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Chocolate fusión (Español)

El chocolate en la cocina
Chocolate fusión (Español)
Chocolate fusión (Español)Chocolate fusión (Español)Chocolate fusión (Español)
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99,00 €

Author: Frédéric Bau
Pierre Gagnaire and Pierre Hermé (foreword), Jean Bernard Lassara (photographs)
Availability: a consultar
Language: Español
Format: Tapa dura, 300 pp, 26,5x32,5 cm
Publisher: Montagud Editores, 2006, 9788472121157
Features: Fotografías a color
Agotado

Publisher review:
Discover the possibilities of chocolate in today’s cuisine.
It’s not just a question of desserts, but rather savory cuisine, with chocolate playing a central role. Transformed from being the “final touch” in the texture of a sauce to being the star of the dish, exalted in all its splendor, a new world of aromas and flavors is created around chocolate, adeptly pairing it with meats, fish and other ingredients.
Frédéric Bau, the celebrated head pastry chef and director of L’Ecole de Valrhona, undoubtedly knows more than anyone concerning chocolate and its application in sweet or savory cuisine.
The author conveys, with a pedagogical competence unique to himself, precise explanations on techniques concerning chocolate, with guidelines and suggestions to help us understand the indispensable concepts needed in the manipulation of this fascinating ingredient now making its read carpet debut in contemporary cuisine.
The diversity of flavors and aromas that is offered by the world of fine chocolate, as well the culinary possibilities born of its pairing with a whole series of products are demonstrated here through Frédéric Bau’s original ideas, put into practice for the use of chocolate in savory cuisine.
A sumptuous selection of dishes that pay homage to chocolate –the result of his long, meticulous research as well as his gastronomic culture, as profound as it is exotic.

Index:
- Prólogo, Pierre Gagnaire.
- Prólogo, 
Pierre Hermé.
Encontrar el camino
Tecno chocolate
- La historia.
- La cata del chocolate.
- La precisión en el gesto.
La carta
- A cada plato, su chocolate.
- Aperitivos.
- Entrantes fríos.
- Entrantes calientes.
- Agua.
- Tierra.
- Quesos.
- Dulces delicias.
- Exquisiteces.
Recetas de base
Maridajes de sabores

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