The Definitive Book of Chocolate: Recipes and Techniques by PIERRE HERME, L'Ecole du Grand Chocolat Valrhona, Pierre Hermé, Frederic Bau, Clay Mclachlan

The Definitive Book of Chocolate: Recipes and Techniques

PIERRE HERME, L'Ecole du Grand Chocolat Valrhona, Pierre Hermé, Frederic Bau, Clay Mclachlan

416 pages first pub 2011 (editions)

nonfiction informative medium-paced
Powered by AI (Beta)

For the aspiring home chocolatier with a passion for precision and creativity, The Definitive Book of Chocolate: Recipes and Techniques is a comprehensive guide that unlocks the secrets of working with chocolate, offering a wealth of techniques, recipes, and expert advice to elevate their sweet creations to new heights.

Description

This comprehensive, illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen. This cooking school in book form opens with 100 step-by-step techniques: chocolate basics (tempering, ganach...

Read more

Community Reviews

5.0
based on 2 reviews

Content Warnings

This book doesn't have any content warnings yet!

If you're the author of this book and want to add author-approved content warnings, please email us at support@thestorygraph.com to request the content warning form.

Accept and close

By using The StoryGraph, you agree to our use of cookies.
We use a small number of cookies to provide you with a great experience.

Find out more