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Chocolate passion - Tish Boyle
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Title
Chocolate passion - recipes and inspiration from the kitchens of Chocolatier Magazine
Chocolate passion - recipes and inspiration from the kitchens of Chocolatier Magazine
Author
Tish Boyle
Tish Boyle
format
Hardback
Hardback
Publisher
John Wiley & Sons, Inc.
John Wiley & Sons, Inc.
Language
English
English
UK Publication Date
19991130
19991130
Description
Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts.
Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty–four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full–color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate.
Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.
Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty–four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full–color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate.
Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.
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