Böcker om choklad
Alla priser är inklusive frakt och moms, Böckerna skickas mot postförskott.
Böckerna levereras av Kokbokhandeln, 031 - 201096, Göteborg
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Chocolate DessertsPierre Hermé
New York 2001. 304s. Färgill.
In their second collaboration, the award-winning duo of Pierre Hermé and Dorie Greenspan unveil the secrets of sumptuous chocolate desserts. In these pages you will Þnd a dazzlingly delicious collection of recipes, all featuring the world's most intoxicating ingredient: chocolate.
If there is a secret to the sensuality of Pierre Hermé's desserts, it just may be his intricate reÞnement of taste, texture, and temperature. Surely, this is what makes all of his desserts such a pleasure to eat.
Here you will Þnd the simplest chocolate truffle-Black-on-Black Truffles, bite-size balls of bittersweet ganache tossed in dark cocoa-as well as the luxuriously soft and rich Suzy's Cake, which is spectacularly delicious yet quite simple to make. Chic desserts, such as the Triple Crème-individual ramekins layered with espresso crème brûlée, rich chocolate cream, and pure unsweetened whipped cream-or a cup of French-style hot chocolate, or a gâteau de résistance, such as Plaisir Sucré, will be the triumphant end to any meal or the centerpiece for any celebration. Through these more than seventy-five recipes, you will have the many pleasures of tasting chocolate in all its states-hot and cold, creamy and crunchy, smooth and custardy, thick and chewy, bittersweet and sweet, dark, milk, and white.
Whether you are an expert in the dessert kitchen or a beginner with a desire for the delicious, this collection will introduce you to the myriad delights of Pierre Hermé's desserts, his unusual juxtapositions of ingredients, his conjurer's touch with textures, and his always perfect pitch when it comes to sweetness, tartness, and chocolatey-ness.
Finally, there are the indispensable Base Recipes and a Dictionary of Terms, Techniques, Equipment, and Ingredients. Together they form a complete course in chocolate dessert artistry. Each recipe has been written with the American kitchen in mind, so that everyone with a passion for the richness of chocolate desserts can now enjoy Pierre Hermé's sublime creations at home.
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DessertsPierre Hermé
New York 1998. 304s. Färgill.
Pierre Herme is acknowledged to be the greatest pastry chef in France, and at long last he divulges his recipes for more than one hundred divinely delicious and stunning desserts - many surprisingly easy to prepare. There are cakes, cookies, tarts, sweets for special occasions, and traditionally holiday creations. His chapter on dessert fundamentals, such as perfect tart dough, buttercream, and meringue, will prove indispensable for any baker.
Master pastry chef Pierre Hermé creates desserts that look too good to be eaten. Whether your own renditions will look quite as exquisite is another question! But finding out is definitely worth the time investment. Here are Lemon Crepes to die for, a Golden Pearl Brownie cake that will send your taste buds spinning in an orgy of taste, and delicate Orange Tuiles that are so light and dainty they practically melt in your mouth. A majority of the recipes do require some more advanced culinary skills--and a patient disposition. A Warm Chocolate and Banana Tart requires that the tart's filling of chocolate and butter be cooled to 104 degrees, and then be cooked for exactly 11 minutes. Thankfully, Desserts offers a wealth of helpful information for cooks--listing the essential equipment and ingredients required for pastry perfection and a dictionary of dessert terms. Beautiful photographs make the desserts shimmer in a translucent light, crying out for you to try your hand at creating them. So, with a little endurance and love, you will be well rewarded with your choice of more than 100 heavenly desserts
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A Passion for ChocolateKristi Fuller
Meridith books 2000, 96s. Färgill.
Satisfy your craving for chocolate with this collection of over 50 mouth-watering recipes!
Nostalgic photography and inspirational quotes set the mood for this celebration of the greatest of confections. You'll find mouth-watering chocolate recipes for cakes, cookies, ice creams, pies, pastries and much more! These seductively sweet creations will melt your heart!
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Oh, Fudge!Lee Edwards Benning
New York 1993. 303s. med 300 fudge recept.
A candy-lover's dream, this is a collection of dozens of mouth-watering recipes for fudge and related sweets like caramels, nougats, and marshmallows. Every type of fudge imaginable is here, along with history, sources, and a section on how to rescue "failed" fudge
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The International chocolate cookbookNancy Baggett
New York 1991. 288s. Färgill.
