A new way of cooking with chocolate
2015
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Chocolate is one of the nation's favourite foods, but it is increasingly recognised as a versatile and creative cooking ingredient. This book will show you how to add a little edible luxury to your cooking, by adding richness to your stews, a hint of sweetness to meat, depth to sauces and not forgetting of course, fantastic bakes from cheesecakes to chocolate pots and pastries. It also shows you how to cook from pod to plate - roasting the cocoa bean itself, to learning about the pulp, using cocoa nibs and, of course, cocoa powder and chocolate.
Main title:
A new way of cooking with chocolate / Hotel Chocolat.
Author:
Hotel Chocolat Limited, author
Imprint:
London : Headline, 2015.
Collation:
256 pages : illustrations (colour) ; 25 cm
Notes:
Includes index.
ISBN:
9781472224545 (hbk)9781472224552 (ebook)147222454X
Dewey class:
641.6'374641.6374641.637
Local class:
641.637
Language:
English
BRN:
678538