Titre du livre : FUSION CHOCOLATE Auteur(s) : BAU, FREDERIC
Résumé : Discover the possiblities of chocolate in today's cuisine. It's not just a question of desserts, but rather savory cuisine, with chocolate playing a central role. Transformed from being the "final touch" in the texture of a sauce to being the star of the dish, exalted in all its splendor, a new world of aromas and flavors is created around chocolate, adeptly pairing it with meats, fish and other ingredients. Frederic Bau, the celebrated head pastry chef and director of L'Ecole Valrhona, undoubtedly knows more than anyone concerning chocolate and its application in sweet or savory cuisine.
Langue : ENGLISH Format du livre : 25 X 33 cm Pagination : 352 p. |