Chocophiles should make room on their shelves for this voluptuous volume. The oversize cookbook literally dazzles--studded with 50 remarkably propped color photos, it's so stylishly replete that it's hard to believe it belongs on the kitchen counter. But it would be a mistake to treat Baggett's ( The International Cookie Cookbook ) compendium of chocolatiana like a museum piece. Drawn from Europe and America, her recipes are modified for the competent home cook. Her Sacher torte includes a simplified version of the chocolate glaze because, she writes, the standard preparation can be "challenging"; for purists, the traditional glaze is also supplied. The range is unusually broad, incorporating a very clear section on "chocolate artistry" (explaining how to create chocolate boxes, baskets and fancy decorations) as well as the expected cakes, cookies, pies, ice creams and candies
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GodisBirgitta och Cia Conradson
1996. 80 s. Rikt ill.
Kola eller choklad? En seg råtta eller en sötsur napp? I dagens godisbutik hittar de flesta sina favoriter. Men vad var det för gotter som våra förfäder och mormorsmödrar piggade upp sig med och hur har synen på sötsaker växlat genom tiderna? Här skildras myter, vanor och ovanor kring godisätande både idag och igår.
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ChokladpassionJan Hedh
240s. Färgillustrerad.
Äntligen kommer Jan Hedhs efterlängtade bok om
choklad. En av landets främsta konditormästare,
därtill VM-medaljör och chokladexpert ger nu ut
boken om sin specialitet och passion - choklad.
Vad kan passa bättre i år när chokladen dessutom
fyller 500 år!
I Chokladpassion har Jan Hedh sammanställt sitt
stora kunnande om chokladhantering. Han delar
frikostigt med sig av de många recept, idéer och tips
som han har samlat under sitt långa yrkesliv. Här
finns recept på chokladpraliner med de läckraste
fyllningar, chokladsmåbröd, tårtor, pajer, och
bakelser, brûléer, mousser och bavaroiser, varma
chokladdesserter och läckra chokladdrycker. Ja, till
och med förslag och recept på varmrätter med
choklad som krydda.
Alla recept har utförliga steg för steg-anvisningar
och vid behov tips om var sällsynta råvaror kan
inköpas. Författaren lär ut tekniker och ger
detaljerade anvisningar om hanteringen av choklad,
allt för att vi skall uppnå bästa möjliga resultat. Han
ger också råd om hur choklad kan avnjutas på olika
sätt.
Inledningsvis får läsaren bekanta sig med
chokladens fascinerande historia och läsa om de
viktigaste momenten vid
chokladtillverkningen.Boken riktar sig till såväl en
bredare allmänhet och chokladälskare som till
fackfolk inom konditori- och restaurangnäring.
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DesserterMarkus Grigo.
216s. Färgillustrerad.
Markus Grigo fik tildelt madkritikerprisen for Årets Dessert 2000. Lakridsbrulée med fennikelsorbet. Opskriften findes i bogen, i både den oprindilige form og i en mere lettilgaengelig version. En avanceret og en enkel. Og således er bogen bygget op. To opskrifter til alle desserter. Uden at der bliver gået på kompromis med det aesteriske, saesonens ingredienser eller råvarer. Inspirationen kommer fra både det klassiske og fusionskökkenet. Der er dog ikke meget klassisk over hverken Paere Belle Hélène eller Banana Split, som har fået helt nye former og farver. Og på fusionssiden finder man udover vinderdesseerten blnadt andet også foie gras isen, som har vagt både opsigt och foragt, men pröv den…samt alle de andre desseerter. Intet er for svaert for hverken den professionelle eller amatörenk når man selv kan vaelge: Avanceret eller enkelt…?
Markus Grigo er fodt i 1969 i Tyskland. Her fik han også sin uddannelse som bager og kok. Efter naesten et ar pa Royal Lancaster Hotel i London, hvor han arbejdede som konditor, kom han i 1991 til Danmark.
Siden 1995 har han arbejdet som dessertkok pa Sollerod Kro. Ved siden af sit arbejde har han travlt med sit firma Markus Grigo Desserter som tilbyder bryllupskager, desserter, foodstyling, demonstrationer, foredrag og konsulenthjaelp.
