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Chocolat: From the Cocoa Bean to the Chocolate Bar
Get Free Ebook Chocolat: From the Cocoa Bean to the Chocolate Bar
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Review
"CHOCOLAT: From the Cocoa Bean to the Chocolate Bar by Pierre Marcolini, Belgium’s foremost artisanal chocolatier, is a wonder of chocolate creations in an over-the top volume of goodies! Marcolini reveals the secrets of the art of fine chocolate making which involves learning how to roast, grind, and temper the chocolate at home like the professionals. The photographs of the delicious concoctions actually take your breath away and make your mouth water. Standouts include crisp milk chocolate-praline clusters; Breton shortbread cookies; chocolate madeleines; chocolate macarons; and chocolate puff pastry."—Epicurus.com"To celebrate the 20th anniversary of Maison Marcolini, Mr. Marcolini has wriiten Chocolat: From the Cocoa Bean to the Chocolate Bar. It is both a love letter to his craft and the ultimate guide to chocolate appreciation. It is also one of the best single-subject cookbooks to come out in a long while."—New York Journal of Books "This stunning volume is the innovator's mouth-watering meditation of the craft that spans from the bean to the dessert (or savory) bowl."—Bal Harbour Magazine
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About the Author
Pierre Marcolini is one of the world’s foremost arti- sanal chocolatiers and has won numerous awards. In 1995, he was crowned World Pastry Champion, and opened his first shop in Brussels. Since then, he has expanded to twenty-eight outlets in Belgium, Japan, France, England, Luxembourg, Monaco, and Kuwait. Chae Rin Vincent is a leading food stylist and writer working in the French language. Marie-Pierre Morel is one of Europe’s best-known photographers specializing in food and interior decor.
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Product details
Hardcover: 384 pages
Publisher: Rizzoli (February 14, 2017)
Language: English
ISBN-10: 0847859282
ISBN-13: 978-0847859283
Product Dimensions:
9 x 1.5 x 11.5 inches
Shipping Weight: 5 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
5 customer reviews
Amazon Best Sellers Rank:
#248,379 in Books (See Top 100 in Books)
This book is gorgeous: big, bold, and beautiful. Hands-down this is one of the most visually stunning cook books I have ever seen. And the recipes… The chocolates, cookies, cakes, savory delicacies had me drooling on the pages.But this is not a book to teach you how to become a Chocolate Maker. It is not going to show you how to transform cocoa beans into sellable, award winning chocolate bars. The book has a one page overview of the cocoa harvest, fermentation, and drying processes; a one page overview on roasting, crushing, winnowing, grinding, conching, and tempering; and a one page overview on the main varieties of cocoa beans. Beyond those few information pages, the book is all recipes. And I’ll say it again, stunning, elegant, jaw-dropping recipes. There is not one item in this book that I’m not tempted to try.So if you want to add cocoa beans to your food, or make amazing looking rustic chocolate bars to impress you dinner guest, this is the book to get. But this is not a book that teaches the Bean-to-Bar chocolate making process.
My fiancée loves this book, she used post it notes to mark the pages with the recipes she wants to try to make! We've started buying the ingredients and tools mentioned in the book to start the process of making her own chocolate!!
This is not a chocolatiers book. I was much looking forward to reading this book on my trip. When it arrives it was a collection of pastry and savory recipes. Good book but not what I was looking for.
From the best Belgian chocolatier, easy recipes, beautiful ideas to present bonbons and pastries.Great recommendations for the best ingredients.
Beautiful book. Great present.
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