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Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1580084958
Category : Cooking
Languages : en
Pages : 178
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Book Description
A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.
Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1580084958
Category : Cooking
Languages : en
Pages : 178
Get Book Here
Book Description
A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.
Author: Adi Endevelt
Publisher: Createspace Independent Publishing Platform
ISBN: 9781983934803
Category :
Languages : en
Pages : 56
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Book Description
Preparing your own traditional, handcrafted chocolates is an amazing experience! The author, Adi's, first exposure to the art of making handmade Candies was in a boutique factory in rural England - and she was blown away! Since the confectioner would not agree to share his secrets, and there were few books available on Candy making, she had to figure things out on her own. She realized that this is what she wanted to pursue in her life, so she created her own brand, "Handmade Candies." Enjoy mouth-watering recipes for every kind of candy imaginable! Adi learned to prepare a broad range of quality, handcrafted chocolates with unique textures and surprising flavors. Her candies are created using traditional methods and contain no gluten, preservatives, or artificial flavors or colors! This book features 25 of her recipes for chocolates that anyone can prepare at home. It is also a great opportunity to get the children into the kitchen. No need to go to workshops! It is Adi's hope that you will enjoy preparing chocolates as much as she does. Scroll up now to get your copy of Handmade Chocolate!
Author: Rick Mast
Publisher: Little, Brown
ISBN: 0316255823
Category : Cooking
Languages : en
Pages : 290
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Book Description
Stories and recipes from the Mast Brothers, makers and purveyors of America's finest craft chocolate. The Mast Brothers are pioneers of the bean-to-bar craft chocolate movement. Sourcing cocoa with unique flavor profiles from around the equator, they roast the beans in small batches to create truly handmade chocolate, one of the very few chocolate makers to do so. At their flagship factory and retail shop in Brooklyn, their distinctive bars are wrapped in exquisite custom papers that they have designed and are sold at specialty food shops around the country and around the world. Many of the world's pre-eminent chefs, including Thomas Keller, Dan Barber, Daniel Humm, Alice Waters, and Alain Ducasse choose Mast Brothers Chocolate for cooking for its purity and distinctive tasting notes. In Mast Brothers Chocolate: A Family Cookbook, they share their unique story and recipes for classic American desserts like chocolate cookies and cakes, brownies, bars, milkshakes, and even home-made whoopie pie. There are mouthwatering savory dishes as well, like Pan-seared Scallops with Cocoa Nibs and Cocoa Coq au Vin. With striking color photographs throughout, this cookbook celebrates the vision and allure of Mast Brothers Chocolate, the leaders of the American craft chocolate movement and the choice of the world's great chefs.
Author: Pana Barbounis
Publisher:
ISBN: 9781743794586
Category : Cooking (Chocolate)
Languages : en
Pages : 192
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Book Description
Cacao Crunch, Cardamom Dream, Spiced Chocolate Chai, Butterscotch Apple Crumble! Pana Chocolate, The Recipes is the book vegans and health-conscious sweet tooths have been waiting for. It includes 60 beautiful recipes that cover the spectrum: from fillings for your own raw chocolate creations; to fancy but achievable plated desserts using raw chocolate; to traditional desserts that you can make raw; to raw desserts for kids' parties (think chocolate crackles and honey joys) to breakfast (chia pudding, granola, buckwheat porridge!) The recipes are all raw, organic, vegan, free from dairy, gluten, soy and refined sugar.
Author: Nishant Baxi
Publisher: Litres
ISBN: 5041867402
Category : Cooking
Languages : en
Pages : 58
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Book Description
Chocolate bars or chocolate treats at the store and do not mull over it. Yet, have made custom made chocolate for many years. A few people feel that hand crafted chocolate tastes much superior to business chocolate. What’s more, what does it mean?