Fotografer I John Bendtsen og Christian Petersen
Foodstylist / Markus Grigo
Grafisk design / Jette Norgaard
Modeller / Laura, Ludvig, Pennie og Mads
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forelsket i det söde livMette Blomsterberg.
124s. Färgillustrerad.
Mette Blomsterberg er restaurateur og konditor. Og hun er det af hjertet. I hendes kager og desserter går smagen og skönheden op i en höjere enhed, og hun vidareförer på smukkeste vis konditorfagets fornemme traditioner. I forelsket i det söde liv praesenterer Mette Blomsterberg en raekke opskirfter, hvor den höje kvalitet fölges af jordnaere anvisninger. Hendes engagement og sikre sans for råvarer får duften til att strömme op fra siderne og hjemmekonditorens hjerte til at banke. Traed indenfor i Mette Blomsterbergs verden af söde oplevelser. De er lavet med omhu og med et stort önske om at skabe glaede.
Med den nye generation af konditorer har danske konditorier fået en tiltraengt renaessance. De unge er udforskende. De stiller sig ikke tilfredse med "sådan plejer vi at gore", og de forstår at udnytte den mangfoldighed af kvalitetsvarer, som er på markedet for tiden. Mette Blomsterberg er en af de unge konditorer, der lyser kraftigst op. Siden den dag Mette som 16-årig skolepraktikant kom til Kransekagehuset, har hun altid sogt at praestere det bedste, og hendes kompromislose indstilling til sig selv, råvarer og mester gjorde Mette til konditoriets Anja Andersen. Laerekammerater har fortalt hende, at der også var et liv uden for Sogaards kager, men jeg var stolt, hver gang Mettes engagement gav kvaliteten et hak op.
At håndelag, smag og kunstnerisk talent er til stede, bevidnes af en lang raekke meget flotte konkurrenceplaceringer med tredjepladsen ved verdensmesterskaberne for unge konditorer - Danmarks hidtil bedste internationale praestation - som den flottaste. Med inspirationen fra de mange faglige dyster i udlandet og sit flotte konditorsvendebrev begyndte Mette sin karriere på Solyst. Her har nogie af landets dygtigste kokkenchefer inspirerat hende til meget flotte smagskompositioner, som De får opskrift og fremgangsmåde på her i bogen.
Smagen er helt i top, og det smukke og perfekte håndvaerk gor bogen til en oplevelse for både amatörer og professionella.
Jorgen Sogaard Jensen
Konditormester
Kransekagehuset
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NJUT!Steffo Törnquist.
175s. Färgillustrerad.
Livet är för kort för att slarvas bort
Livet är exempelvis för kort att att bara äta gott på fredagar, bara att älska på lördagar, röka illa rullade cigarrer och att underlåta bollifiering av popcornen framför västernfilmen...
Det är inte mycket vi vet, men att livet är kort vet vi, ändå lever vi som om just den sanningen är lögn
Vi slösar med ögonblicken, vi skjuter upp kärlek, upplevelse och njutning
Vi kalkylerar med en evighet som inte finns.
Här är en annan kunskap: insikt förändrar varje upplevelse!
En tavla är inte densamma sen man fått veta att det är Hitler eller schimpansen Nisse som målat den, en symfoni låter annorlunda när man lärt att Mozart fortfarande bar blöjor när han komponerade den. En solförmörkelse är inte för astronomen vad den är för poeten.
Följande teser utgör alltså grund för boken du just håller i din hand.
Insikt förändrar varje upplevelse
Livet är för kort för att slarvas bort
Med en önskan om kul läsning och gott liv!
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Morten Heibergs Chokolade Kbhvn 2000.
188s. Färgillustrerad.
Theobroma - gudernes fode - er cacao frugten blevet döbt. Og gudeföde er hvad Morten Heiberg presenterer os for i
Heibergs chokolade.
Vi spiser chokolade, når vi skal have den rene nydelse. Og chokoladen er det oplagte valg, når vi skal forkaele os
selv og vores gaester i Heibergs chokolade serverer Morten Heiberg en lang raekke opskrifter på desserter med mörk,
lys og hvid chokolade. Både chokoladeklassiskerne i de laekreste variationer og de nye fraekke kombinationer. Og med
masser af forslag til tilbehöret, som löfter smagsoplevelsen til den sublime helhed.
