The 50 recipes in this volume offers cake recipes such as French chocolate cake; pies and pastries such as chocolate banoffe pie, as well as cookies, brownies and muffins and recipes for special occasions. Working with chocolate can be tricky but clear step-by-step photographs ensure success every time whatever your expertise. Advice is also given on choosing the best quality ingredients and using specialist equipment.
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Verlagsort
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Höhe: 229 mm
Breite: 229 mm
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ISBN-13
978-1-84215-506-6 (9781842155066)
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Schweitzer Klassifikation
Elizabeth Wolf-Cohen has always loved food and cooking, and was trained at the Ecole de Cuisine La Varenne in Paris. Liz continued working in Paris, both at La Varenne, and at renowned restaurants such as Au Quai d'Orsay and Chez Maxim. Originally from the United States, Liz moved to London in 1980 and worked as an editor for 5 years. Since then she has made a career in writing cookbooks and magazine articles as well as styling food for photography.
