por
Tibbals, Kirsten.
Signatura topográfica preferida
641.6374 TIB
Fecha de publicación
2012
Formato:
Libros
Relevancia:
67235.4922
Signatura topográfica preferida
641.3374 23
Fecha de publicación
2013
Formato:
Recursos electrónicos
Relevancia:
54848.5039
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Signatura topográfica preferida
XX(272849.1)
Fecha de publicación
1942
Resumen
Advertising pamphlet for Nestle's chocolate - includes recipes.
Formato:
Recursos electrónicos
Relevancia:
52696.7617
por
Price, Jane (Jane Paula Wynn)
Signatura topográfica preferida
641.6374 CHO
Fecha de publicación
2009
Resumen
"Chocolate is, quite simply, one of life's greatest pleasures. Kitchen Classics Chocolate is a collection of mouth-watering recipes celebrating chocolate in all its glory. Whether you want to make a decadent chocolate cake, a delicious slice or a spectacular dessert Kitchen Classics Chocolate will have the chocolate recipes you desire. This book will delight both the beginner and expert alike."--Provided by publisher.
Formato:
Libros
Relevancia:
0.0981
Signatura topográfica preferida
641.6374 ILO
Fecha de publicación
2007 1997
Resumen
"I love chocolate! From the fermentation of the chocolate beans to the tablets of white chocolate, the secrets of chocolate manufacture revealed for your pleasure. This abundantly illustrated book offers you more than 200 recipes for cakes, confectionery, sauces and delicious drinks, so don't hold back - enjoy them to the full!"--Back cover.
Formato:
Libros
Relevancia:
0.0981
por
Coady, Chantal., author.
Signatura topográfica preferida
641.6374 COA
Fecha de publicación
2012
Resumen
Rococo makes the finest chocolates in the world. Its founder, Chantal Coady, has been a pioneer of the nouveau chocolat revolution for 30 years. She established the award-winning Rococo chocolate business and school and continues to blaze the trail for chocolate creativity. In this beautiful and indulgent book, Chantal shares her expertise and chocolate alchemy. From the perfect ganache recipe to delicious salted caramel truffles, and from a stunning chocolate roulade to extreme chocolate combinations, Rococo celebrates gastronomy's finest, most complex and luxurious of ingredients - chocolate.
Formato:
Libros
Relevancia:
0.0913
por
Marcolini, Pierre, 1964- author.
Signatura topográfica preferida
641.6374 MAR
Resumen
From the world's finest chocolatier, who originated the bean-to-bar concept, comes this collection of 170 recipes for the very best and most essential chocolate confections. Belgium's foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcolini's confections have been acclaimed as the world's most delectable chocolate creations, and his book is a delicious immersion into the world of fine chocolate and a tribute to its majesty. Marcolini was the first chocolatier to create his chocolates according to a bean-to-bar philosophy an idea born from the realization that just as the finest wines reflect the terroir in which the grapes are grown, so too would chocolate benefit from careful selection from specific estates. Here, he reveals the trade secrets of the art of fine chocolate making: learn how to roast, grind, and temper the chocolate at home just like the professionals and master all aspects of chocolate making. His recipes run the gamut of chocolate possibilities irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savory dishes and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.
Formato:
Libros
Relevancia:
0.0615
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