Australia's only exclusive wholesaler & retailer of cookery books - Sourcing cookbooks for 34 years and counting!

       
 
  • Chocolate
    Chocolate
    ISBN: 9781848991026
    Publication date: 01/11/2013

    Chocolate is made from the seeds of the tree Theobroma cacao, ‘Theobroma’ being the Greek word for ‘food of the gods’. Delectably sweet, luxuriously soft and divinely smooth – if any ingredient could launch a thousand ships, it would be chocolate. From sauces and desserts to tarts, biscuits, cakes and drinks, chocolate’s versatility is stunning. Whether you want to whip up the most incredibly simple mousse or indulge in a sinful sticky chocolate cake, this book covers it all. From rich chocolate truffles to warm fruit drizzled with chocolate sauce, from comforting thick and creamy hot chocolate to sophisticated shiny chocolate icing, the flavours, textures and aromas are always utterly intoxicating.

    Chocolate gives you a superb collection of delicious, luxurious recipes, all of which are easy to follow and simple to make. Whether you’re looking for the perfect way to end a dinner for your family and friends, or just an indulgent treat for yourself, you’ll find a delicious array of options, from simple and traditional recipes to exquisite and innovative ones. For beginners and more experienced cooks alike, this is the one-stop bible for chocolate lovers.

    Dimension: 252mm X 188mm
    Author: DONOVAN, JENNIFER
    Price: $24.99
  • Chocolate 4th Edition
    Chocolate 4th Edition
    ISBN: 9783875151138

    CHEFS DISCOUNT APPLIES PLEASE CONTACT US
    Over 600 pages, 230 recipes, step-by-step photographs of the most important preparation techniques, 15 breakfasts and snacks, 8 drinking chocolates, 4 jams, 18 individual cakes, 24 bonbons, 10 turrons, 5 snacks, 8 desserts for restaurant, 7 petit fours and 8 bonbons for restaurant

    Studies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making.
    Languages: spanish / english

    Description: The book is divided into six extensive sections:
    CHOCOLATE AS A PRODUCT, BREAKFASTS & SNACKS, CONFECTIONERY, CHOCOLATE MAKING, RESTAURANT AND RAW MATERIALS
    Questions:
    • Do your bonbons have preservation problems? Do they dry or crystallize? Does mold appear after a few days? Learn how to balance your bonbon recipes in an easy and quick way. An extensive collection of recipes for balanced fillings is also included.
    • What happens to a chocolate product while baked in an oven? We travel inside the dough to understand what happens within the heart of baked products.
    • Do you want to change the type of chocolate for a different one without affecting the texture of your product?
    • Do you know how to control the activity of water inside a bonbon?
    • Get to know all the secrets about chocolate to obtain a good tempering, a perfect coating or a spectacular gloss.




    Pages: 600
    Author: MORATÓ, RAMON
    Price: $229.99
  • Chocolate Alchemy
    Chocolate Alchemy
    ISBN: 9780847858415
    Publication date: 01/05/2018

    What Tartine Bread did for bread, Alex Stupak’s Tacos did for tortillas, and Michael Ruhlman’s Charcuterie did for sausage, this book does for chocolate: it reveals the complete process for making chocolate from scratch as well as offers a wealth of innovative recipes using chocolate. In look and feel it will have an appeal like that of the Ladurée cookbooks with their jewel-like presentation.This collection of 100 fresh recipes celebrates bean-to-bar chocolate from the ground up. Including a revolutionary recipe for making chocolate from scratch from cacao beans, the book takes control back from the big chocolate manufacturers and gives home cooks the power to make their own chocolate of the highest quality.

    Author: HARD, KRISTEN
    Price: $60.00
  • Chocolate Chocolate Chocolate
    Chocolate Chocolate Chocolate
    ISBN: 9781851496686
    Publication date: 01/10/2011

