| Carrément Chocolat | ||||||
| by | ||||||
| ISBN: 9782353260584 | ||||||
| Publication date: 09/2009 | ||||||
| Publisher: Agnès Viénot Éditions | ||||||
| Link to publisher’s page or site | ||||||
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This preview refers to the French version. As of now there are no other translations planned for release. This is promotional information from a publisher/promoter. These announcements are made to help readers keep abreast of interesting book news.
Inexhaustible source of passion and controversy, chocolate makes you drool… Pierre Hermé, whom everyone knows for his pastry marvels, has now added his two cents to the conversation about chocolate.
Interviewed by Danielle Monteaux, he delivers his understanding of chocolate in 30 delicious definitions and 20 original creations. Filled with new information which will delight lovers of chocolate, sprinkled with secrets and revelations, Carrément Chocolat by Pierre Hermé is a sensitive and iconoclastic book that will captivate anyone interested in the perspective of a great culinary professional.
What is the color of good chocolate?
Should we forget about the percentage of cocoa?
How are recipes born?
Should we focus on the origin of chocolate?
Who benefits from the “Grands Crus”?
Are we entering the era of “Parkerisation” of chocolate?
Will the association of wine and chocolate end?
Salt, love and chocolate — do they make a good mix?
In Carrément Chocolat, Pierre Hermé is guided by Danielle Monteaux on a sensitive and loving journey through chocolate. He presents his beliefs and desires. Reveals his sources of inspiration. Recounts his travels and encounters. And shakes up accepted beliefs.
Inépuisable sujet de passions et de controverses, le chocolat, quand il ne fait pas salon, nous fait saliver… Pierre Hermé dont chacun connaît les prouesses pâtissières vient mettre son grain de sel à la conversation.
Interrogé par Danielle Monteaux, il livre en 30 savoureuses définitions et 20 créations originales sa conception du chocolat. Rempli d informations inédites qui feront le régal des amateurs de chocolat, émaillé de confidences et de révélations, Carrément Chocolat de Pierre Hermé, est un ouvrage sensible et iconoclaste, qui captivera tous ceux qu intéresse le point de vue d un grand professionnel du goût.
Quelle est la couleur du bon chocolat ?
Faut-il oublier le pourcentage de cacao ?
Comment naissent les recettes ?
Faut-il se fier à l origine du chocolat ?
À qui profitent les « Grands Crus » ?
Sommes-nous entrés dans l ère de la « Parkérisation » du chocolat ?
Faudra-t-il renoncer à associer vin & chocolat ?
Le sel, l amour et le chocolat peuvent-ils faire bon ménage ?
Dans Carrément Chocolat, Pierre Hermé se laisse guider par Danielle Monteaux dans un parcours sensible et amoureux du chocolat. Il livre ses convictions et ses envies. Révèle ses sources d inspirations. Raconte ses voyages et ses rencontres. Et secoue bien fort les idées reçues.
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