Encyclopedia Of Chocolate: Essential Recipes And Techniques
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| Prix | Mars 18 | Sept. 18 | Déc. 18 | Aug. 19 | Déc. 19 |
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| Moyenne | € 29,93 | € 17,78 south_east | € 30,24 trending_up | € 27,02 south_east | € 28,18 trending_flat |
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Encyclopedia Of Chocolate Essential Recipes And Techniquessearch
~EN NWISBN: 9782080203663search ou 2080203665, sans doute en anglais, Nouveau.
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The Valrhona cooking school presents everything the amateur or professional baker needs to learn about cooking with chocolate. One hundred fundamental techniques and more than a hundred recipes are explained with step-by-step photographs and clear instructions. Home chefs will learn chocolate basics (tempering, ganaches,pralines), baker’s secrets (marbling, faultless cake crusts, beating egg whites), and how to make candy fillings, decorations, doughs, cream and mousse bases, ice creams and sorbets, and sauces. Bakers can refer back to these building blocks as they progress with an increasing level of expertise through recipes from icing and cookie dough to macaroons and impressive mounted desserts. Recipes include the great classics (Black Forest cake, profiteroles), tarts and tartlets (chocolate-pear, nut caramel), shared delights, teatime treats (chocolate-vanilla waffles, brownies), iced desserts (chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce), special-occasion splurges (dark chocolate fondue, hazelnut-praline Yule log), candies and confections (truffles, lollipops, chocolate-covered cherries), and savory dishes using chocolate. Visual dictionaries of basic equipment and commonly used ingredients, tips for conserving chocolate,a guide to cocoa content, a glossary, and detailed indexes complete the volume.
Du vendeur/antiquaire.
The Valrhona cooking school presents everything the amateur or professional baker needs to learn about cooking with chocolate. One hundred fundamental techniques and more than a hundred recipes are explained with step-by-step photographs and clear instructions. Home chefs will learn chocolate basics (tempering, ganaches,pralines), baker’s secrets (marbling, faultless cake crusts, beating egg whites), and how to make candy fillings, decorations, doughs, cream and mousse bases, ice creams and sorbets, and sauces. Bakers can refer back to these building blocks as they progress with an increasing level of expertise through recipes from icing and cookie dough to macaroons and impressive mounted desserts. Recipes include the great classics (Black Forest cake, profiteroles), tarts and tartlets (chocolate-pear, nut caramel), shared delights, teatime treats (chocolate-vanilla waffles, brownies), iced desserts (chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce), special-occasion splurges (dark chocolate fondue, hazelnut-praline Yule log), candies and confections (truffles, lollipops, chocolate-covered cherries), and savory dishes using chocolate. Visual dictionaries of basic equipment and commonly used ingredients, tips for conserving chocolate,a guide to cocoa content, a glossary, and detailed indexes complete the volume.
Numéro de commande vendeur: 978208020366
Numéro de commande de plate-forme Indigo.ca: id-978208020366
Catégorie: Books > Food and Drink > Baking and Desserts > Desserts
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
Numéro de commande de plate-forme Indigo.ca: id-978208020366
Catégorie: Books > Food and Drink > Baking and Desserts > Desserts
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
2
Encyclopedia of Chocolate Essential Recipes and Techniques Ecole Grand Chocolat Valrhona Authorsearch
~EN HC NWISBN: 9782080203663search ou 2080203665, sans doute en anglais, Rizzoli, couverture rigide, Nouveau.
En Stock, frais de port.
Du vendeur/antiquaire.
The Valrhona cooking school presents everything the amateur or professional baker needs to learn about cooking with chocolate. One hundred fundamental techniques and more than a hundred recipes are explained with step-by-step photographs and clear instructions. Home chefs will learn chocolate basics (tempering, ganaches,pralines), baker’s secrets (marbling, faultless cake crusts, beating egg whites), and how to make candy fillings, decorations, doughs, cream and mousse bases, ice creams and sorbets, and sauces. Bakers can refer back to these building blocks as they progress with an increasing level of expertise through recipes from icing and cookie dough to macaroons and impressive mounted desserts. Recipes include the great classics (Black Forest cake, profiteroles), tarts and tartlets (chocolate-pear, nut caramel), shared delights, teatime treats (chocolate-vanilla waffles, brownies), iced desserts (chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce), special-occasion splurges (dark chocolate fondue, hazelnut-praline Yule log), candies and confections (truffles, lollipops, chocolate-covered cherries), and savory dishes using chocolate.Visual dictionaries of basic equipment and commonly used ingredients, tips for conserving chocolate,a guide to cocoa content, a glossary, and detailed indexes complete the volume.
Du vendeur/antiquaire.
The Valrhona cooking school presents everything the amateur or professional baker needs to learn about cooking with chocolate. One hundred fundamental techniques and more than a hundred recipes are explained with step-by-step photographs and clear instructions. Home chefs will learn chocolate basics (tempering, ganaches,pralines), baker’s secrets (marbling, faultless cake crusts, beating egg whites), and how to make candy fillings, decorations, doughs, cream and mousse bases, ice creams and sorbets, and sauces. Bakers can refer back to these building blocks as they progress with an increasing level of expertise through recipes from icing and cookie dough to macaroons and impressive mounted desserts. Recipes include the great classics (Black Forest cake, profiteroles), tarts and tartlets (chocolate-pear, nut caramel), shared delights, teatime treats (chocolate-vanilla waffles, brownies), iced desserts (chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce), special-occasion splurges (dark chocolate fondue, hazelnut-praline Yule log), candies and confections (truffles, lollipops, chocolate-covered cherries), and savory dishes using chocolate.Visual dictionaries of basic equipment and commonly used ingredients, tips for conserving chocolate,a guide to cocoa content, a glossary, and detailed indexes complete the volume.
