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Author: Michael Turback
Publisher: Ten Speed Press
ISBN: 1607743795
Category : Cooking
Languages : en
Pages : 162
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Book Description
Featuring 60 luxurious hot chocolate concoctions and pairings, ranging from ancient Latin American originals and European café classics to comforting childhood treats. No longer just a simple, syrupy sweet drink, today's hot chocolates are brimming with extraordinary flavors like cayenne, vanilla beans, Nutella, buttered rum, pistachios, wasabi, peanut butter, and malted milk balls. Featuring white chocolate foam, marshmallow cream, and frozen and fondue versions, the 60 recipes presented in Hot Chocolate are setting trends in haute chocolate consumption. Contributed by the world's preeminent chocolatiers, including Vosges Haut-Chocolat, Serendipity 3, Citizen Cake, Fran's Chocolates, Scharffen Berger Chocolate, and many more, these imaginative modern variations are for the hip chocoholic of any age. A cup of hot chocolate is twice as rich in antioxidants as a glass of red wine. And, some would say, is just as intoxicating.
Author: Michael Turback
Publisher: Ten Speed Press
ISBN: 1607743795
Category : Cooking
Languages : en
Pages : 162
Get Book Here
Book Description
Featuring 60 luxurious hot chocolate concoctions and pairings, ranging from ancient Latin American originals and European café classics to comforting childhood treats. No longer just a simple, syrupy sweet drink, today's hot chocolates are brimming with extraordinary flavors like cayenne, vanilla beans, Nutella, buttered rum, pistachios, wasabi, peanut butter, and malted milk balls. Featuring white chocolate foam, marshmallow cream, and frozen and fondue versions, the 60 recipes presented in Hot Chocolate are setting trends in haute chocolate consumption. Contributed by the world's preeminent chocolatiers, including Vosges Haut-Chocolat, Serendipity 3, Citizen Cake, Fran's Chocolates, Scharffen Berger Chocolate, and many more, these imaginative modern variations are for the hip chocoholic of any age. A cup of hot chocolate is twice as rich in antioxidants as a glass of red wine. And, some would say, is just as intoxicating.
Author: Dandelion Chocolate
Publisher: Clarkson Potter
ISBN: 0451495365
Category : Cooking
Languages : en
Pages : 370
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Book Description
From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean. Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory's much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.
Author: Patricia A. Ward
Publisher: Phildelphia : Farm journal ; Garden City, N.Y. : distributed to the trade by Doubleday
ISBN:
Category : Cookery (Chocolate)
Languages : en
Pages : 240
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Book Description
A collection of 275 chocolate recipes for cakes, cookies, pies, brownies, fudge, and candies.
Author: Amy Guittard
Publisher: Chronicle Books
ISBN: 1452141517
Category : Cooking
Languages : en
Pages : 189
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Book Description
Chocophiles are discovering what professional bakers such as Alice Medrich and David Lebovitz have known all along: Guittard, San Francisco's oldest continuously family-owned chocolate company, makes some of the best premium chocolate available. With 50 tempting photographs and 60 simple recipes for every kind of indulgence, Amy Guittard presents tried-and-true favorite recipes from five generations of Guittards, ranging from start-your-day-right Chocolate Cherry Scones to fudgey Mocha Cookies and deep, dark Chocolate Caramel Pecan Bundt Cake. Leave it to the people who really know chocolate to make a collection of recipes that are sure to make every chocolate lover long for one bite more.
Author: Joanne Harris
Publisher: Random House
ISBN: 1448170079
Category : Cooking
Languages : en
Pages : 270
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Book Description
Try me . . . test me . . . taste me . . . Joanne Harris’s Chocolat trilogy has tantalized readers with its sensuous descriptions of chocolate since it was first published. Now, to celebrate the much-loved story of Vianne Rocher’s deliciously decadent chocolaterie, Joanne Harris and Fran Warde have created the ultimate book of chocolate lore and recipes from around the world, bringing a touch of magic to your kitchen.
Author:
Publisher: Green Bean Books
ISBN: 1784387002
Category : Cooking
Languages : en
Pages : 270
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Book Description
Discover the history of chocolate in Jewish food and culture with this unique recipe book, bringing together individual recipes from more than fifty noted Jewish bakers. This is the perfect book for chocoholics, anyone keen to grow their repertoire of chocolate-based recipes, or those with an interest in the diverse ways that chocolate is used around the world. Highlights include Claudia Roden’s Spanish hot chocolate, the Gefilteria’s dark chocolate and roasted beetroot ice-cream, Honey & Co’s marble cake and Joan Nathan’s chocolate almond cake. As well as recipes for sweet-toothed readers, savory dishes include Alan Rosenthal’s chocolate chilli and Denise Phillips' Sicilian caponata. There are also delicious naturally gluten-free and vegan recipes to cater to a variety of dietary requirements. Each recipe helps provide an insight into the important role chocolate has played in Jewish communities across the centuries, from Jewish immigrants and refugees taking chocolate from Spain to France in the 1600s, to contemporary Jewish bakers crossing continents to discover, adapt and share new chocolate recipes for today’s generation. Babka, Boulou & Blintzes is a unique collection published in conjunction with the British Jewish charity Chai Cancer Care.
