Chocolate Fusion (eBook) (ENGLISH), Frédéric Bau

Name: Chocolate Fusion (eBook) (ENGLISH), Frédéric Bau
Brand: Librería Gastronómica
SKU: G395D
Price: 99.00 EUR
Availability: InStock

99,00 €

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Descripción

eBook

306 pages

For the first time in the history of cookbooks, chocolate appears as the true star of the dish. We're not talking about desserts, but savory cuisine. It's no longer just a "touch" to add texture to a sauce, but the product in all its splendor, the star of the dish from which a new world of aromas and flavors is built through its skillful pairing with meats, fish, and other ingredients. The author is none other than Frédéric Bau, a highly acclaimed pastry chef, former director of L'Ecole du Grand Chocolat, author of Au coeur des saveurs, and arguably one of the world's leading experts on chocolate and its application in both sweet and savory cooking. In this work, the author develops his original ideas, helping us understand the diversity of tastes and aromas of high-quality chocolate and its culinary possibilities when paired with all kinds of ingredients. The book includes a fascinating chart on possible pairings between chocolates of various origins and multiple ingredients. With his characteristic pedagogical skill, Bau explains the precise techniques of chocolate making; simple instructions and tricks to understand the four essential concepts in handling this fascinating material, which is now making a grand entrance into contemporary cuisine. Furthermore, Frédéric Bau presents a "menu" with a superb selection of dishes (appetizers, hot and cold starters, fish, meat, and desserts) made with chocolate as the star ingredient, the result of careful and patient culinary research and his broad and exotic gastronomic knowledge. Frédéric Bau, one of the most brilliant pastry chefs of his generation and a genius of chocolate, also ventures into savory cuisine.

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Chocolate Fusion (eBook) (ENGLISH), Frédéric Bau