Chocolate Bible: 160 Recipes Explained by the Chefs of the Famous French Culinary School
Chocolate Bible: 160 Recipes Explained by the Chefs of the Famous French Culinary School

Author: Le Cordon Bleu

Publisher: Grub Street

Published: 2019-11-19

Total Pages:

ISBN-13: 9781911621850

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Any of the 160 mouth-watering recipes presented here will provide the high point of any meal - whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends - you need look no further. This is the culinary guide to all things chocolate.

The Irish Times Book of the Year
The Irish Times Book of the Year

Author: Peter Murtagh

Publisher:

Published: 2007

Total Pages: 296

ISBN-13:

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Annual anthology of articles, letters, and photographs of major events collected over a year from the Irish Times.

Le Cordon Bleu the Chocolate Bible
Le Cordon Bleu the Chocolate Bible

Author: Cordon bleu (School : Paris, France)

Publisher:

Published: 2013

Total Pages: 0

ISBN-13: 9781909066137

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This is the chocolate book to end all chocolate books! Over 100 years of experience and expertise has gone into the creation of these recipes, yet they have been crafted to take account of the modern cook and kitchen. A veritable feast of chocolate delights is on offer from the world famous chefs of Le Cordon Bleu. Whether it's a mouth-watering cake, a deeply decadent mousse, or a bonbon to die for, here are dozens of recipes to sate even the most addicted chocoholic! Classic French desserts, cookies, and candies are joined by new creations that will win over the taste buds of all. And, there are pages of illustrated techniques that will make shaping, filling, and decorating the confections easy to master. *Over 150 taste-tempting recipes *Every recipe shown in color *Special step-by-step technique pages *Contains all the chocolate classics and a selection of contemporary recipes *Created by chefs from the premier French cooking school The new Bible of chocolate desserts

Atlanta Magazine
Atlanta Magazine

Author:

Publisher:

Published: 2005-12

Total Pages: 316

ISBN-13:

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Atlanta magazine’s editorial mission is to engage our community through provocative writing, authoritative reporting, and superlative design that illuminate the people, the issues, the trends, and the events that define our city. The magazine informs, challenges, and entertains our readers each month while helping them make intelligent choices, not only about what they do and where they go, but what they think about matters of importance to the community and the region. Atlanta magazine’s editorial mission is to engage our community through provocative writing, authoritative reporting, and superlative design that illuminate the people, the issues, the trends, and the events that define our city. The magazine informs, challenges, and entertains our readers each month while helping them make intelligent choices, not only about what they do and where they go, but what they think about matters of importance to the community and the region.

Garage Sale & Flea Market Annual
Garage Sale & Flea Market Annual

Author: Sharon Huxford

Publisher:

Published: 2003-02-15

Total Pages: 518

ISBN-13: 9781574323221

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Packed with descriptions and current values for items readily available at flea markets or garage sales, this book contains listings for 25,000 collectables representing virtually every collectable category on today's market: old books, ornaments, toys, cookie jars, and movie memorabilia. 750 photos.

Chocolate
Chocolate

Author: Ferrandi Paris (School)

Publisher:

Published: 2019

Total Pages: 302

ISBN-13: 9782080204066

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A complete course in the art of baking with chocolate from The "Harvard of gastronomy" Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking school. Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes - this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs. From the classics - chocolate mousse, custard tart, éclairs, profiteroles, macarons - to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.