{"product_id":"cooking-with-chocolateisbn-9782080200816","title":"Cooking with Chocolate","description":"This comprehensive, illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen. This cooking school in book form opens with 100 step-by-step techniques: chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, creams and mousses, ice cream and sorbet, sauces, and baker’s secrets. Each method is explained in text and photographs; fourteen are further clarified on the ninety-minute DVD.\u003cbr\u003eOrganized into nine sections, 100 recipes are simplified for the home cook: classics (Sachertorte, pro fiteroles, molten chocolate cake), tarts (chocolate-pear, nut-caramel), snacks (macaroons, waffles, brownies, choco-ginger churros), frozen desserts, special occasions (dark chocolate fondue, hazelnut-praline Yule log), and candy (truffles, lollipops, coconut bars). \u003cbr\u003eEach recipe is graded with a three-star rating so the home chef can gauge its complexity. Cross references to techniques, DVD footage, glossary terms, and complementary recipes make navigation easy. The volume includes practical resources: visual dictionaries of kitchen equipment and common ingredients; tips for conserving chocolate; a guide to dark, milk, and white chocolate and the importance of cocoa content; and a detailed index.    \u003cbr\u003e\"More Than Just a Coffee Table Book - Even though it was originally published in French as the \u003ci\u003eEncyclopédie du Chocolat\u003c\/i\u003e, 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\u003cb\u003eFrederic Bau\u003c\/b\u003e is the creative director and executive chef of l’ecole du Grand Chocolat Valrhona. French patissier \u003cb\u003ePierre Herme\u003c\/b\u003e contributed to \u003ci\u003eParis Patisseries\u003c\/i\u003e and is author of several cookbooks. \u003cb\u003eClay\u003c\/b\u003e \u003cb\u003eMcLachlan\u003c\/b\u003e’s photographs were featured in \u003ci\u003eFrench Cooking\u003c\/i\u003e (Flammarion, 2010).\u003cb\u003e L’ecole du Grand Chocolat Valrhona\u003c\/b\u003e is a world-renowned pastry and chocolate cooking school.","brand":"Flammarion","offers":[{"title":"Default Title","offer_id":46303425560805,"sku":"NP9782080200816","price":49.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9782080200815_6308b536-4fd8-4b36-b2b2-95497b45969e.jpg?v=1730754260","url":"https:\/\/k12savings.com\/es\/products\/cooking-with-chocolateisbn-9782080200816","provider":"K12savings","version":"1.0","type":"link"}