Chocolate Temptation: Delectable Recipes Using the World''s Most Irresistible Ingredient | Agenda Bookshop Skip to content
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B01=Valerie Ferguson
Category1=Non-Fiction
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Chocolate Temptation: Delectable Recipes Using the World''s Most Irresistible Ingredient

English

This book features delectable recipes using the world's most irresistible ingredient. It is about cooking and using chocolate in delicious and decorative ways. It covers everything from classic cakes to sumptuous dinner party desserts. Chocolate delights range from divine chocolate layered cakes, melt-in-the-mouth brownies and ice cream, to dreamy hot chocolate desserts and luxury gateaux. It features a mouthwatering choice of recipes including tea-time treats, party classics and special-occasion desserts. It includes hints on cooking with all types of chocolate, and step-by-step chocolate decorating techniques. This book is for all lovers of chocolate. It contains a glorious array of fabulous desserts and sweet indulgences - cakes, pies, mousses, ice creams, cookies, brownies, muffins and truffles galore - using chocolate in every guise. Delight your guests with Marbled Chocolate & Peanut Butter Cake, Chocolate Cinnamon Doughnuts, Rocky Road Ice Cream, Chocolate Roulade, Chocolate Pecan Pie, Luxury White Cheesecake or Chocolate Profiteroles. A helpful introduction contains illustrated techniques for melting chocolate and creating chocolate curls. Packed with 100 inspiring photographs, this is the ideal book for all chocolate fanatics. See more
Current price €5.94
Original price €6.99
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Age Group_Uncategorizedautomatic-updateB01=Valerie FergusonCategory1=Non-FictionCategory=WBTXCOP=United KingdomDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€5 to €10PS=Activesoftlaunch
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Product Details
  • Weight: 240g
  • Dimensions: 143 x 207mm
  • Publication Date: 13 Feb 2014
  • Publisher: Anness Publishing
  • Publication City/Country: United Kingdom
  • Language: English
  • ISBN13: 9780754823254

About

Valerie Ferguson is a highly experienced food writer and editor who ran a catering service and cooking school.

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