It seems incredible that the same ingredients can, in many cases, produce such different results. It is the proportions, different ways of mixing, molds and baking methods that make the difference, but not everyone is able to glimpse the end result from just reading a recipe. This volume offers comparisons and analyses that lead to a more precise understanding of the formulas we call recipes, as well as precise instructions for making chocolate cakes with distinct characteristics, from the compact plumcake to the ultra-light Génoise, from the runny Heart tender to the caramel Fudge.
Author: Victoire PALUEL-MARMONT
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