There Are Herbs In My Chocolate (eBook, ePUB)
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The author of the Chocoverse science fiction series brings you an out-of-this world delicious cookbook. Chocolate Gingerbread. Chicken Satay with White Chocolate Peanut Sauce. Dark Chocolate Mushroom Arancini. Maybe you didn't realize these things were missing from your life, but sampling them might change the way you think about chocolate.Chocolate can be earthy, bitter, nutty, subtle or sweet, and There are Herbs in My Chocolate (revised and expanded version) uses everything from cocoa butter and white chocolate to chocolate infused balsamic vinegar to explore the range of tastes that can co...
The author of the Chocoverse science fiction series brings you an out-of-this world delicious cookbook. Chocolate Gingerbread. Chicken Satay with White Chocolate Peanut Sauce. Dark Chocolate Mushroom Arancini. Maybe you didn't realize these things were missing from your life, but sampling them might change the way you think about chocolate.
Chocolate can be earthy, bitter, nutty, subtle or sweet, and There are Herbs in My Chocolate (revised and expanded version) uses everything from cocoa butter and white chocolate to chocolate infused balsamic vinegar to explore the range of tastes that can come from the seeds of a single tree. The herbs involved may be fresh from the garden, dried, or infused into herbal liqueurs.
Learn how to work with chocolate. Make herbal syrups, sauces, pastes and candied herbs. Infuse herbs into ice cream, confections, breads and pastries. These meticulously tested recipes, featuring detailed full-color photographs, will take you on global culinary adventures. This cookbook updates and fuses traditional ingredient combinations.
The Royers, featured columnists for DavesGarden.com, have lectured in a number of US States and in the Caribbean. Amber has taught cooking classes for the past decade for The University of Texas at Arlington.
Approximagely 200 pages
Chocolate can be earthy, bitter, nutty, subtle or sweet, and There are Herbs in My Chocolate (revised and expanded version) uses everything from cocoa butter and white chocolate to chocolate infused balsamic vinegar to explore the range of tastes that can come from the seeds of a single tree. The herbs involved may be fresh from the garden, dried, or infused into herbal liqueurs.
Learn how to work with chocolate. Make herbal syrups, sauces, pastes and candied herbs. Infuse herbs into ice cream, confections, breads and pastries. These meticulously tested recipes, featuring detailed full-color photographs, will take you on global culinary adventures. This cookbook updates and fuses traditional ingredient combinations.
The Royers, featured columnists for DavesGarden.com, have lectured in a number of US States and in the Caribbean. Amber has taught cooking classes for the past decade for The University of Texas at Arlington.
Approximagely 200 pages
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