Présentation de l'éditeur
In this book, Michael shares his professional secrets and techniques so that home cooks can reproduce his amazing confections with confidence and success. The book opens with a complete discussion of chocolate, and then offers detailed instructions for creating dipped chocolates, truffles, and molded chocolates. Included are Michael's signature ganache flavor combinations - Earl Grey Tea, burnt caramel, and tarragon with grapefruit. Readers will also find recipes for Rocky Recchiuti Brownies, Tahitian Vanilla Bean Marshmallows, Chocolate Shortbread Cookies with Truffle Cream Filling, Double-Dark Chocolate Souffles, and more irresistible treats. There are more than 100 recipes in all.
Biographie de l'auteur
Michael Recchiuti started his own confection business in 1997, and his creations were quickly recognized for their sophistication and originality. Since then he has been featured in a variety of publications, including The New York Times (his were the only chocolates recommended in the 2004 Christmas gift roundup article), Food & Wine, The Wall Street Journal, and The International Herald Tribune, which called him the most interesting chocolatier in the United States. He lives in San Francisco with his wife; this is his first book. Fran Gage owned Fran Gage Patisserie Francaise in San Francisco for ten years, where she made award-winning bread, pastry, and chocolates. She now writes about food, and has published dozens of articles in Saveur, The San Francisco Chronicle, Fine Cooking, and others. Her books include Bread and Chocolate - My Food Life in and Around San Francisco, A Sweet Quartet - Sugar, Almonds, Eggs, and Butter, and Cake for Williams-Sonoma. She lives with her husband in San Francisco.
