Chocolate Fusion, Frédéric Bau

For the first time in the history of cookbooks, chocolate appears as the true protagonist of the dish. We are not talking about desserts, but savory cuisine. It is no longer the “touch” to texturize 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 in its successful pairing with meats, fish and other products. The author is none other than Frédéric Bau, a renowned pastry chef, director of L’Ecole du Grand Chocolat, author of Au coeur des saveurs and, possibly, one of the people who knows most about chocolate in the world, about its application in both sweet and savory cuisine. In this work, the author develops his original ideas, helps us understand the diversity of tastes and aromas of high-quality chocolate and its culinary possibilities in pairing with all kinds of products. The book contains a very interesting table on the possible pairings between chocolates of various origins and multiple ingredients. With his characteristic pedagogical ability, Bau explains the precise knowledge of chocolate technique; simple instructions and tricks to understand the “four concepts” essential in handling this fascinating material, which now enters contemporary culinary arts through the front door. In addition, Frédéric Bau presents us with a “menu” with a superb selection of dishes (appetizers, hot and cold starters, fish, meat, and desserts) made with chocolate as the protagonist, the result of careful and patient culinary research and his broad and exotic gastronomic culture. Frédéric Bau, one of the most brilliant pastry chefs of his generation and a chocolate genius, makes an foray into savory cuisine. Chocolate for chefs. Also available in English and French.