Cacaofrugtens frestelser kan spores mere end tusind år tilbage, og Morten Heiberg fortaeller historien om, hvordan
cacaobönnen fandt sin vej til Europa. For Morten Heiberg skal chokolade vaere den aegte vare. I Heibergs chokolode
fortaeller han om cacaobönnens langsomme förvandling til chokolade, og han afslörer, hvorfor smagen af den aegte chokolade
er så helt uimodståelig.
Desserterne er kokken Morten Heibergs hiertebarn. Han har sin egen dessertskole. Heibergs dessertcirkus, arbejder for
Valrhona i Skandinavien, og i TV2's Go'morgen Danmark og KokAmok har Morten Heiberg vist sin kunnen, Heibergs
dessertcirkus er også titlen på Morten Heibergs förste bog, som udkom efteråret 1999.
For Morten Heiberg skal en dessert både vaere velsmagende og praesenteres smukt. Med sine forrygende billeder
har fotograf Lars Ranek indfanget desserternes aestetiske nydelse.
Morten Heibergs Dessertcirkus Kbhvn 2000.
156s. Färgillustrerad. Pris: Sek 350 inklusive moms och frakt.
Heibergs Dessertcirkus er en vidunderlig dessertkogebog med et vaeld av opskrifter
på delikate og laekre desserter, der vil friste enhver laekkermund og udordre alle
hobbykokke.
For Morten Heiberg er det sjovt at gå i kökkenet. Her kan vi slippe alle talenterne
lös, lege med ideerne, eksperimentere med de gode råvarer og Laere av hinanden.
Og Morten Heiberg er god til at inspirera og til at få det kreative frem i alle, der har
lyst at gå med i manegen.
Resultatet er frydefuldt. Mörke og lyse chokolader, frugter og baer, vaninlle og
söde krydderier bliver til velsmagende og farverige desserter, som man naesten
forgriber sig på för serveringen.
"Dette er simpelthen et brag af en dessertkogebog med flotte billeder taget
af fotograf Lars Ranek. Over 100 opskrifter baseret på rene danske råvarer,
sammensat således at friskhed og syrlighed matcher södme og sprödhed.
Kort sagt - du behöver ikke seks måneders praktik på en af landets bedste
restauranter eller otte timers forberedelse för gaesternes anskomst."
AU COEUR DES SAVEURS Barcelona 1998, 320 pages
24x33 cm, Full-color photographs throughout
is the first book written by young French patissier Frédéric Bau. He may be young, but he has
already earned the notice and respect of his peers. Paul Bocuse says of Frédéric and this book:
"This unconventional pastry chef never ceases to amaze me; not only has he
actively contributed to the fame of Valrhona chocolates over the past ten years, which in
turn has enabled him to discover the world, but has now, despite his youth, produced this
astonishing book to satisfy the curiosity of the professionals."
Frédéric Bau's highly deserved prestige at this international level comes as as
result of his innovative nature and his creativity applied to experimenting all possible
combinations of flavors and textures, as the title of the book implies.
We are proud to
present this book, which has just arrived from Europe. This volume is printed
simultaneously in English and French. It contains hundreds of recipes, full-color photographs
of the techniques and of the finished presentations. We know that professional pastry chefs
and students alike will treasure this book.
Since 1988, Frédéric Bau and his team have
embodied Valrhona's skills in the
eyes of leading international experts. Teaching at L'ècole du Grand Chocolat,
gives him the opportunity to pass on his knowledge and enthusiasm to professionals keen to
learn the art of patisserie.
Contents:
- Paul Bocuse Says.
- Frédéric Bau. A Craftsman of Flavors.
- My View of Patisserie.
- Behind the Scenes of Pastry Cooking: About the Ingredients. What is a Chocolate
Mousse?
The Other Side of the Picture.
- Cakes: The Inner Architecture of a Cake.
- Restaurant Desserts: Plated Desserts.
- Chocolate Candies: Filled Chocolate Candies. Correct Tempering of the Couverture.
How to Obtain a Successful Ganache. Coating of Chocolate Candies.
- Summary of Elaborations.
- Alphabetical Index.
- Basic Formulas.
MONAS DE PASCUA y Otras Piezas Artisticas de Chocolate
Tecnica • Elaboracion • Patrones de Enrique Navarro
- Tres volúmenes de 23,5x31 cm presentados en un estuche de lujo (de 24x32x9,2 cm) a
todo color.
