Full Product Details
Author: Paul A Young ,
Paul A. Young
Publisher: Octopus Publishing Group
Imprint: Kyle Books
Dimensions:
Width: 22.30cm
, Height: 1.80cm
, Length: 25.70cm
Weight: 0.001kg
ISBN: 9781906868055
ISBN 10: 1906868050
Pages: 144
Publication Date: 16 November 2011
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Out of Print
Availability: In Print
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.
Reviews
""British chocolatier Paul Young, who worked with the legendary chef Marco Pierre White before opening his three London chocolate shops, is known for his experimental, bold chocolate flavor pairings. It's those intriguing combinations that make this cookbook, his first, quite the chocolate-covered ride. The front of the book is dedicated to the hows of working with chocolate, including Young's 10 steps to tasting chocolate, how to best use single-origin chocolates (he prefers cacao beans grown in one place rather than mass-produced blends), and his truffle-making technique. Then Young shares his recipes for everything from brownies and truffles to cocktails and a one-pot chicken dinner. Each recipe is based on his extensive tasting and testing of single-origin chocolates in unusual flavor combinations, be it a fruity Madagascan chocolate ganache with Marmite, or a fragrant Venezuelan chocolate sandwich with bacon, butter, and Stilton. Perfect for serious chocophiles, this beautifully photographed book will have you craving cacao from page one."" - Fine Cooking Cookbook Lover's Gift Guide 2011 Top Ten Pick, SheKnows.com ""An inspiration."" -- Nigella Lawson ""Paul has such a beautiful way of bringing simple ingredients together and making magic through his sweet delights."" -- Curtis Stone
British chocolatier Paul Young, who worked with the legendary chef Marco Pierre White before opening his three London chocolate shops, is known for his experimental, bold chocolate flavor pairings. It s those intriguing combinations that make this cookbook, his first, quite the chocolate-covered ride. The front of the book is dedicated to the hows of working with chocolate, including Young s 10 steps to tasting chocolate, how to best use single-origin chocolates (he prefers cacao beans grown in one place rather than mass-produced blends), and his truffle-making technique. Then Young shares his recipes for everything from brownies and truffles to cocktails and a one-pot chicken dinner. Each recipe is based on his extensive tasting and testing of single-origin chocolates in unusual flavor combinations, be it a fruity Madagascan chocolate ganache with Marmite, or a fragrant Venezuelan chocolate sandwich with bacon, butter, and Stilton. Perfect for serious chocophiles, this beautifully photographed book will have you craving cacao from page one. - Fine Cooking
Author Information
Born in Yorkshire, England, Paul started out as a pastry chef for Marco Pierre White at the Criterion, London. He later became Head Pastry Chef at Quo Vadis in Soho before giving it up to make chocolate. Paul is now the proud owner of three eponymous shops in London, and his chocolate has won many prizes, including several gold medals at the Academy of Chocolate Awards. Paul has has been a guest chef on UKTV's Market Kitchen and Great Food Live and gives live demonstrations at various events, including Taste of London and the New York Chocolate Show. Paul was delighted to be featured in the Financial Times' round-up of the top eight chocolatiers in the world. Visit him online at www.paulayoung.co.uk
