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core garnishing techniques using sauces, gravies, oils, salsas, pestos, foliage, flowers, fruit, vegetables, flour- based garnishes, dairy, sugars, pastries, ices, chocolate and textures food presentation secrets rivals a professional culinary course and will give all cooks the confidence to create attractive designs for any type of menu. seventy recipes are arranged by texture? techniques of chocolate 1. cooking techniques: tempering chocolate. this series will teach you how to work with chocolate like a professional.
download ebook preserving ( the good cook) free for you. free kindle book and epub digitized and proofread by project gutenberg. foreword by chef jordi valles, photography by battman. download it once and read it on your kindle device, pc, phones or tablets.
chocolate is the third collaboration between award winning pastry chef antonio bachour, and renowned food photographer battman. when the chocolate is smooth and shiny, it is ready to be used. our chocolate book library. continue reading or click on a chocolate techniques ebook techniques link to jump straight to its tutorial. read chocolate cakes & decorations: basic techniques ( sugarcraft skills.