their recipes for the home cook. This fully illustrated intensive course in the art of baking with chocolate provides all of the fundamental techniques and recipes that are the building blocks of the illustrious French chocolate tradition, explained stepbystep in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easytofollow recipes are graded for level of difficulty, allowing readers to develop their skills over time. This extensive reference provides everything an amateur home chef or experienced professional needs to master chocolate recipes for all occasions.
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