- Cientos de fotografías. Encuadernación en cartoné y carpeta de plástico
con anillas.
Esta obra le permitirá elaborar un gran número de piezas artísticas de
chocolate. Se compone de tres volúmenes:
- Un libro básico sobre toda la técnica del chocolate.
- Otro libro con 205 piezas completas con todas sus instrucciones y procesos paso a paso.
- Y una carpeta de anillas con hojas sueltas con 230 patrones de las piezas presentadas
en el
segundo libro.
Contenido:
Volúmen Uno: Técnico:
Utensilios y herramientas necesarios. Tratamiento de la cobertura. Moldeado de huevos u
otro tip de moldes. Técnica y confección de las bases. Diversos procesos de elaboración.
Pintado delas figuras. Elaboraciones complementarias.
Volúmen Dos: Elaboración:
Figuras Comerciales. Figuras estudiadas para un molde determinado. Piezas elaboradas con
tubos, troncos y conos. Figuras elaboradas con plantillas. Figuras elaboradas con moldes de
huevo y esféricos. figuras variadas envueltas en parte. Carotas realizadas con moldes. Animales
realizados con líneas planas. Figuras escudilladas. Figuras planas verticales. figuras planas
adaptadas a un fondo. Personajes populares en figura plana sobre medio huevo. Figuras sin
patrones. Frutas vivientes pintadas con aerógrafo. Figuras grandes.
Volúmen Tres: Patrones:
230 patrones de las piezas presentadas en el segundo libro.
OBS. Denna vara är beställningsvara, det tar cirka 3 veckor från beställning till leverans
The Pâtisserie of Pierre Hermé
Format 26x29 cm.
250 färgfoto, 90 illustrationer, 320 pages
Pierre Hermé; was born in Colmar in the province of
Alsace in Easter France ,the fourth generation of a family of bakers and confectioners.
His father, Georges Hermé ,passed on to him the family tradition. Pierre always
wanted to be a pâtissier. At the age of fourteen ,he trains as an apprentice under
the direction of Lenôtre, and five years later ,he becomes head pâtissier of
the Lenôtre store, Avenue Victor Hugo, in Paris. Upon his return from military service,
he inaugurates the pastry laboratory of the well known caterer, François Clerc. In 1983,
the direction of the new Carlton Hotel in Brussels asks him to create a new pâtisserie
section, and soon the Intercontinental Hotel in Luxembourg also requests his services. His
arrival at Fauchon in 1986,at the age of 24,gives him the opportunity to give free rein to
his imagination, innovating ideas and his organisational gifts. Heading a team of 35 pastry
chefs, he makes 150 specialities every day, and creates two new cake collections a year:
Spring/Summer and Autumn/Winter. These become immediate terms of reference, setting trends
both in France and in other countries. Pierre Hermé ’s particular philosophy of flavours
exerts considerable influence on the entire profession. A tireless worker, he participates and
attends several training seminars each year ,and his technical collaborations can be read in
the most prestigious specialised magazines.
Flavours, textures and aromas are the obsession of this young genius of pâtisserie
when he creates each year 10 or 15 specialities which quickly go round the world. Each one is
submitted to multiple trials so as to obtain the perfect balance which typifies a truly
remarkable product. "The pleasure of biting into a sweet creation is based on the contrast
between textures; whilst similarity gives way to boredom " says Hermé, who besides
having invented hundreds originals, has made impeccable adaptations of the great classical
regional recipes. This multi-facetted personality, art lover, introspective and aiming towards
the limits of his profession through unceasing research,is extremely rigorous in the choice of
the raw materials he uses. He considers it his duty to indicate to his colleagues his chosen
products, either easily obtainable, or having to be brought from other countries. Artists are
part of his circle of friends, and his collaborations with creators such as Philippe Starck,
‘Yan Pennor’s or Marianne Guely are not mere accidents. "Above all, I am a craftsman;
artists are the others",says this alchemist of flavour and texture who highly enjoys
the creative moment and imagines the pleasure brought to unknown eyes and mouths by his
ephemeral works. Couldn’t this extreme generosity be considered a trait of Art? With all
modesty, he answers: "I invent the cake I feel like eating ".
