Chocolat

Seductive Recipes for Bakes, Desserts, Truffles and Other Treats

Eric Lanlard (Autor)

Buch | Hardcover

176 Seiten

2013
Mitchell Beazley (Verlag)
978-1-84533-694-3 (ISBN)

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'The dark stuff is the heart of the matter in Erica Lanlard's latest - and, dare we say, greatest - cookery book, Chocolat. It's a beautiful collection of recipes, but they're far more than just eye candy: they're deceptively easy to make and they really work.' -- Sweet Things Master Patissier Eric Lanlard shares more than 100 of his favourite recipes that use the ingredient he loves the most - chocolate. As a young patisserie chef, Eric was taught how to make chocolate and he went on to train as an apprentice chocolatier. He has since been fascinated with this ingredient, making it his mission to master the techniques of moulding, blending, shaping and baking with chocolate. Now you can share Eric's passion as he reveals his tried-and-tested techniques with this new selection of chocolate-based recipes, from quick bakes, cakes and simple sauces to show-stopping party pieces and after-dinner treats, all with easy-to-follow methods and helpful tips. With foolproof recipes and gorgeous photography by Kate Whitaker, this is a must-have cookbook for chocolate-lovers everywhere.
From the Bakery features everyday treats such as Devilish Chocolate Brownies, Pain au Chocolat as well as a few classics inspired by Eric s travels including Chocolate Kouglof and Chocolate and Pistachio Biscotti. Desserts & Puddings is where Eric showcases his trademark glamour in his baking, with Gateau Opera and Chocolate Millefeuille as well as family favourites including Proper Chocolate Mousse, Hot Chocolate Souffle and Chocolate and Banana Tart. Truffles & Treats include sweet treats from Old-fashioned Truffles to Chocolate Toffee, before Drinks, Sauces & Spreads where you can make your own homemade Hazelnut Chocolate Spread, as well as indulge in a selection of chocolate-based drinks and cocktails.

Master Patissier and twice winner of the prestigious Continental Patissier of the Year at the British Baking Awards, Eric Lanlard has earned himself an international reputation for superlative baked creations for an impressive A-list clientele, including Madonna and Sir Elton John. Having trained in France, Eric moved to London where he ran the patisserie business for Albert and Michel Roux. He stayed there for five years before launching his own business, Cake Boy, a destination cafe, cake emporium and cookery school based in London. Eric is an experienced TV presenter, most recently with Channel 4's Baking Mad with Eric Lanlard. He has appeared on numerous TV food shows including Masterchef: The Professionals, Mary Queen of Shops, Great British Bake Off and Junior Bake Off. He is co-author of Cox Cookies and Cake (Mitchell Beazley) and author of Master Cakes (Hamlyn), Home Bake and Tart It Up! (Mitchell Beazley).

Introduction; A Brief History of Chocolate; Know Your Chocolate; Tips & Techniques - basic methods useful for all cooks, including tempering and the best way to melt chocolate; From the Bakery - everyday treats, including Devilish Chocolate Brownies, Pain au Chocolat, Chocolate and Vanilla Marble Cake - classics from around the world, including Chocolate Kouglof, Chocolate and Pistachio Biscotti; Desserts & Puddings - glamorous bakes, including White Chocolate and Passionfruit Cheesecake, Gateau Opera, Chocolate Millefeuille - family favourites, including Proper Chocolate Mousse, Hot Chocolate Souffle, Chocolate and Banana Tart; Truffles & Treats - sweet treats, including Old-Fashioned Truffles, Chocolate Toffee; Drinks, Sauces & Spreads - including homemade Hazelnut Chocolate Spread, Chocolate Fondue, plus a selection of chocolate-based drinks and cocktails; Index; Acknowledgments.

Erscheint lt. Verlag	13.5.2013
Verlagsort	London
Sprache	englisch
Maße	198 x 251 mm
Gewicht	900 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-10	1-84533-694-1 / 1845336941
ISBN-13	978-1-84533-694-3 / 9781845336943
Zustand	Neuware