[ download kindle ] Chocolats et Confiserie (français-anglais), tome IIAuthor École Lenôtre – Gsagency.co

Retrouvons Ensemble, Comme Une Promesse De Retour L Enfance Le Go T D Un Berlingot, La Bonne Odeur D Un Chocolat Ti De, Le Tendre Parfum D Un Caramel Marcel Derrien Et Philippe Bertrand Alliant Tradition Et Innovation, L Ecole Len Tre Pr Sente, En Deux Tomes, Des Recettes Sucr Es Et Chocolat Es, Osant Des Contrastes De Saveurs, De Mati Res Et De Textures Des Ganaches Classiques, Insolites, Originales , Aux Entremets Chocolat, Desserts L Assiette, Bonbons Moul S, En Passant Par Les Bouch Es, Tablettes, Nougats, Pralines, Fruits Confis, Drops, Guimauves, Etc L Artisan Confiseur Chocolatier Puisera Des Id Es Nouvelles Pour Mieux Capter Le March De La Gourmandise Le Lecteur Y Trouvera Galement Des Touches Chocolat Es De L Ecole Cacao Barry Et Des Po Mes D Isabelle Fabre Gren S Au Fil Des Pages En Des Bonbons Multicolores There is sometimes confusion associated with these books Here are the details Table of Contents highlights appear at the bottom of this review L Ecole de Lenotre has two volumes of Chocolats et Confiserie Volume 1, 129 pp, Vol 2, 135 pp Pictorial hardbacks, issued without dustjackets, on heavy stock color illustrations throughout glossaries.Charts, sidebars, step by step photos, tables, images of kitchen equipment.English and French side by sideThese are handsome, well produced, comprehensive, and very, very French poems by Isabelle Fabre are scattered across the pages in multi coloured bonbons Here s the blurb Together, like the promise of a return to childhood, let us rediscover the taste of the humbug , the good smell of warm chocolate, the tender scent of a caramel Combining tradition and innovation, the Ecoloe Lenotre presents two volumes of sweet and chocolate based recipes, venturing into contrasts of flavours, materials, and textures From classic, unusual or original gaqaches, to chocolate flans, desserts in the dish, moulded sweets, via bouchees , bars, nougats, proalines, candied fruits, drops and marshmallows TABLE OF CONTENTS HIGHLIGHTS Volume 1History, TechnologyFrom Cocoa to ChocolateBotanyFermentationManufacturing Coverture ChocolatesFrom Cane or Beet to SugarSugarHoneyInvert SugarMaple SyrupBasic ProductsEquipmentBasic RecipesChocolate DecorationsClassic GanachesCrystallised FruitsThe Great Classics Cote d or Wild Truffle Martinique Citrus Log Beggar Cherries in Kirsch Grand Marnier Thistle Four Brothers Othello Aphrodite Hide and SeekSugar SweetsGums, Liquourices and MarshmallowGlossaryTABLE OF CONTENTS HIGHLIGHTS Volume 2Important PointsIndividual Chocolates and BarsTartsPralinesOriginal GanachesNougatsUnusual GanachesJams and JelliesChocolate DessertsCandied FruitsGlace ChestnutsPralinesCaramelsLiqueursAlmond PastesDisguised FruitsDesserts in the DishMoulded SweetsGlossary This is a very thin book, without a lot of recipes, and not only that, but the book holds the English version and French version meaning there are only recipes in half of the pages A great number of recipes are based on recipes that appear in other books in the series, so you can t really attempt to make them What was also surprising was the use of low quality products in many of the recipes, for example using condensed milk instead of cream for a ganache Comme ce livre compte 2 tomes, a aurait t tr s utile de conna tre le sommaire de chacun avant de faire son choix.Sinon, il est parfait, une r f rence, une bible