Beginning with a paean to Linxe's artisanal skill--he's been called the sorcerer of ganache--the book then provides an investigation of chocolate bean types, each of which has its own role in the chocolate-making process, plus a glimpse at Linxe's exacting candy-making process. The recipes come next, and include such temptations as Chocolate-Almond Cake with Lemon Cream, Extra-Rich Brownies, Chocolate Raspberry Mousse, and Bittersweet Chocolate-Nut Candy. A chapter on frozen desserts and beverages, which includes a definitive hot chocolate recipe, follows, as does a section on basic preparations and techniques, like tempering. Interspersed throughout are introductions to the extraordinary (and wonderfully named) Linxe confections, such as the chocolate-mint Zagora. These further disable readers already wobbly from the chocolate euphoria Linxe's candies--and now his book--provide. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.
About the Author
Coauthor Michele Carles is one of the famous Scotto sisters. Together, the sisters have published many successful cookbooks, including: L'Héritage de la Cuisine Francaise, La Cuisine des Soeurs Scotto, Gourmande et Pressée, and Desserts de Reve.
Christine Fleur is an internationally renowned photographer specializing in table arts and cookbooks. She has published several successful works in France, including La Cuisine des Parfums and Plaisirs de Thé.
--This text refers to an out of print or unavailable edition of this title.