Pierre Hermé Talks to Professionals his book was written by Pierre
Hermé for the professionals of pâtisserie, after the success of his first book,
"Secrets Gourmands ",("Sweet- toothed Secrets"), directed to amateurs of
fine food. It is an exceptional production where the inspiration of Pierre Hermé is
specifically directed towards his colleagues, who live from day to day the satisfactions and
preoccupations of this noble trade. Here he hands out all the technical know-how, recipes,
judicious advice, surprising ideas and tricks leading to a pâtisserie of incomparable
quality, which have made of Pierre Hermé the most prominent pâtissier of our time.
"The importance lies in flavours and textures which must have definite precedence over
presentation ,because consumers are knowledgeable. Original products commercially successful
must be created ", stresses the great Master of pâtisserie. Here is this book,
full of Pierre Hermé’s extraordinary technical talent, whose pages offer the key to a
successful way to tomorrow’s craft pâtisserie. From professional to professional.
A TECHNICAL BOOK OR THOSE WHO UNDERSTAND TECHNIQUE AND TAKE ADVANTAGE OF IT Step by step
photographs offer a better comprehension of the process. Texts in English. Elaboration of
the recipe. The ingredients and the different phases of the process are described in detail,
so as to insure a perfect comprehension and easy follow-through in the laboratory. .Texts for
French-speaking readers Wide angle picture where the beauty of the piece and finishing details
can be appreciated.
Name of the speciality. Hints and tricks directed to professionals by Pierre Hermé
Useful recommendations for the pastry shop and for the client.(Correct temperature,
accompanying
elements and others). Final touch of the decoration. Related to the photographs of the process
accompanying the text. Setting with the previously elaborated elements and indications of
amounts, utensils and corresponding cooling times. Quick description of the different basic
products and the mixtures used in the cake. Refers to a recipe to be found in the Basic Recipes
section or in another part of the book. Computerised illustrations to show the set- ting of the
cake in perspective, components, layers, proportions and details of the interior.
THE 250 BEST PROFESSIONAL RECIPES OF PIERRE HERMÉ
Almond and Cinnamon Cream Almond Cream Almond "Dacquoise "Almond Milk Bavarois
Almond Nougatine Almond Sponge Cake "Amandine "Cream "Amandine " Cream
to Decorate Apple and Black Grape Brochette Apples Macerated in Almond Milk Apricot Compote
Apricot "Coulis "Apricot Mousse Apricots Sautéd Apricot Soaking Banana Compote
Banana Mousse with Nutmeg Bananas Sautéd in Butter Baked "Griottes "Baked
"Griottes "in "Griotte "Jelly Basic Preparation for Chocolate Macaroons
Bergamot Soaking Blackberry and Manjari Cream Blackberry Chocolate Mousse Blackberry Tea
Blackberry Tea "Crème Brulée "Blackcurrant Compote Blackcurrant
Glaze Blackcurrant Soaking "Bombe "Mixture Brioche Discs Brioche Dough Butter
Cream Butter Cream with Rose Petals Butter Cream with Vanilla Cake Mixture with Tea Capucine
Cake with Almonds Caramel Butter Cream Caramel for the Mousse Caramel Glaze Caramelized
Chocolate Puff Pastry Caramelized Cinnamon Bavarois Caramelized Cinnamon Soaking Caramelized
Gioconda Cake Caramelized Hazelnuts Caramelized Inverted Puff Pastry Caramelized Inverted
Puff Pastry Disc Caramel Mousse Caribbean "Ganache "Carrot and Hazelnut Mixture for
Cake Champagne Liqueur Soaking Champagne Zabaglione Chantilly Cherry Soaking Cherry Soaking
Baked "Griottes "Chestnut Butter Cream Chestnut Mousse Chestnut Vermicelli "
Chiboust "Cream with Caramelized Cinnamon Chocolate and Banana Brochette Chocolate Cake
