Ecole du Grand Chocolat Valrhona

Encyclopedia of Chocolate

Essential Recipes and Techniques

• Gebundenes Buch

Produktbeschreibung

This reference book for cooking with chocolate at home includes recipes and professional advice from the prestigious Valrhona culinary school. Recipes are arranged in terms of difficulty to allow for a clearer sense of progression.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Editions Flammarion
• New Edition
• Seitenzahl: 416
• Erscheinungstermin: 19. April 2018
• Englisch
• Abmessung: 246mm x 195mm x 35mm
• Gewicht: 1526g
• ISBN-13: 9782080203663
• ISBN-10: 2080203665
• Artikelnr.: 51015647

Autorenporträt

Frédéric Bau worked at Fauchon before becoming the founder, creative director, and executive chef of the École du Grand Chocolat Valrhona, a world-renowned pastry and chocolate culinary school with locations in Versailles and Tain l'Hermitage, France; Tokyo, Japan, and New York, United States. Pierre Hermé, the world's most celebrated pâtissier, has published numerous cookbooks including Chocolate (Flammarion, 2016). Clay McLachlan's photographs have been published in French Cooking, Éric Kayser's New French Recipes, and Beyond the Bread Basket.