did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

We're the #1 textbook rental company. Let us show you why.

9780060187118

Chocolate

by
  • ISBN13:

    9780060187118

  • ISBN10:

    0060187115

  • Edition: 1st
  • Format: Hardcover
  • Publisher: HarperCollins Publications
  • Purchase Benefits
  • Free Shipping Icon Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • eCampus.com Logo Get Rewarded for Ordering Your Textbooks! Enroll Now
  • Write a Review Icon Write a Review
List Price: $45.00 Save up to $1.35
  • Buy New
    $43.65
    Add to Cart Free Shipping Icon Free Shipping

    THIS IS A HARD-TO-FIND TITLE. WE ARE MAKING EVERY EFFORT TO OBTAIN THIS ITEM, BUT DO NOT GUARANTEE STOCK.

Supplemental Materials

What is included with this book?

Summary

Nick Malgieri, who taught us everything we need to know about baking in How to Bake, takes on chocolate, the world's favorite food. With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency. In ten chapters, Nick offers a primer on basics and every kind of chocolate from coca to chips and white chocolate (and why it isn't really chocolate in the strictest sense) to big dark slabs of the world's favorite luxury food and the many, many ways to enjoy it. Information on storage, handling, and the fundamentals needed to create chocolate confections is clear and concise. Recipe sections include everything you need to know to turn the food of the gods into desserts for us mortals: cakes and cookies, creams and custards, ice creams, pies and pastries, sauces and beverages, truffles and pralines, dipped and molded chocolates, all adapted for the home cook. Illustrated with four-color photographs throughout, all 380 luscious recipes will send a shiver of delight down the spine of every chocolate lover. Chocolate is definitive without being intimidating; it is a true home companion for anyone who wants to cook with chocolate.

Author Biography

Nick Malgieri is the director of the baking department at Peter Kump's Cooking School in New York.

Table of Contents

Acknowledgmentsp. x
Introductionp. xi
Chocolate Basicsp. 3
Cakesp. 25
Cookiesp. 131
Creams, Mousses, Custards, and Soufflesp. 199
Ices and Frozen Dessertsp. 235
Pies, Tarts, and Other Pastriesp. 263
Chocolate Confectionsp. 307
Sauces and Beveragesp. 367
Decorating Desserts with Chocolatep. 381
Showpieces and Decorating Projectsp. 401
Sourcesp. 442
Bibliographyp. 444
Selected Recipe Indexp. 446
Indexp. 447
Table of Contents provided by Syndetics. All Rights Reserved.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Rewards Program