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[CB1810] L'Eveil des Sens ( All the Pleasure of Flavor) '03 西點極品 (法 / 英/ 西對照)"    首頁 > ...... 02 西點、蛋糕
定價 : NT$ 3,400
網站訂購價 : NT$ 2,300
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Detailed Description 
L'Eveil des Sens (The Pleasures of Flavor) by Phillippe Bertrand & Philippe Marand This new book on pastries and desserts featuring the newest specialty ingredient, pure cocoa butter in a dehydrated form that is increasingly being used in Europe as a natural thickening agent in desserts. The authors are internationally renowned chocolate and pastry specialists; Philippe Bertrand is head of technical training at the Cocao Barry school in the Barry Callebaut institue and Philippe Marand is international technical advisor for Barry Callebaut.They present both classical and innovative desserts, many of them using the new Mycyro cocoa butter, which, the authors say, helps "both preserve and reveal the flavors, scents, colors, textures...and above all, the variety of ingredients whithin a recipe." A CD-Rom illustrates some of the recipes. Illustrated with many stunning full-color photos. Text is in French, English and Spanish. 176 pages.

Innovative chocolatiers Philippe Bertrand and Philippe Marand introduce their art and the surprising properties of cocoa butter, entirely vegetable, found in its natural state in cocoa beans which allows it to replace gelatine.

All the Pleasures of Flavor contains a wealth of ideas for desserts using this innovative ingredient, whether chocolate is contained in the dessert or not. Thirty four entremets and desserts are included with detailed techniques and photographs as clear demonstration. 

All pastry chefs and chocolatiers will delight in this professional work. Also available by these master artists is the book C

Contents

P漮isserie au Beurre de Cacao Mycryo?/b>
Pastry Cooking Mycryo?Cocoa Butter
Reposter燰 con Manteca de Cacao Mycryo?/b>

  • Entremets chocolat blanc mures
    White chocolate blackberry entremets
    Postre de chocolate blanco y moras
  • Entremets cassis citron meringu?/i>
    Lemon blackcurrant meringue entremets
    Postre merengado de casis y lim鏮
  • Tarte aux fraises au friand ?l'huile de p廧ins de raisins
    Strawberry tart with a grape seed oil friand
    Tarta de fresas con sabl?al aceite de pepitas de uva
  • Bche cherry chocolat
    Cherry chocolate log
    Tronco de cherry y chololate 
  • Entremets marron aux pommes Rhum Grand Marnier
    Chestnut apple Grand Marnier Rum entremets
    Postre casta鎙 con manzana Ron Grand Marnier
  • Entremets noix de coco passion meringu?/i>
    Coconut passion fruit meringue entremets
    Postre merengado al coco y fruta de la pasi鏮
  • Nougat feuillet?fruits des bois
    Fruits of the forest nougat feuillet?/b>
    Nougat crusiente con frutas del bosque
  • Chocolate chauds et leurs petits fours
    Hot drinking chocolate and their petits fours
    Chocolate caliente y sus petits fours
  • Chocolats frapp廥 aux 廧ices et leur tuile au Gru?de cacao
    Spicy cold drinking chocolate and Gru?de cacao tile biscuits
    Chocolate helado con especias y teja al Gru?de cacao
  • Fondant cacao framboise aux 嶰lats de chocolat
    Chocolat chip and raspberry cocoa fondant
    Fondant de cacao a la frambuesa con virutas de chocolate
  • G漮eau week-end ?l'orange
    Orange weekend cake
    Pastel week-end de naranja
  • Bche chocolat orange
    Chocolate orange log
    Tronco de chocolate y naranja
  • Le chocolat caf?et son cr幦eux gianduja vanille
    The chocolate coffee and his vanilla gianduja cream
    Postre de chocolate blanco y moras
  • Entremets chocolat blanc mures
    White chocolate blackberry entremets
    El chocolate caf?y sus crema de gianduja y vainilla
  • Brindill?d'anis vert et de chocolat blanc
    Speckled white chocolate anise entremets
    Brindill?de anis verde y chocolate blanco
  • Entremets Saint Domingue pralin?/i>
    WSaint Domingue praline entremets
    Pastel Saint Doningue pralin
  • Le caramel noix
    The walnut caramel
    Tarta de caramelo nueces
  • Tasse fruits rouges au coulis fr毃cheur
    Cool coulis red fruit cup
    Frutas rojas a la taza con coulis refrescante
  • D幨ice aux trois chocolats
    Three chocolate delight
    Delicia a los tres chocolates

