A Passion for Chocolate (English and French Edition) ebook

by Jean-Jacques Bernachon,Vincent Lee,Rose Levy Beranbaum,Maurice Bernachon

Jean-Jacques Bernachon Vincent Lee Rose Levy Beranbaum Maurice Bernachon Desserts English French

Maurice Bernachon (Author), Jean-Jacques Bernachon (Author) . Rose Levy Beranbaum is a wonderful cookbook author and Queen of cakes and pastries, with the ability to impart complex recipes with excellent instructions.

ISBN 13: 9780688075545. Maurice Bernachon; Jean-Jacques Bernachon.

Rose Levy Beranbaum is an American baker, cookbook author and blogger. She pioneered the reverse creaming technique of cake-making. In this process, the fat and flour are mixed first before adding the remaining ingredients

Rose Levy Beranbaum is an American baker, cookbook author and blogger. In this process, the fat and flour are mixed first before adding the remaining ingredients. By coating the flour in fat, gluten development is inhibited, helping to prevent toughness. This is in contrast to the usual creaming technique, which first mixes fat and sugar. Beranbaum has noted that she was heavily influenced by Julia Child and James Beard. The Cake Bible (1988).

A Passion for Chocolate book. Details (if other): Cancel. Jean-Jacques Bernachon. Rose Levy Beranbaum (Translator).

This book is a mostly traditional collection of classic, French patissierie. You will find things like buche de noel, caraque, mille-feuille, succes, madeleines, profiteroles, macarons, rochers, mousse, nougats, trois-freres, and truffles.

A Passion for Chocolate. by Maurice Bernachon and Jean-Jacques Bernachon. Beranbaum is a thorough and careful cookbook author. The result is the most useful chocolate cook book that I own. It is a very productive resource for chocolate recipes. ISBN13:9780688075545. Recently Viewed and Featured.

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Rose Levy Beranbaum is an award-winning American baker . Posts about Rose Levy Beranbaum.

Rose Levy Beranbaum is an award-winning American baker, cookbook author and blogger. lt;/p

Rose Levy Beranbaum is an American baker, cookbook author and blogger The Baking Bible (2014). A Passion for Chocolate by Bernachon, Bernachon, Guarnaschelli, and Lee; Translated (1989). What Do Women REALLY Want?

Rose Levy Beranbaum is an American baker, cookbook author and blogger YouTube Encyclopedic. The Baking Bible (2014). What Do Women REALLY Want? Chocolate! by Donna L. Barstow; Foreword (2004). Kuhn Rikon Chef's Corner. Featured Chef Rose Levy Beranbaum". Kuhn Rikon Switzerland. Archived from the original] Check url value (help) on 17 January 2013.

A Passion for Chocolate The French classic by Bernachon translated by Rose Levy Beranbaum. Bulgaria Burkina Faso Burundi Cambodia Cameroon Canada Cape Verde Cayman Islands Central African Republic Chad Chile China Christmas Island Cocos (Keeling) Islands Colombia Comoros Congo, Republic of Cook Islands Costa Rica Croatia Curaçao Cyprus Czech Republic Denmark Djibouti Dominica Dominican Republic Ecuador Egypt El Salvador Equatorial Guinea Eritrea Estonia Ethiopia Falkland Islands (Malvinas) Faroe Islands Fiji Finland France French Guiana French Polynesia French.

Collects easy-to-follow recipes for chocolate delights, from simple classics--chocolate pound cake and eclairs--to exotic treats--buche de noel and chocolate souffle

Groll

wife is happy

Lightwind

Great book. But not easy recipes.

Zeueli

These 2 books were our first ever Amazon purchase! We are really happy with the quality of the books as well as how fast they were shipped. Being in Australia things can sometimes take a while but I was very happy with my purchase and will definitely be buying again.

Not-the-Same

Bernachon and his kin own a legendary chocolate business in Lyon, France. Beranbaum is a thorough and careful cookbook author. The result is the most useful chocolate cook book that I own. It is a very productive resource for chocolate recipes. Whenever I need a recipe for, say, a chocolate version of Gateau St. Honore or L'Opera, this is book I go to first, and it is the chocolate book I bake from most frequently. A word of warning, however: the recipes are not necessarily easy to do, and the uninitiated might have some difficulty following the more involved recipes.

This book is a mostly traditional collection of classic, French patissierie. You will find things like buche de noel, caraque, mille-feuille, succes, madeleines, profiteroles, macarons, rochers, mousse, nougats, trois-freres, and truffles. The chapter on basics is probably the most valuable chapter: it has all the basics, such as genoise, pate feuilletee, croissant, pate a choux, pate sucree. pate brisee, succes, meringue, ganache, creme patissiere, and creme chantilly. Beranbaum has done an excellent job of adapting these recipes for the American kitchen. All the ingredients are listed in both volume and weight measures. The procedures are thorough, complete, and reliable.

I do have a few objections. There are some easy recipes, viz Brownies or Viennese Hot Chocolate, but most are rather advanced and not for the casual home cook. Some kind of difficulty rating system would have been a great help. The chocolate pound cake recipe is the wacky one that uses egg whites beaten to stiff peaks, not a real pound cake by my standards. Several recipes use a chocolate coating, but proper instructions for tempering chocolate is not supplied anywhere in the book; for these recipes, I suggest you ignore the author's statements about heating and cooling chocolate and resort to a chocolate cook book that has full instructions for tempering.

It has these chapters: cakes; little cakes and cookies; desserts; confections; beverages; kitchen basics; decorations.

Morad

Rose Levy Beranbaum is a wonderful cookbook author and Queen of cakes and pastries, with the ability to impart complex recipes with excellent instructions. She spent months with the Bernachons in their shop in Lyon, France, and the result is a translation and modification of the Bernachon's "A Passion for Chocolate" into English. It has the classic recipes of a French Patissiere, with Rose's excellent tips and explanations. I've owned this book since its publication, and have made many of the showpiece cakes from it. It is important to note that not only do the results look spectacular, but the taste is unbelievable as well. Not for the faint of heart or neophyte, the recipes are often complex, and time consuming. The efforts do pay off with winning combinations of artistry and flavors.

Vertokini

As a chocolate lover, I received this as a gift and just looking through the recipes and the stories along with it, I am excited to try out all of the recipes as they all look amazing! Definitely a great purchase!