Chocolate : : Recipes and Techniques From the Ferrandi School of Culinary Arts

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Call Number: Adult Book / Nonfiction / Cooking / Baking & Desserts / Ferrandi Paris
On Shelf At: Malletts Creek Branch

Location & Checkout Length	Call Number	Checkout Length	Item Status
Malletts Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Baking & Desserts / Ferrandi Paris	4-week checkout	On Shelf

Includes index.
Techniques. Working with chocolate -- Creams and sauces -- Doughs and pastries -- Bonbons and confections -- Decoration -- Recipes. Molded and hand-dipped bonbons -- Chocolate bars -- Chocolate-flavored beverages -- The classics -- Individual cakes and desserts -- Gâteaux and celebration cakes -- Plated desserts -- Frozen desserts.
A complete course in the art of baking with chocolate from The "Harvard of gastronomy" Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking school. Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes - this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs. From the classics - chocolate mousse, custard tart, éclairs, profiteroles, macarons - to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.

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