Free PDF Cooking with Chocolate: Essential Recipes and Techniques
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Cooking with Chocolate: Essential Recipes and Techniques
Free PDF Cooking with Chocolate: Essential Recipes and Techniques
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Review
"More Than Just a Coffee Table Book - Even though it was originally published in French as the Encyclopédie du Chocolat, it should not be confused with the dry, dusty encyclopedias of days gone by. It is the definitive go-to book for everything chocolate. I'm sure that just about every chocolate technique is covered in this book as well as several supporting techniques on the included DVD. The recipe section contains a wide variety of chocolate treats, which includes everyday chocolate recipes to more advanced recipes." ~About.com
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About the Author
Frederic Bau is the creative director and executive chef of l’ecole du Grand Chocolat Valrhona. French patissier Pierre Herme contributed to Paris Patisseries and is author of several cookbooks. Clay McLachlan’s photographs were featured in French Cooking (Flammarion, 2010). L’ecole du Grand Chocolat Valrhona is a world-renowned pastry and chocolate cooking school.
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Product details
Hardcover: 416 pages
Publisher: Flammarion; Har/DVD edition (October 18, 2011)
Language: English
ISBN-10: 208020081X
ISBN-13: 978-2080200815
Product Dimensions:
9.8 x 1.3 x 10.9 inches
Shipping Weight: 4.8 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
28 customer reviews
Amazon Best Sellers Rank:
#468,426 in Books (See Top 100 in Books)
I really enjoyed reading the individual blurbs from each chef, and the introduction to the book has more detail about the actual process of cooking with chocolate than I have found elsewhere. However, I wasn't blown away by the recipes; some are incredible, some are fairly poorly written (the ingredient list and/or instructions). In at least two instances that I have noticed, the ingredient list doesn't actually give an amount or weight (e.g. it just says, milk & chocolate), and the instructions do not further elucidate the proportions necessary to achieve the final product. In another case, one ingredient is called for within two different sections of the instructions, while another ingredient is left out of the process. It may just be a translation error, or a printing error, but still... There are also some recipes where detail is lacking: "heat for a while, then blah blah blah". The photography is gorgeous, and I want to eat everything in this cookbook, but it's a pretty pricey cookbook for so many errors, especially when pastry is a field where precise measurements matter.
The book is an excellent companion to those who love to actually cook with chocolate. However, it is not a chocolatier's reference but rather an advanced cookbook in the subject of preparing dishes that include chocolate. Basic chocolate preparation techniques are covered, but specialized knowledge, e.g., on how to garnish pralines and other solid chocolate bombons is left perhaps a bit more into a question mark. Nevertheless, the range of recipes is refreshingly broadened not only with desserts but also with unexpected combinations such as chocolate and seafood. There is a DVD that accompanies the book and explains some of the techniques.
Reading this book is better than reading most novels. Wow. Beautiful photos and that make me want to try every recipe. The instructions are clear and the ingredients are common. There are a few fun new tools to find, but that is part of expanding my knowledge and kitchen base...new tools like stainless steel rulers which hold up what I would describe as a long, thin chocolate ganache tart. Very clever and not hard to do. The recipes I've tried are exquisite and I can't want to cook the entire book...so much to learn and wonderful chocolaty foods to enjoy. This book is a masterpiece.
This book covers all the fundamental chocolate techniques in detail with a variety of basic recipes to demonstrate the point and to showcase some variations. It then dedicates over 1/2 of the book to creations that incorporate many of these fundamental techniques. For beginner and expert alike, there is great content in this book.I would also say that, unlike some other chocolate books, this book is well suited for the candy-hating chocoholic who loves the flavor and richness of chocolate but does not like particularly sweet food.
It is from by Ecole du Grand Chocolate Varlhnoa,I greatly recommend it for your cart.
This is the best book about chocolate I ever had.
I gave this to a friend that is a fab cook and chocolatetiere. She was amazed at how nicely all the tips and recipes were presented. She has managed to use so many of the recipts even she was surprised. See, you can teach a "good cook" some new tricks. See how I cleaned that phrase up?
If you have any questions about chocolate, this book is a must. Amazing illustrations, recipes and techniques.
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