Master the art of chocolate through one hundred fundamental step-by-step techniques, including chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, cream and mousse bases, ice cream and sorbet, sauces, and baker’s secrets (marbling, faultless cake crusts, beating egg whites, and more). Each method is explained in text and photographs. More than one hundred recipes include the classics (Black Forest cake, profiteroles, molten chocolate cake), tarts and tartlets (chocolate-pear, nut-caramel), shared delights, teatime treats (macaroons, brownies, milk choc Encyclopedia of Chocolate - Frédéric Bau od authora Frédéric Bau a nakladatelství za skvělé ceny na e-shopu Martinus. cz.
| Autor |
Frédéric Bau |
| Jazyk |
anglický |
| Počet stran |
416 |
| Rok vydání |
2018 |
| Typ |
filmy |
| Nakladatelství |
Flammarion |