Numéro de commande vendeur: 9782080203663
Numéro de commande de plate-forme BarnesAndNoble.com: bn-9782080203663
Catégorie: Trade Books>Hardcover>Cookbooks>Desserts>Desserts
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
Numéro de commande de plate-forme BarnesAndNoble.com: bn-9782080203663
Catégorie: Trade Books>Hardcover>Cookbooks>Desserts>Desserts
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
3
Valrhona Ecole du Grand Chocolatsearch
Encyclopedia of Chocolatesearch
~EN NWISBN: 9782080203663search ou 2080203665, sans doute en anglais, Editions Flammarion, Nouveau.
Sofort lieferbar, Livraison gratuite innerhalb von Allemagne.
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This reference book for cooking with chocolate at home includes recipes and professional advice from the prestigious Valrhona culinary school. Recipes are arranged in terms of difficulty to allow for a clearer sense of progression.
Du vendeur/antiquaire.
This reference book for cooking with chocolate at home includes recipes and professional advice from the prestigious Valrhona culinary school. Recipes are arranged in terms of difficulty to allow for a clearer sense of progression.
Commentaire de vendeur:
Valrhona, Ecole du Grand Chocolat
Numéro de commande vendeur: 51015647
Numéro de commande de plate-forme Buecher.de: 24625566243
Catégorie: Buch > Sachbuch > Ratgeber > Essen und Trinken > Themenkochbücher
Mots-clés: Encyclopedia of Chocolate;Valrhona, Ecole du Grand Chocolat;9782080203663
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
Valrhona, Ecole du Grand Chocolat
Numéro de commande vendeur: 51015647
Numéro de commande de plate-forme Buecher.de: 24625566243
Catégorie: Buch > Sachbuch > Ratgeber > Essen und Trinken > Themenkochbücher
Mots-clés: Encyclopedia of Chocolate;Valrhona, Ecole du Grand Chocolat;9782080203663
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
4
Bau Fredericsearch
Encyclopedia of Chocolate (2018)search
~EN HC NWISBN: 9782080203663search ou 2080203665, sans doute en anglais, 2. Edition, couverture rigide, Nouveau.
Next Day, frais de port.
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Description de faible qualité ou de langue étrangère. Montrez-le
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Description de faible qualité ou de langue étrangère. Montrez-le
Numéro de commande vendeur: 87135976
Numéro de commande de plate-forme Averdo.com: 25492072549
Catégorie: Sachbücher Bücher > Sachbücher
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
Numéro de commande de plate-forme Averdo.com: 25492072549
Catégorie: Sachbücher Bücher > Sachbücher
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
5
Frederic Bausearch
Encyclopedia of Chocolatesearch
~EN HC NWISBN: 2080203665search ou 9782080203663, sans doute en anglais, Thames & Hudson, couverture rigide, Nouveau.
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Description de faible qualité ou de langue étrangère. Montrez-le
Description de faible qualité ou de langue étrangère. Montrez-le
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https://media.hugendubel.de/shop/coverscans/316/31687857_9782080203663_big.jpg
Numéro de commande vendeur: 31687857
Numéro de commande de plate-forme Hugendubel.de: 23374052129
Catégorie: Medien > Bücher
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
https://media.hugendubel.de/shop/coverscans/316/31687857_9782080203663_big.jpg
Numéro de commande vendeur: 31687857
Numéro de commande de plate-forme Hugendubel.de: 23374052129
Catégorie: Medien > Bücher
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
6
Encyclopedia of Chocolatesearch
~EN NWISBN: 2080203665search ou 9782080203663, sans doute en anglais, Nouveau.
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Encyclopedia of Chocolate ab 31.49 EURO Essential Recipes and Techniques. 2nd revised edition.
Encyclopedia of Chocolate ab 31.49 EURO Essential Recipes and Techniques. 2nd revised edition.
Commentaire de vendeur:
https://m.ebook.de/de/product/31687857/frederic_bau_encyclopedia_of_chocolate.html
Numéro de commande vendeur: 31687857
Numéro de commande de plate-forme Ebook.de: 22830309833
Catégorie: Medien > Bücher
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
https://m.ebook.de/de/product/31687857/frederic_bau_encyclopedia_of_chocolate.html
Numéro de commande vendeur: 31687857
Numéro de commande de plate-forme Ebook.de: 22830309833
Catégorie: Medien > Bücher
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
7
Encyclopedia of Chocolate Essential Recipes and Techniquessearch
~EN HC NWISBN: 9782080203663search ou 2080203665, sans doute en anglais, couverture rigide, Nouveau.
frais de port.
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Hardback by Ecole du Grand Chocolat Valrhona.
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Hardback by Ecole du Grand Chocolat Valrhona.
Numéro de commande vendeur: 9782080203663
Numéro de commande de plate-forme Speedyhen.com: 22181895251
Catégorie: Books Food & Drink > Cookery / food & drink etc
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
Numéro de commande de plate-forme Speedyhen.com: 22181895251
Catégorie: Books Food & Drink > Cookery / food & drink etc
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
8
Encyclopedia of Chocolate Essential Recipes and Techniquessearch
EN NWISBN: 9782080203663search ou 2080203665, en anglais, Nouveau.
€ 29,17 (£ 24,95)¹ thumb_up + Expédition à la France: € 5,85 (£ 5,00)¹ = € 35,02 (£ 29,95)¹
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sans obligation
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Numéro de commande vendeur: 38276363
Numéro de commande de plate-forme Foyles.co.uk: 22604875757
Catégorie: Books
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
Numéro de commande de plate-forme Foyles.co.uk: 22604875757
Catégorie: Books
Données de 27-12-2019 10:39h
ISBN (notations alternatives): 2-08-020366-5, 978-2-08-020366-3
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