The Goodness of Raw Chocolate

The Goodness of Raw Chocolate

Autor
Kathy Kordalis
Editura
Octopus Publishing Group
An publicare
2017
Nr. Pagini
96
ISBN
9780857834126
Categorii
In Limbi Străine Culinare
SHARE
WhatsApp Messenger Facebook

Descriere

Why raw? When cacao beans are naturally fermented and dried rather than roasted, they retain much more of their natural goodness. The process also means the berry and coffee notes found in raw chocolate's flavour are intensified - similar to unsweetened dark chocolate.

Comandă Cartea

67Lei
carturesti.ro
--Lei
libhumanitas.ro
--Lei
cartepedia.ro
--Lei
librariadelfin.ro
--Lei
books-express.ro
--Lei
libris.ro
--Lei
librex.ro
--Lei
curteaveche.ro
--Lei
litera.ro

Pe aceeași temă

Miss the Carriage, Paperback/Shannon Gallatin

Shannon Gallatin

The Ethics of Diet: An Anthology of Vegetarian Thought, Paperback/Howard Williams

Howard Williams

Home Cooking for Your Dog: 75 Holistic Recipes for a Healthier Dog, Hardcover/Christine Filardi

Christine Filardi

The Goodness of Honey

Hannah Coughlin

The Goodness of Nuts and Seeds

Natalie Seldon

The Goodness of Ginger & Turmeric

Emily Jonzen

Kathy Kordalis

Infused Booze

Kathy Kordalis

Pimp My Noodles

Kathy Kordalis

The Poptail Manual: Over 90 Delicious Frozen Cocktails, Hardcover

Kathy Kordalis

Party Food to Share

Kathy Kordalis