Sweden’s most popular pastry chef’s secret to creating wonderful chocolate treats: keep it simple! Magnus Johansson has made dessert for Nobel Prize winners and Swedish royalty, and he’s won gold in the Culinary Olympics, but he doesn’t like to be stressed out in the kitchen, even when it comes to making impressive confections like White Chocolate & Strawberry Mousse with Chocolate Diamonds. His lavishly illustrated instructions for more complicated techniques ensure success, as do simple recipes like Chocolate-Dipped Cocoa Tops (which Johansson calls “the world’s most easy-to-make cookie”). The hardest part about using Cooking with Chocolate? Deciding which gorgeous cookie, cake, candy or pie to try first! Color photos.
Hardcover Book : 160 pages
Publisher: Skyhorse Publishing ( October 01, 2012 )
Item #: 13-651931
Product Dimensions: 7.5 x 10.0 inches
Product Weight: 29.0 ounces (View shipping rates and policies)