Disc Without Flour Chocolate Cake Left Bank
Chocolate Cake Mixture Chocolate Cake Sacher
Chocolate Cake Without Flour Chocolate Chantilly Chocolate Cream Chocolate Glaze Chocolate
Macaroons Chocolate Mousse Chocolate Milk "Crème Chantilly "Chocolate
Mousse Manjari Chocolate Mousse with Apples and Cinnamon Chocolate Mousse Zabaglione Marigny
Chocolate or Coffee Cigarette Paste Chocolate Plates for Bands,Fans and Shavings Chocolate
Scales Chocolate Zabaglione Mousse Riviera Cigarette Paste Cinnamon Shortcrust Cinnamon
Soaking Citrus Fruit Jelly Cocoa Bean Nougatine Cocoa Nougatine Cocoa Soaking Coconut and
Coriander Mixture for Cake Coconut Butter Cream Coconut Cream Coconut "Crème
Mousseline "Coconut "Dacquoise " (Discs)Coconut "Dacquoise "(Frames)
Coconut Dômes Coconut Dôme Mixture Coconut Jelly Coconut Macaroons Coconut Mousse
Coconut "Sablés "Coconut "Sablés "Mixture Coffee and Walnut
Butter Cream Coffee Butter Cream Coffee Macaroons Coffee Nougatine Coffee Walnut Butter Cream
Confectioners 
’Sugar with Vanilla and Four Spices Cream for the Basque Cake "Crème
Mousseline "with Champagne Liqueur "Crème Mousseline "with Marc of
Gewurztraminer "Crème Pâtissière "Croissant Dough Crust for
the Basque Cake Dark Chocolate Glaze Dark Chocolate Plates Dark Spraying Chocolate Diced
Papaya and Mango Diced Papaya with Lemon Doughnout Dough Dried Apricots with Juniper Earl
Grey Tea Mousse Earl Grey Soaking Earl Grey Tea Soaking "Églantine " Compote
(Wild Rose)Exotic Syrup Flambé Bananas with Rum Flaky Almond Praliné Flaky
Hazelnut Praliné Florentin Mixture Florentin "Sablés "Fluted Bun
Mixture French Meringue Disc with Vanilla French Vanilla Meringue Fresh Mint Mousse Fresh
Mint Soaking Fresh Mint Syrup Fruit Cocktail Fruit Cocktail Mousse Genoese Cake Ginger Bread
Bavarois Gioconda Cake Gioconda Cake Imitation Wood Gioconda Cake
Imitation Wicker Gioconda
Cakes with Almonds Gioconda Cakes with Chocolate Gioconda Cake with Superimposed Marking
Grapefruit,Mint and White Grape Brochette Grapes Macerated in Marc of Gewurztraminer "
Griotte "Jelly Guanaja Chocolate Mousse Hazelnut and Cocoa Bean (grué)Nougatine
Hazelnut Butter Cream Hazelnut Cream with Caramelized Hazelnuts Hazelnut Macaroons Hazelnut
Meringue Succès Hazelnut Nougatine Hazelnut Soaking Home-Made Candied Lemons Home-Made
Praliné Honey and Saffron Bavarois Honey Soaking Inverted Puff Pastry Italian Meringue
Italian Meringue Less Sweetened "Jijona "Soft Nougat Mousse Juniper "Crè
me Mousseline ""Kouing-aman "Dough Lemon and Olive Oil Madeleine Cake Lemon
Cream Lemon Cream with Candied Lemons Lemon Macaroons Lemon Mousse Lime Cream Lime Mousse
Lining Pastry Linzer "Sablés ""Macaroonade " Macaroons Macerated
Apples in Champagne 
Liqueur Mango Mousse Mango,Kiwi and trawberry Brochette Manjari Chocolate
Mousse with Lemon Manjari Cream with Lavender Masking "Ganache "Melon and Raspberry
Brochette Milk Chocolate "Ganache "Milk Chocolate Plates Milk Spraying Chocolate
"Muroise "Mousse Nougatine Disc with Cocoa Bean Nougatine for Decoration Nougatine
Macaroon Orange and Cointreau Bavarois Orange and Verbena Brochette Orange Bavarois Orange
Blossom and Cointreau Mousse Orange "Crème Mousseline "Orange Glaze Orange
Soaking Passion Fruit Cream Passion Fruit Glaze Passion Fruit Mousse Passion Fruit Soaking
Peaches Sautéd in Lavender Piedmont Hazelnut "Dacquoise "Pineapple and
Coriander Brochette PistachioAlmond Paste Pistachio Bavarois Pistachio Butter Cream Pistachio
"Crème Mousseline "Pistachio "Dacquoise "Pistachio Inverted Puff
Pastry Pistachio Macaroons Pistachio or Coffee Gioconda Cake Poached Lemon or Orange Slices
Poached Peaches Praliné Cream with Crushed Home-Made Praliné Puff Pastry for
