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Chocolat: From the Cocoa Bean to the Chocolate Bar

Chocolat: From the Cocoa Bean to the Chocolate Bar


作者  /  Pierre Marcolini

繪者/攝影者  /  Marie-Pierre Morel/ Photo

譯者  /  Chae Rin Vincent/ Ed.

出版社 / RIZZOLI INTERNATIONAL PUBLICATIONS

出版日期 / 2017/02/21

商品語言 / 英文

裝訂 / 精裝

定價 / NT$1,400

售價 / 79折, NT$ 1,106

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Chocolat: From the Cocoa Bean to the Chocolate Bar 其它優惠/消息


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內容簡介

From the world’s finest chocolatier, who originated the “bean-to-bar” concept, comes this collection of 170 recipes for the very best and most essential chocolate confections.
 
Belgium’s foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcolini’s confections have been acclaimed as the world’s most delectable chocolate creations, and his book is a delicious immersion into the world of fine chocolate and a tribute to its majesty.
 
Marcolini was the first chocolatier to create his chocolates according to a bean-to-bar philosophy— an idea born from the realization that just as the finest wines reflect the “terroir” in which the grapes are grown, so too would chocolate benefit from careful selection from specific estates. Here, he reveals the trade secrets of the art of fine chocolate making: learn how to roast, grind, and temper the chocolate at home just like the professionals and master all aspects of chocolate making. His recipes run the gamut of chocolate possibilities—irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savory dishes—and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.























詳細資料

誠品26碼 /2681431927005
ISBN 13 /9780847859283
ISBN 10 /0847859282
EAN /9780847859283

頁數384
尺寸28.7X21.8CM
裝訂精裝
級別
語言英文
成份




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