Author: Debra Music
Publisher: Sasquatch Books
ISBN: 1570619980
Category : Cooking
Languages : en
Pages : 258
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Book Description
A decadent celebration of all things chocolate from the first organic and Fair Trade chocolate factory in the U.S., featuring 75 recipes for sweet and savory chocolate treats Who doesn’t love chocolate? Here are delicious sweet and savory chocolate recipes, along with the fascinating story of how North America's first organic and Fair Trade chocolate factory came to be (and why they are so passionate about how their chocolate is made). Theo Chocolate is dedicated to making the world a better place. From bean to bar, Theo Chocolate uses organic ingredients and is committed to Fair Trade practices, working closely with farmers around the world who grow the cocoa beans used in their chocolate. This book not only shares Theo's story and their passion for doing the right thing, but also celebrates the decadent pleasure of enjoying excellent chocolate thanks to 75 recipes to make at home along with full-color photographs throughout.
Author: Choc Choc
Publisher:
ISBN: 9781796453430
Category :
Languages : en
Pages : 100
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Book Description
Chocolate Recipe Journal To Write In And Keep All Your Chocolate Recipes In One Place!
Author: Smart Bookx
Publisher: CreateSpace
ISBN: 9781518634864
Category :
Languages : en
Pages : 110
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Book Description
Large 8" x 10" Softback Blank Recipe Book / Journal [$5.50 / £3.99]... the perfect gift for that chocoholic in your life. INTERIOR: One hundred attractive and spacious recipe record pages. To view, click on Look Inside and scroll past the initial blank Contents tables; there's space to log: - special dietary requirements, - recipe origin, - serving number, - preparation & cooking times, - cooking style, - food and wine accompaniments, - nutrition, and - ratings of difficulty level and success. Conversion charts for temperature, weight and volume (both British & American) at the back. Notes pages for jotting down chefs, TV programs, Youtube channels, ingredients suppliers, culinary terms or festivals etc. A blank personalized Contents Table with space to add your own chocolate cooking categories alongside the standard ones. You'll always be able to quickly find a recipe by allocating each to one or more categories as you go along. Thick white paper minimizes ink bleed-through. EXTERIOR: Cover: Tough matte paperback. Binding: Secure professional trade paperback binding, i.e. it's built to last; pages won't fall out after a few months of use. Dimensions: 20.3 x 25.4 cm (8" x 10"). (Almost the same width as A4 but a few cm shorter in height - so no more cramming recipe details into tiny boxes!) SIMILAR PRODUCTS: smART bookx publish several Blank Recipe Journals. Each has the same interior but there are cover designs to suit all tastes. To take a look search 'recipe' & 'bookx' on Amazon (don't forget the 'x'). Thanks for looking, The smART bookx design team Buy With Confidence Because Our Customers Love Our Stationery: ***** Gorgeous Notebook ... I am very pleased with this purchase. The picture on the cover is lovely and the paper inside takes the pen beautifully ... ideal for jotting down ideas and shopping lists. I would buy this brand again. (30 Jun 2014) ***** Very Nice ... Beautiful. My daughter loved them!!! (August 17, 2014) ***** Love the Van Gogh Notebook ... Loved it, keep it in my purse incase of creative impulses. (November 8, 2013) **** Beautiful Book ... Awesome pictures on front and back ... It will be a nice journal (December 31, 2013) ***** Five Stars ... Great artwork, perfect size. (August 16, 2014) ***** Really Pretty Notebook ... My mom loved it ... Going to get The Best Dad in the World one for my dad at Christmas ... highly recommend. (July 1, 2014)
Author: Avner Laskin
Publisher: Gramercy
ISBN: 9780517229415
Category : Chocolate desserts
Languages : en
Pages : 0
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Book Description
The possibilities of chocolate as an ingredient are endless. Not just for dessert, it can be used to season meat and poultry, as well as sweetened and served in decadent cakes, sweet confectionaries, creamy ice cream, or hot and cold drinks. It can be melted, baked, whipped, and frothed, and it can be combined with a variety of other ingredients to create a multitude of different tastes. COOKING WITH CHOCOLATE offers more than seventy recipes for mouthwatering entrees, desserts, and drinks featuring chocolate. Easy step-by-step instructions and enticing photographs throughout add to the joy of cooking with one of the most versatile and beloved foods in the world. Make delicious dishes including: • Steak in Chili and Chocolate Sauce • Roast Pork Ribs in Chocolate Rum Sauce • Banana Chocolate Cake • Chocolate Rugelach • Chocolate Creme Brulee • Coconut Chocolate Milkshake • Cioccolata (Italian Hot Chocolate) • Bittersweet Chocolate and Espresso Truffles This cookbook is a chocolate-lover's dream come true.