    Chocolate, Chocolate, Chocolate is much more than just a recipe book. Employing half a century of chocolate knowledge and experience to this accessible new title, Jean-Pierre Wybauw's sixth book is a veritable abundance of information, history and recipes pertaining to chocolate. The book traces the history of the cocoa bean, from its first use as currency by the Aztecs to the very beginnings of its consumption as a delicacy. The technical differentiations between dark, milk and white chocolate are explained, and different production techniques and tricks are examined, with further nuggets of information included along the way. Nutritional value of different kinds of chocolate, as well as the health benefits of the cocoa bean, are also outlined, and an explanantion of chocolatier's terminology. Features over 100 pages of recipes with step-by-step instructions including muffins, souffls, pralines, macaroons and chocolate cannelloni as well as useful recipes for chocolatiers' ingredients that are otherwise expensive and difficult for the layman to get hold of such as fondant cream. Of interest to professionals and aspiring chocolatiers as well as hobbyists, readers will be swept away by Jean Pierre's enthusiasm and never-ceasing diligence to create the perfect chocolate. Contents: Preface A heartfelt thank you Master chocolatier Jean-Pierre Wybauw What is chocolate and what is it actually made of? Various types of chocolate

    Pages: 192
    Dimension: 174mm X 130mm
    Author: WYBAUW, JEAN-PIERRE
    Price: $24.99
  • Chocolate Every Day 85+ Plant Based Recipes
    Chocolate Every Day 85+ Plant Based Recipes
    ISBN: 9780735216044
    Publication date: 01/10/2018

    You think you love chocolate, but do you know how much you could actually love it? In Chocolate Every Day, Bennett and Ky show chocolate for what it really is: a delicious and incredibly potent, antioxidant powerhouse filled with vitamins and nutrients. Their decadent recipes do away with the refined sugar, dairy, and gluten found in traditional chocolate treats, and instead rely on raw cacao and high-quality, unprocessed ingredients to create snacks and desserts you can actually feel good about eating. By combining raw cacao with organic, natural sweeteners, nutrient-rich fats, and superfoods like maca and lucuma, Bennett and Ky's delicious treats pack a real health punch--and are as decadent as their traditional counterparts. Filled with tips and tricks for deciphering chocolate certifications and labels, a guide to building a superfood pantry, and more than seventy-five recipes for delectable and irresistible sweets, like Fudgsicles, No-Bake Thin Mints, Mexican Chocolate Cashew Milk, and Crunchy Salty Peanut Butter Chocolate Tart, Chocolate Every Day will give you more reasons than ever before to indulge in this beloved flavor.

    Pages: 224
    Dimension: 237mm X 190mm
    Author: COFFEY, BENNETT
    Price: $44.99
  • Chocolate Indulge Your Inner Chocoholic
    Chocolate Indulge Your Inner Chocoholic
    ISBN: 9780241229439
    Publication date: 01/09/2016

    Indulge your inner chocoholic with Chocolate, the decadent and in-depth exploration of the world's favourite sweet treat.

    Unwrap the secrets of chocolate and learn everything from cacao's origins to how to make chocolate at home. Trace the journey of chocolate across the globe, from cacao plants in Cameroon and Costa Rica, to how to make, buy, taste, and cook with this delicious treat.

    Step-by-step masterclasses in using chocolate are supplemented by mouth-watering photography to tickle your tastebuds. Once you're a chocolate expert, get creating with 15 indulgent recipes worthy of a chocolatier including hot chocolate, truffles, and chocolate brownies.

    Try something delicious with Chocolate, the perfect gift for all foodies and chocoholics.

    Pages: 224
    Author: DORLING KINDERSLEY
    Price: $35.00
  • Chocolate Master Class Essential Recipes and Techniques
    Chocolate Master Class Essential Recipes and Techniques
    ISBN: 9782080202017
    Publication date: 01/09/2014

    The ultimate cookbook from the Valrhona school for chocolate makers, featuring a dozen essential techniques and seventy easy-to-follow recipes. From the precise method for tempering chocolate, to the creation of a divine chocolate mousse or souffle, this book offers the home cook an authoritative master class in working with chocolate. A dozen essential step-by-step techniques for mastering the artisanal skills of a chocolatier, such as ganache for hand-dipped candy, classic molds, and chocolate pastry cream. Seventy recipes are arranged by texture--moist, velvety, unctuous, crunchy, creamy--and make it easy to perfect the ideal chocolate delicacy for every occasion. The recipes range from mendiant candies to truffle hearts, from bittersweet panna cotta to warm chocolate tart, from coconut bars to fondue, and from classic pastries such as madeleines, brownies, and cupcakes, to more exotic delights like Klemanga, Pineapple-Mango-Coriander tart, or chocolate tea. Chocolate Master Class is an essential reference for chocolate lovers.



