The Chocolate Spoon: Italian Sweets from the Silver Spoon, edito da Phaidon, unisce due capisaldi nel mondo della gastronomia: il cioccolato e la cucina italiana. Questo libro presenta un’appetitosa serie di 100 ricette e le istruzioni di 30 procedure base per la preparazione di prelibatezze al cioccolato, da torte e biscotti a bevande e decorazioni. Sin dalla pubblicazione del primo libro nel 1950, Il Cucchiaio d’Argento è una guida ai sapori della cucina italiana per tutti, da chi si sente chef per passione a chi lo è di professione.
The Silver Spoon kitchen is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource – this new book on everyone’s favorite ingredient features 100 of the best Silver Spoon chocolate recipes, accompanied by all-new photography and design, as well as 30 core recipes for working with chocolate, each with step-by-step photography.
Featuring dark, milk, ruby, and white chocolate, every aspect of this beloved ingredient is covered in depth in this book: its history, composition, various types, and the secrets behind working with chocolate successfully. The basic techniques are accompanied by step-by-step images, guiding cooks through the various necessary processes, and providing valuable tips for tackling more complex preparations, such as tempering, glazing, and creating shapes and decorations in chocolate. Recipes include simple cakes and cookies, candies, and more elaborate desserts, as well as mousses, ice creams, parfaits, and drinks.