Dessert ?l'Assiette au Beurre de Cacao Mycryo?/b>
Mycryo?Cocoa Butter Plated Desserts
Postres de plato a la Manteca de Cacao Mycryo?/b>

  • Fondant pistache fraise
    Pistachio and strawberry fondant
    Fondant de pistacho y fresa
  • Palet au chocolat m嶮iterran嶪n
    Mediterranean chocolate palet
    Palet de chocolate mediterr嫕eo
  • Nage glac嶪 d'abricots aux crotons d廧ices et son croustillant entrem瘭?/i>
    Glazed swimming apricots with spicy croutons and crispy pancake
    Salsa helada de albaricoque con sus tropezones de pan de miel y crujiente
  • Poire po瘭嶪 au friand ?l'huile d'olive
    Fried pear with an olive oil friand
    Pera salteada y sabl?al aceite de oliva
  • Embeurr嶪 de pommes fruits ti鋄e aux flaveurs cacaot嶪s de Tanzanie
    Tanzania chocolate warm buttered apples
    Salteado de manzanas tibias con aromas de cacao de Tanzania
  • Nectar abricot au supr瘱e de citron
    Lemon supreme apricot nectar
    N嶰tar de albaricoque con suprema de lim鏮
  • Quenelle au chocolat au lait de Papouasie au th?Earl Grey
    Papouasie milk chocolate quenelle with Earl Grey tea
    Quenafa de chocolate con leche de Papouasie al t?Earl Grey
  • Quenelle de cr鋗e chocolat blanc ?l'anis vert
    White chocolat and anise cream quenelle
    Quenefa de crema de chocolate blanco al an疄 verde
  • Pr?dessert d'abricots caram幨is廥 et sa cr鋗e fondante Tanzanie
    Caramelised apricot pre-dessert with Tanzanie fondant cream
    Pre-postre de albaricoques caramelizados y su crema untuose Tanzanie
  • Quatre-quart meringue groseille au romarin
    Rosemary redcurrant meringue quatre-quart
    Bizcocho con merengue de grosellas al romero
  • Tranche am鋨e aux bananes caram幨is嶪s ?l'envol嶪 de cacao
    Caramelised banana and floating cocoa butter slice
    Rebanada amarga con pl嫢anos caramelizados y tul de cacao
  • Croustillant caf?glac?et son nougat chocolat
    Iced coffee crunch with chocolate nougat
    Crujiente de caf?helado con su nougat de chocolate
  • La cerise ?quatre fa蔞ns
    Cherries four ways
    Cereza a los cuatro estilos
  • Le chocolat framboise croquant caramel
    Chocolate raspberry caramel crisp
    Chocolate y frambuesa con crocant de caramelo
  • Moelleux chocolat Tanzanie pistache et coriandre
    Pistachio and coriander Tansanie moist chocolate cake
    Pastel esponjoso de chocolate Tanzanie con pistachos y cilantro
  • Petit pot de cr鋗e au chocolat de Cuba et ses b漮onnets de chocolat au lait
    Small Cuba chocolate pots with milk chocolate sticks
    Tarrina de crema al chocolate Cuba con palitos de chocolate con leche

Appendix

  • Recettes de base
    Basic recipes
    Recetas base
  • Glossaire
    Glossary
    Glosario
作者 : "Bertrand ; Marand ISBN-13 : 9782952031103
出版社 : KIRRA
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