Brioche Raspberry and Black Grape Brochette Raspberry and Kirsch Soaking Raspberry Compote
Raspberry "Coulis "Raspberry "Crème Mousseline "Raspberry "
Ganache " Raspberry Jam Raspberry Macaroons Raspberry Mousse Raspberry Soaking Rice
Bavarois with Orange Rice Cream Rose Petal Bavarois Rose Petal Macaroons Rose Soaking
Sautéd Apricots with Vanilla and Lavender Sautéd Bananas with Brown Sugar
Sliced Mangos and Litchis Small Chocolate Plates for Cake Decoration Soft Almond Cake Soft
Caramel Spice Soaking Sponge Cake "Brownies "Type Sponge Cake with Chestnut Flour
Sponge Fingers traight or Tilted Printed Gioconda Cake trawberry,Kiwi and Black Grape
Brochette trawberry Soaking (Brandy)trawberry Soaking (Liqueur) trong Tea Sweetened Pistachio
Palmiers Sweetened Shortcrust Thin Plates of Milk Chocolate Toasted Hazelnut "Dacquoise
" 
Disc Transfer Mixture Translucent Glaze Vanilla and Cointreau Bavarois Vanilla Bavarois
Vanilla "Crème Mousseline "Vanilla Macaroons Vanilla Soaking Verbena and Grape
Brochette Violet Bavarois Walnut Cake White "Agricultural "Rum Soaking White
Chocolate and Raspberry Decoration White Chocolate Plates Whisky Soaking Winter Fruit
(Preparation)Zabaglione Mousse Trinitario with Chocolate
Initiativtagare till denna bok är f d HRS, Hotell- och restaurangskolan i Göteborg - numera kallad Burgårdens Utbildningscentrum, och dess förre rektor Alf Carlsson, som länge sett behovet av praktiska konditorböcker för både elever och yrkesverksamma.
I Konditorserien ingår följande böcker:
Tårtor, bakelser, desserter. (utk)
Matbröd. (utk)
Praliner; choklad, marsipan, karameller. (kommer tidigast under våren 2004)
Konditorserien innehåller klassiska och genuina recept. Varje bok i serien skall fungera
som ett oumbärligt arbetsredskap under många år och därför finns i boken ett antal recept
som vi hoppas skall bli både en inspirationskälla och en kunskapsbank att ösa ur.
Principen bygger på det genuina hantverket med ursprungliga - ej förvanskade - recept.
Halvfabrikaten är bannlysta, i recepten får du lära dig allt från grunden.
Varvat med recepten finns praktiska tips och råd om t ex grundläggande tekniker, redskap,
mått och vikter. Några av de klassiska bakverken har försetts med korta notiser om deras
historia.
Vi hoppas boken skall ge både yrkesbagare och elever under utbildning inspiration och
glädje i det viktiga hantverket.
Birqer Lundgren Werner Schnitzer
Initiativtagare till denna bok är f d HRS, Hotell- och restaurangskolan i Göteborg - numera kallad Burgårdens Utbildningscentrum, och dess förre rektor Alf Carlsson, som länge sett behovet av praktiska konditorböcker för både elever och yrkesverksamma.
I Konditorserien ingår följande böcker:
Tårtor, bakelser, desserter. (utk)
Matbröd. (utk)
Praliner; choklad, marsipan, karameller. (kommer tidigast under våren 2004)
Konditorserien innehåller klassiska och genuina recept. Varje bok i serien skall fungera
som ett oumbärligt arbetsredskap under många år och därför finns i boken ett antal recept
som vi hoppas skall bli både en inspirationskälla och en kunskapsbank att ösa ur.
Principen bygger på det genuina hantverket med ursprungliga - ej förvanskade - recept.
Halvfabrikaten är bannlysta, i recepten får du lära dig allt från grunden.
Varvat med recepten finns praktiska tips och råd om t ex grundläggande tekniker, redskap,
mått och vikter. Några av de klassiska bakverken har försetts med korta notiser om deras
historia.
Vi hoppas boken skall ge både yrkesbagare och elever under utbildning inspiration och
glädje i det viktiga hantverket.
Birqer Lundgren Claus Jensen
Joanna Farrow. Chocolate box. Vol 1; Confectionary & Desserts, vol 2; Cakes & Bisquits.
72+72s. 2 volymer i box. Färgillustrerad.
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