For the first time in the history of culinary books, chocolate appears as the protagonist of the dish. This is not a book about pastries, but rather savory cuisine. It moves past being a finishing “touch” to texturize a sauce and into its full splendor as the star of the dish from which a new world of aromas and flavors is constructed with its careful pairing with meats, fish and other products.
The author is none other than Frédéric Bau, world renowned pastry chef, director of “L’Ecole du Grand Chocolat, author of Au Coeur des Saveurs and, quite possibly, one of the most informed people in the world on chocolate, both in its application in sweet as well as savory cuisine. In this work, the author develops original ideas, helping us to understand the diversity of flavors and aromas of high quality chocolate and its culinary possibilities in its pairing with all kinds of products.
The book contains a very interesting diagram on the possible parings of different types of chocolate from various parts of the world with multiple ingredients. With is characteristic pedagogical capacity, Bau illustrates his precise knowledge of chocolate techniques; simple instructions and tricks to understand the “four concepts” indispensable in the manipulation of this fascinating material, which is now making it gala entrance into contemporary cuisine. Moreover, Frédéric Bau presents a “menu” with a superb selection of dishes (hors d’oeuvres, hot and cold starters, fish, meats and desserts) prepared using chocolate as the protagonist, the fruit of a careful, patient culinary investigation and of his ample and exotic gastronomic culture.