Intensely Chocolate
John Wiley & Sons Ltd (Verlag)
978-0-470-55101-1 (ISBN)
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For anyone looking for a new twist on their favorite dessert or creative ideas for using high-quality artisan chocolates, Intensely Chocolate is the essential guide to the world's favorite confection.
Carole Bloom is a European-trained pastry chef and confectioner, as well as the author of ten cookbooks on desserts, including Bite-Size Desserts and The Essential Baker. She has worked as a pastry chef at renowned hotels from Switzerland to California and writes frequently for such websites and publications as Epicurious.com, Culinate.com, Food & Wine, Fine Cooking, Eating Well, Cooking Light, and Chocolatier, among others.
Acknowledgments. Introduction. 1 INGREDIENTS, EQUIPMENT, AND TECHNIQUES. 2 CAKES AND CUPCAKES. 3 BROWNIES, SCONES, AND MUFFINS. 4 TARTS AND TARTLETS. 5 COOKIES. 6 CUSTARDS, MOUSSES, AND PUDDINGS. 7 TRUFFLES AND CANDIES. 8 ICE CREAMS, SORBETS, AND FROZEN DESSERTS. 9 LIQUID CHOCOLATE. Glossary of Chocolate Terms. Sources for Ingredients and Equipment. Measurements. Index.
| Zusatzinfo | Illustrations |
|---|---|
| Sprache | englisch |
| Maße | 211 x 219 mm |
| Gewicht | 916 g |
| Einbandart | gebunden |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 0-470-55101-1 / 0470551011 |
| ISBN-13 | 978-0-470-55101-1 / 9780470551011 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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