Description

Book Synopsis
Nick Malgieri, who taught us everything we need to know about baking in How to Bake, takes on chocolate, the world''s favorite food. With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency. In ten chapters, Nick offers a primer on basics and every kind of chocolate from coca to chips and white chocolate (and why it isn''t really chocolate in the strictest sense) to big dark slabs of the world''s favorite luxury food and the many, many ways to enjoy it.

Information on storage, handling, and the fundamentals needed to create chocolate confections is clear and concise. Recipe sections include everything you need to know to turn the food of the gods into desserts for us mortals: cakes and cookies, creams and custards, ice creams, pies and pastries, sauces and beverages, truffles and pralines, dipped and molded chocol

Chocolate

    Product form

    A Hardback by Nick Malgieri

    £999.99

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      Book details

      Publisher Harper Collins
      Imprint HarperCollins Publishers
      Published 9 September 1998
      ISBN-13 9780060187118
      978-0060187118
      ISBN-10 0060187115
      Also in:
      Cookery / food by ingredient: chocolate Cookery dishes and courses: desserts

      Description

      Book Synopsis
      Nick Malgieri, who taught us everything we need to know about baking in How to Bake, takes on chocolate, the world''s favorite food. With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency. In ten chapters, Nick offers a primer on basics and every kind of chocolate from coca to chips and white chocolate (and why it isn''t really chocolate in the strictest sense) to big dark slabs of the world''s favorite luxury food and the many, many ways to enjoy it.

      Information on storage, handling, and the fundamentals needed to create chocolate confections is clear and concise. Recipe sections include everything you need to know to turn the food of the gods into desserts for us mortals: cakes and cookies, creams and custards, ice creams, pies and pastries, sauces and beverages, truffles and pralines, dipped and molded chocol

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