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Chocolate Obsession:Confections and Treats to Create and Savor Michael Recchiuti

Chocolate Obsession:Confections and Treats to Create and Savor von Michael Recchiuti

Chocolate Obsession:Confections and Treats to Create and Savor Michael Recchiuti

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Zusammenfassung

Known as the "Picasso of chocolatiers," Recchiuti creates confections that are every bit as daring and original as any of his namesake's artworks. But unlike the painter, the chocolate maker has made it possible for even the amateur to achieve his artistry.

Chocolate Obsession:Confections and Treats to Create and Savor Zusammenfassung

Chocolate Obsession:Confections and Treats to Create and Savor: Confections and Treats to Create and Savor Michael Recchiuti

In this book, Michael shares his professional secrets and techniques so that home cooks can reproduce his amazing confections with confidence and success. The book opens with a complete discussion of chocolate, and then offers detailed instructions for creating dipped chocolates, truffles, and molded chocolates. Included are Michael's signature ganache flavor combinations - Earl Grey Tea, burnt caramel, and tarragon with grapefruit. Readers will also find recipes for Rocky Recchiuti Brownies, Tahitian Vanilla Bean Marshmallows, Chocolate Shortbread Cookies with Truffle Cream Filling, Double-Dark Chocolate Souffles, and more irresistible treats. There are more than 100 recipes in all.

Über Michael Recchiuti

Michael Recchiuti started his own confection business in 1997, and his creations were quickly recognized for their sophistication and originality. Since then he has been featured in a variety of publications, including The New York Times (his were the only chocolates recommended in the 2004 Christmas gift roundup article), Food & Wine, The Wall Street Journal, and The International Herald Tribune, which called him the most interesting chocolatier in the United States. He lives in San Francisco with his wife; this is his first book. Fran Gage owned Fran Gage Patisserie Francaise in San Francisco for ten years, where she made award-winning bread, pastry, and chocolates. She now writes about food, and has published dozens of articles in Saveur, The San Francisco Chronicle, Fine Cooking, and others. Her books include Bread and Chocolate - My Food Life in and Around San Francisco, A Sweet Quartet - Sugar, Almonds, Eggs, and Butter, and Cake for Williams-Sonoma. She lives with her husband in San Francisco.

Zusätzliche Informationen

GOR010632478
9781584794578
1584794577
Chocolate Obsession:Confections and Treats to Create and Savor: Confections and Treats to Create and Savor Michael Recchiuti
Michael Recchiuti
Gebraucht - Wie Neu
Gebundene Ausgabe
Stewart, Tabori & Chang Inc
2005-09-01
199
Winner of IACP Crystal Whisk Award (Food Photography) 2006 Commended for Gourmand World Cookbook Awards (USA Only) (Chocolate) 2005 Short-listed for James Beard Foundation Book Awards (Baking/Desserts) 2006
Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Das Buch wurde gelesen, ist aber in gutem Zustand. Alle Seiten sind intakt, der Einband ist unversehrt. Leichte Gebrauchsspuren am Buchrücken. Das Buch wurde gelesen, sieht jedoch noch wie neu aus. Der Bucheinband weist keine sichtbaren Gebrauchsspuren auf. Gegebenenfalls ist auch ein Schutzumschlag verfügbar. Keine fehlenden oder beschädigten Seiten, keine Risse, eventuell minimale Knicke, keine unterstrichenen oder markierten Textstellen, keine beschrifteten Ränder.