Every exquisite delicacy created by the world-renowned La Maison du Chocolat is unrivaled chocolate perfection. Made only of the purest, freshest ingredients, legendary chocolate Robert Linxe's mouthwatering confections are noble, artistic creations that capture the essence of chocolate in its truest form and exalt its taste in every memorable, undiluted bite.
Now, for the first time ever, Linxe reveals his bewitching chocolate dessert recipes and chocolate-making knowledge in this sumptuously photographed volume. Here, he shares his philosophy, his vision as artisan-creator, his high standards of quality, his use of the purest ingredients, and his chocolate innovations and secrets. With 65 recipes-all beloved classics with the remarkable Linxe touch-from the ultimate chocolate profiterole to the most tender chocolate cake-this impressive volume is the definitive word on the subject and an irresistible treat for cooks, brides-to-be, and the millions of homophiles worldwide.
作者簡介
For over twenty years, talented, passionate, pioneering, and avant-garde Robert Linxe has devoted himself to the world of unique creations with chocolate. In 1977 he opened the first La Maison du Chocolat in the elegant rue du Faubourg Saint-Honore. Today, La Maison du Chocolat has six prestigious addresses (including two locations in New York City, as well as Paris and Tokyo) and is planning on spreading his unique savoir-faire and style to other parts of the world.
Coauthor Michele Carles is one of the famous Scotto sisters. Together, the sisters have published many successful cookbooks, including: L'Heritage de la Cuisine Francaise, La Cuisine des Soeurs Scotto, Gourmande et Pressee, and Desserts de Reve.
Christine Fleur is an internationally renowned photographer specializing in table arts and cookbooks. She has published several successful works in France, including La Cuisine des Parfums
and Plaisirs de The.
