| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:457303137:3667 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
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LEADER: 03667cam a2200601Ii 4500
001 ocn890106496
003 OCoLC
005 20170524104441.0
008 140908s2014 fr a 001 0 eng
015 $aGBB4B7279$2bnb
016 7 $a016899070$2Uk
019 $a873985086$a972016161
020 $a9782080202017$q(hardback)
020 $a2080202014$q(hardback)
035 $a(OCoLC)890106496$z(OCoLC)873985086$z(OCoLC)972016161
037 $bRandom House Inc, Attn Order Entry 400 Hahn rd, Westminster, MD, USA, 21157$nSAN 201-3975
040 $aAU@$beng$erda$cAU@$dOCLCO$dYDXCP$dBTCTA$dBDX$dSINLB$dUKMGB$dTOH$dOCLCF$dSLR$dOCLCQ$dOCLCO$dCNGUL$dSFR
041 1 $aeng$hfre
049 $aSFRA
050 4 $aTX767.C5$bE8713 2014
082 04 $a641.6374$223
084 $aTS213.2$2clc.
092 $a641.6374$bC4516ch
130 0 $aEssentiel du chocolat.$lEnglish.
245 10 $aChocolate master class :$bessential recipes and techniques /$cedited by Frédéric Bau ; École du Grand Chocolat Valrhona ; photographs by Clay McLachlan ; with the collaboration of Julie Haubourdin.
246 30 $aEssential recipes and techniques
264 1 $aParis, France :$bFlammarion,$c[2014]
300 $a192 pages :$bcolor illustrations ;$c25 cm
336 $atext$btxt$2rdacontent
336 $astill image$bsti$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
500 $a"The majority of the recipes in this book were previously published in Cooking with Chocolate: Essential Recipes and Techniques ©Flammarion, S.A., Paris, 2011. Originally published in French as L'Essential du Chocolat, ©Flammarion, S.A., Paris, 2013"--Title page verso.
520 $aFrom the precise method for tempering chocolate, to the creation of a divine chocolate mousse or souffle, this book offers the home cook an authoritative master class in working with chocolate. A dozen essential step-by-step techniques for mastering the artisanal skills of a chocolatier, such as ganache for hand-dipped candy, classic molds, and chocolate pastry cream. Seventy recipes are arranged by texture moist, velvety, unctuous, crunchy, creamy and make it easy to perfect the ideal chocolate delicacy for every occasion. The recipes range from mendiant candies to truffle hearts, from bitter sweet panna cotta to warm chocolate tart, from coconut bars to fondue, and from classic pastries such as madeleines, brownies, and cupcakes, to more exotic delights like Klemanga, Pineapple-Mango-Coriander tart, or chocolate tea. Chocolate Master Class is an essential guide for chocolate lovers.
650 0 $aCooking (Chocolate)
650 0 $aChocolate desserts.
700 1 $aBau, Frédéric,$eeditor.
700 1 $aHaubourdin, Julie,$eauthor.
710 2 $aÉcole du Grand Chocolat Valrhona.
730 0 $aEncyclopedie du chocolat.$lEnglish.
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938 $aBaker and Taylor$bBTCP$nBK0014673843
938 $aYBP Library Services$bYANK$n11716448
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