Télécharger le fichier PDF Chocolats et Confiserie (français-anglais), tome I
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Chocolats et Confiserie (français-anglais), tome I
Télécharger le fichier PDF Chocolats et Confiserie (français-anglais), tome I
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Détails sur le produit
Cartonné: 129 pages
Editeur : Jérôme Villette (15 novembre 2000)
Collection : De l'ecole lenotre
Langue : Français
ISBN-10: 2865470512
ISBN-13: 978-2865470518
Dimensions du produit:
28,7 x 21,6 x 1,2 cm
Moyenne des commentaires client :
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Classement des meilleures ventes d'Amazon:
505.795 en Livres (Voir les 100 premiers en Livres)
All 129 pages with superb in detail photos are worth every penny!It is in French and in English so easy to follow.Chapters cover the history, technology and bases.From cocoa to chocolate.Sorts of cacao tree.Fermentation.washing and drying. From bean to cacoa.Cocoa butter.Cocoa powder. Manufacturing couverture chocolates.From cane to beet sugar. Sugar. Honey. Invert Sugar. Maple syrup.Basic products.Detailed step-by-step recipes as well with excellent photos!Enjoy this marvel of Chocolats & Confiserie and join the many chocoholics worldwide... It no longer is a bad thing as it has many health advantages!MariettesBacktoBasics
There is sometimes confusion associated with these books. Here are the details... (Table of Contents highlights appear at the bottom of this review.)L'Ecole de Lenotre has two volumes of Chocolats et Confiserie: Volume 1, 129 pp, Vol 2, 135 pp. Pictorial hardbacks, issued without dustjackets, on heavy stock; color illustrations throughout; glossaries.Charts, sidebars, step-by-step photos, tables, images of kitchen equipment.English and French side-by-sideThese are handsome, well-produced, comprehensive, and very, very French "...poems by Isabelle Fabre [are] scattered across the pages in multi-coloured 'bonbons'."Here's the blurb: "Together, like the promise of a return to childhood, let us rediscover the taste of the 'humbug', the good smell of warm chocolate, the tender scent of a caramel.""Combining tradition and innovation, the Ecoloe Lenotre presents two volumes of sweet and chocolate-based recipes, venturing into contrasts of flavours, materials, and textures. From classic, unusual or original gaqaches, to chocolate flans, desserts in the dish, moulded sweets, via 'bouchees', bars, nougats, proalines, candied fruits, drops and marshmallows..."TABLE OF CONTENTS HIGHLIGHTS Volume 1History, TechnologyFrom Cocoa to ChocolateBotanyFermentationManufacturing Coverture ChocolatesFrom Cane or Beet to SugarSugarHoneyInvert SugarMaple SyrupBasic ProductsEquipmentBasic RecipesChocolate DecorationsClassic GanachesCrystallised FruitsThe Great Classics- Cote-d'or- Wild Truffle- Martinique- Citrus Log- Beggar- Cherries in Kirsch- Grand Marnier Thistle- Four Brothers- Othello- Aphrodite- Hide and SeekSugar SweetsGums, Liquourices and MarshmallowGlossaryTABLE OF CONTENTS HIGHLIGHTS Volume 2Important PointsIndividual Chocolates and BarsTartsPralinesOriginal GanachesNougatsUnusual GanachesJams and JelliesChocolate DessertsCandied FruitsGlace ChestnutsPralinesCaramelsLiqueursAlmond PastesDisguised FruitsDesserts in the DishMoulded SweetsGlossary
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