Making Artisan Chocolates Flavor-Infused Chocolates, Truffles, and Confections
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Auteur:
Andrew Garrison Shotts
Co-auteur:
Andrew Garrison Shotts
- Engels
- Paperback
- 9781592533107
- 01 januari 2007
- 176 pagina's
Samenvatting
The availability of bitter-sweet chocolates coupled with our access to a global food market and unique ingredients has created an interest in artisan chocolates. This book shows how to recreate their different flavours at home through the use of herbs, flowers, chillies, spices and many other ingredients, and is aimed at the chocolate enthusiasts.
Forget milk chocolate moulded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are moulded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local speciality stores. The recent availability of bitter-sweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisan chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavour combinations not typically associated with chocolates, such as chilli peppers, maple syrup and spiced chai tea. "Making Artisan Chocolates" shows readers how to recreate Drew's unexpected flavours at home through the use of herbs, flowers, chillies, spices and many other wonderful ingredients, and will therefore be a sure-fire hit for the discerning chocolate enthusiast.
Forget milk chocolate moulded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are moulded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local speciality stores. The recent availability of bitter-sweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisan chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavour combinations not typically associated with chocolates, such as chilli peppers, maple syrup and spiced chai tea. "Making Artisan Chocolates" shows readers how to recreate Drew's unexpected flavours at home through the use of herbs, flowers, chillies, spices and many other wonderful ingredients, and will therefore be a sure-fire hit for the discerning chocolate enthusiast.
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Inhoud
- Taal
- en
- Bindwijze
- Paperback
- Oorspronkelijke releasedatum
- 01 januari 2007
- Aantal pagina's
- 176
- Illustraties
- Nee
Betrokkenen
- Hoofdauteur
- Andrew Garrison Shotts
- Co Auteur
- Andrew Garrison Shotts
- Hoofduitgeverij
- Rockport Publishers Inc.
Vertaling
- Originele titel
- Making Artisan Chocolates
Overige kenmerken
- Editie
- New title
- Extra groot lettertype
- Nee
- Product breedte
- 210 mm
- Product hoogte
- 13 mm
- Product lengte
- 260 mm
- Studieboek
- Nee
- Verpakking breedte
- 201 mm
- Verpakking hoogte
- 20 mm
- Verpakking lengte
- 252 mm
- Verpakkingsgewicht
- 843 g
EAN
- EAN
- 9781592533107
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