Search Results for Abramowitz-Moreau, Carmella,SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dAbramowitz-Moreau$00252C$002bCarmella$00252C$0026ps$003d300?dt=list2024-05-20T03:20:51ZPetite patisserie : 180 easy recipes for elegant French treats / Christophe Felder, Camille Lesecq ; photography Laurent Fau ; French to English translation Carmella Abramowitz Moreau.ent://SD_ILS/0/SD_ILS:2973072024-05-20T03:20:51Z2024-05-20T03:20:51Zby Felder, Christophe, author.<br/>Call Number 641.8650944 FEL<br/>Publication Date 2020<br/>Summary A delightful volume devoted to the delicate, charming treats that are the soul of France's neighbourhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.<br/>Format: Regular print<br/>Chocolate : from the cocoa bean to the chocolate bar : 170 recipes from chocolatier Pierre Marcolini / Pierre Marcolini ; photographs by Marie Pierre Morel ; edited by Chae Rin Vincent ; English translation by Carmella Abramowitz Moreau.ent://SD_ILS/0/SD_ILS:2760582024-05-20T03:20:51Z2024-05-20T03:20:51Zby Marcolini, Pierre, 1964- author.<br/>Call Number 641.6374 MAR<br/>Summary 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.<br/>Format: Books<br/>