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Cooking With Chocolate (Book & DVD) - Free Shipping*

The Valrhona Encyclopedia

The book was just announced as 1 of 3 final nominees for Baking and Dessert Cookbook category of the James Beard Foundation 2012 Awards

 

Click here to see the complete list

 

Under the direction of Frédéric Bau Foreword by Pierre Hermé 

At last! Cooking With Chocolate will help chocolate lovers everywhere to perfect their pastry skills by drawing on the expertise of some of the worlds greatest Chefs.

The bible of everything chocolate is so much more than a simple chocolate's recipe book. Instructive and educational, it offers a step-by-step guide to the key professional techniques for working with gourmet baking chocolates, beautifully illustrated with gourmet creations.

 

The first portion of the book educates home cooks on the essentials of cooking with chocolate offering step-by-step techniques that cover Chocolate basics; Bonbon Fillings; Decorations; Pastry Doughs and Sponges, Creamy Textures; Mousses; Ice Creams, Sorbets, and Sauces; and Mastering Further Techniques.  Each method is explained in both text and instructional photographs, with fourteen further clarified on the accompanying ninety-minute DVD.

Organized into eight sections, the second portion of the book features 100 recipes categorized in three levels of complexity (Gourmet, Prestige and Expert) allowing readers to begin at any level.  Beginning with The Great Classics, and going on to cover Tarts and Tartlets; Shared Delights; Teatime Treats; Iced Desserts; Special Occasions; Candies and Confections; and finally, New Trends.  Making it truly user-friendly, every page cross-references techniques, DVD footage, glossary terms, and complementary recipes.

 

Pictures: Clay McLachlan

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Customer Reviews Average Rating

Encyclopédie du Chocolat, by Frédéric Bau (French)   Great recipes, easy to follow...beautiful pictures. (This is the French edition, so you will need to be able to read French.)   Reviewed by:  TP from San Francisco, CA. on 6/24/2011

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