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Chocolate

by Linda Collister
Photography by Martin Brigdale

Linda Collister, the doyenne of baking, has added another string to her bow as the Chocolate Queen. In Techniques she explains grades of chocolate and methods of melting and tempering chocolate. There are simple methods for tasty chocolates, such as Easter eggs and truffles. Baking includes Devils Food Cake, Sachertorte and a classic chocolate sponge with numerous fillings and toppings. Little cakes include Linda’s almost legendary fudge brownies, plus muffins, macaroons and cookies. There is a delicious range of puddings and ice-creams, including three kinds of chocolate mousse and deluxe and white chocolate, plus classic and contemporary drinks recipes.

ISBN 13: 9781845972868
128 pages, 120 colour photographs
Hardcover

Price: £9.99
     
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