    Pages: 192
    Dimension: 240mm X 190mm
    Author: BAU, FREDERIC
    Price: $29.99
  • Chocolate Passion Recipes and Inspiration from the Kitchens of Chocolatier
    Chocolate Passion Recipes and Inspiration from the Kitchens of Chocolatier
    ISBN: 9781118431092
    Publication date: 01/12/2012

    Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts. Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full-color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate. Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.

    Pages: 328
    Author: BOYLE, TISH
    Price: $29.99
  • Chocolate Recipes and Techniques from the Ferrandi School of Culinary Arts
    Chocolate Recipes and Techniques from the Ferrandi School of Culinary Arts
    ISBN: 9782080204066
    Publication date: 01/11/2019

    The ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the "Harvard of gastronomy."

    This book--a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris--presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or molten chocolate cake.

    From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step--from basic to special-occasion skills. Starting with advice on how to equip your kitchen, plus essential techniques, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies.

    Ferrandi's experienced teaching team of master chefs adapted their recipes for the home cook. This fully illustrated intensive course in the art of baking with chocolate provides all of the fundamental techniques and recipes that are the building blocks of the illustrious French chocolate tradition, explained step-by-step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. This extensive reference provides everything an amateur home chef or experienced professional needs to master chocolate recipes for all occasions.

    Pages: 304
    Dimension: 280mm X 210mm
    Author: FERRANDI SCHOOL
    Price: $49.99
  • Chocolate Sommelier
    Chocolate Sommelier
    ISBN: 9788854415225
    Publication date: 01/12/2019

    Take an extraordinary photographic journey into the history, production, and flavors of everyone's favourite food: chocolate. Considered the "food of the gods" by the Aztecs and Mayans, chocolate was consumed as a virtuous drink by rulers, warriors, and noblemen - and now by millions of people every day. This magnificent volume, with stunning photographs by Fabio Petroni and mouthwatering original cocoa-based recipes, is a chocoholic's delight. From the origins of cocoa cultivation, to the secrets of the harvesting and drying the beans, all the way to the art of the processing, Chocolate Sommelier immerses you in the flavors, scents, and infinite variety of chocolate. AUTHORS: Clara and Gigi Padovani have been called the "chocolate couple" of Italian food writing. They have written about 30 books together, translated into six languages, including Street Food all'italiana and Tiramisu. On her own, Clara has written Passione Nutella and Dolci del sole. Gigi was a journalist at "La Stampa" newspaper for 30 years, and is now a gastronomic critic for the L'Espresso restaurant guide; he is a member of the National Studies Center of the Italian Academy of Cooking. His books include Mondo Nutella and Slow Food.

    Dimension: 274mm X 218mm
    Author: PADOVANI
    Price: $69.99
  • Chocolates and Confections
    Chocolates and Confections
    ISBN: 9780470424414
    Publication date: 01/10/2012

    The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections. Expanding on the award-winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines. Revised to include 30 percent new recipes and formulas, more than 250 photos, and 27 illustrations Features new sections on opening a professional bakeshop, packaging and marketing, and American-style layered candy bars Written by Certified Master Baker Peter Greweling, one of the world's top names in confections, and author of Chocolates and Confections at Home with The Culinary Institute of America, from Wiley

    Pages: 544
    Dimension: 284mm X 229mm
    Author: GREWELING, PETER P.
    Price: $102.99
  • Chocopologie
    Chocopologie
    ISBN: 9781118523520
    Publication date: 01/04/2015

    A celebration of chocolate desserts from award-winning chocolatier Fritz Knipschildt Rich, smooth, and intensely flavorful, chocolate inspires a passion like no other. In "Chocopologie," master chocolatier Fritz Knipschildt takes chocolate to luscious new heights, incorporating it into recipes both classic and new, for ultra-indulgent desserts, heavenly truffles, easy anytime snacks, and so much more. Chocolate for breakfast? Why not! Sprinkled into granola, it's practically health food. Cocktail hour? Make it doubly wicked with chocolate martinis or spiked hot cocoa. Knipschildt's artisanal chocolates, sold at gourmet stores across the country, are famous for their playful and innovative flavor combinations, and that playfulness shines in this charming book. In addition to winning recipes for treats, including cookies and bars, cakes, candies, and other sweets, Knipschildt shares fascinating and helpful tips, advice, and information about chocolate, drawn from his personal experience and formal pastry training.


    Author: KNIPSCHILDT, FRITZ
    Price: $42.99
Page: 1 2 3 4 5