For the first time in the history of cookbooks, chocolate was given the starring role in the creation of a dish. And here, we are not talking pastry, but savory dishes. Moreover, it is not used to give the finishing touch to the texture of a sauce, but holds sway in its own right, constituting the very heart and soul of the dish around which a whole world of flavors and tastes will accompany meat, fish and other ingredients.
The author, Frédéric Bau, is the illustrious executive pastry chef and director of l'École du Grand Chocolat Valrhona. He is also the author of the emblematic publication, Au Coeur des Saveurs already a classic, devoted to pastry and dessert making. Frédéric Bau, as head of this prestigious school, knows about cooking with chocolate better than most.
The author also imparts, with his usual efficiency, precise techniques in chocolate-making; simple indications and facts, so one can begin to understand the four concepts which are essential to master when manipulating this fascinating material and which, from now on, goes straight to the summit of contemporary cooking.