Author: Dana Shultz
Publisher: Penguin
ISBN: 0735210977
Category : Cooking
Languages : en
Pages : 500
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Book Description
The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes: • Recipes that each require 10 ingredients or less, can be made in one bowl, or require 30 minutes or less to prepare. • Delicious options for hearty entrées, easy sides, nourishing breakfasts, and decadent desserts—all on the table in a snap • Essential plant-based pantry and equipment tips • Easy-to-follow, step-by-step recipes with standard and metric ingredient measurements Minimalist Baker’s Everyday Cooking is a totally no-fuss approach to cooking for anyone who loves delicious food that happens to be healthy too.
Author: Andrew Garrison Shotts
Publisher: Quarry Books
ISBN: 1616734957
Category : Cooking
Languages : en
Pages : 176
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Book Description
Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.
Author: Tone Finnanger
Publisher: David and Charles
ISBN: 1446377172
Category : Crafts & Hobbies
Languages : en
Pages : 305
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Book Description
Room-by-room ideas to turn your home into a crafter’s seasonal showcase with home-sewn projects by the popular Norwegian fabric designer. Get cozy with a warming drink and a new sewing project for autumn. In Tilda Hot Chocolate Sewing, bestselling author Tone Finnanger returns with a stunning new collection featuring the Tilda BirdPond fabric range. Featuring over twenty projects, you can choose from quilts and softies, bags and dolls, pillows and purses. Seasonal motifs include reindeer, mice, apples, butternut squash, ducks, birds, houses and more. This heartwarming collection will bring warmth and magic to your sewing, with beautiful lifestyle photography and step-by-step instructions and diagrams to ensure success.
Author: Megan Giller
Publisher: Storey Publishing
ISBN: 1612128211
Category : Cooking
Languages : en
Pages : 241
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Book Description
Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and understand how chocolate’s flavor depends on where the cacao was grown — then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.
Author: Fran Bigelow
Publisher: Broadway
ISBN: 0767916581
Category : Cooking
Languages : en
Pages : 250
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Book Description
The most stylish, approachable, and mouth-watering chocolate cookbook ever, from award-winning chocolatier Fran Bigelow In 1982, Fran Bigelow proudly opened the doors to Fran’s Chocolates, a boutique storefront styled after European chocolate salons, where she could showcase the pure flavors of the exquisite confections she had spent years perfecting. Chocolate lovers in Seattle immediately beat a path to Madison Street to taste desserts as wonderful as anything in Paris or Belgium. Over the past two decades, Fran Bigelow has grown into a world-class chocolatier, operating two elegant shops that enjoy cult status in Seattle and beyond, by way of her mail-order and Internet business. Now, in her debut cookbook, Fran reveals the magic behind her addictive creations: how she manipulates a few ingredients—butter, cream, eggs, sugar, salt, vanilla, and nuts—to create sublime textures and highlight pure flavors in her elegant modern desserts. The seventy-five recipes included here range from extravagant celebration cakes and holiday specialties (White Chocolate Torte or Souffléd Chocolate Mocha Roll); to European style fruit and nut tarts (Chocolate Cherry Tart or Milk Chocolate Crème Fraîche Tart), soufflés, cheesecakes (White Chocolate Brie Cheesecake, a Fran specialty), homemade ice creams (Dark Chocolate and Ginger Bombe), and extraordinary renditions of American classics, including brownies, chocolate cookies, the ultimate hot fudge sauce, and a chocolate milkshake that will instantly transport you back to childhood. Fran also tells you everything you need to know about chocolate, from the different styles of chocolate-making employed in Europe, South America, and the U.S. (and how each result in different flavors), to deciphering labels (which ingredients enhance meltability, for example), and how the amount of cocoa in different brands and styles of chocolate influences the final taste of a dessert. You will learn how to taste a truffle—preferably in two bites—and the language of chocolate “signs,” the squiggles atop candies. Recipes for some of Fran’s award-winning confections are also included here: chocolate cherries and nut clusters; chocolate stuffed fruits; easy cocoa-dusted truffles; and more ambitious dipped truffles featuring liqueurs, coffee, vanilla, and other chocolate-friendly ingredients; and chocolate fondue, a perfect party dessert for children and adults alike. Whether you are a cocoa connoisseur or devotee of the cacao bean with cravings that won’t quit,Pure Chocolateis a must-have for any chocolate aficionado.
