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Author: Ariel Books
Publisher: Andrews McMeel Publishing
ISBN: 9780836230611
Category : Cooking
Languages : en
Pages : 0
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Book Description
Just browsing through this delectable collection will awaken the tastebuds ofanyone who knows the sweet delights of chocolate.
Author: Ariel Books
Publisher: Andrews McMeel Publishing
ISBN: 9780836230611
Category : Cooking
Languages : en
Pages : 0
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Book Description
Just browsing through this delectable collection will awaken the tastebuds ofanyone who knows the sweet delights of chocolate.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1948703084
Category : Cooking
Languages : en
Pages : 377
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Book Description
Make your decadent dreams come true with this chocolate-covered collection of more than 200 foolproof recipes that showcase the treasured dessert ingredient--from delicious morning baked goods and pick-me-up treats to rich after-dinner delights for special occasions. Chocolate may be the most universally loved (and craved) flavoring, and Everything Chocolate is the definitive guide to any sweet treat you can imagine featuring it, for any time of day. Wake up with streusel-topped Chocolate-Walnut Muffins that are easy to make or professional-grade Chocolate Croissants when weekend time allows. Pack lunches with pleasing Milk Chocolate Revel Bars or serve Magic Chocolate Flan Cake or Chocolate Pavlova with Berries and Whipped Cream after dinner. Much of why we fall for chocolate is because it brings back memories of candy bar snacks and sneaking just-baked chocolate chip cookies while they're still warm (we have the best recipe). We channel the nostalgia in recipes like Chocolate Fluff Cookies and Frozen Snickers Ice Cream Cake. But chocolate is also a grown-up favorite for black-tie desserts--think low, lush slices like Blood Orange Chocolate Tart or ganache-enrobed Chocolate-Pecan Torte (we'll teach you how to get a perfectly smooth coating). The full range of chocolate recipes is here, avoiding the pitfalls of unbalanced chocolate flavor (too bitter or too sweet) or dry, crumbly baked goods (chocolate contains starch and we've learned how to mind it). Become a home chocolatier by learning all about chocolate nomenclature, how to shop for the best-tasting cocoa powder, when you should use chocolate bars versus chips, decorating dazzling desserts with chocolate, and how to make candies and cookies with shiny, snappy chocolate coatings with our shortcut to tempering.
Author: Stephanie Ashcraft
Publisher: Gibbs Smith
ISBN: 9781423601807
Category : Cooking
Languages : en
Pages : 125
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Book Description
From the best-selling author of 101 Things to Do with a Cake Mix and 101 Things to Do with a Slow Cooker comes a new selection of recipes and serving suggestions for chocoholics, including a decadent assortment of Chocolate Strawberry Bars, Chocolate Mint Layer Brownies, Chocolate Pudding-filled Doughnuts, and other ingenious ways to enjoy chocolate. Original.
Author: Andrew Garrison Shotts
Publisher: Quarry Books
ISBN: 1616734957
Category : Cooking
Languages : en
Pages : 177
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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: Heatter, Maida
Publisher: Andrews McMeel Publishing
ISBN: 0740799355
Category : Cooking
Languages : en
Pages : 313
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Book Description
DIV Maida Heatter is a genius--and an absolute delight! . . . Her style is friendly and funny, thorough and exacting. Maida tells you what size egg to use and she does so to guarantee success." --Foodies.com, which named Maida its "First Culinary Patriot" Chocoholics unite! Maida's back and bringing the world's best chocolate recipes with her. Maida, of course, is Maida Heatter, sorceress supreme of all things chocolate. Now cocoa aficionados, food fiends, and master chefs everywhere can breathe a sigh of relief as Maida Heatter's Book of Great Chocolate Desserts, the classic New York Times best-seller, returns after ten years out of print. Maida is justifiably famous for her respected series of cookbooks, ranging from Maida Heatter's Book of Great Desserts to Maida Heatter's Brand-New Book of Great Cookies. But it was always her Book of Great Chocolate Desserts that inspired the highest praise, admiration, and following from home and restaurant dessert cooks around the world. Chocolate creators know they can turn to Maida for tantalizing confections, cookies, cakes, pies, puddings, and sauces that transcend the ordinary and make for memorable dining experiences. /div
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: Naomi Josepher
Publisher: Rizzoli Publications
ISBN: 0847848639
Category : Cooking
Languages : en
Pages : 178
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Book Description
The pure fun of classic American chocolate treats. The Chocolate Room has become a place of pilgrimage for chocolate lovers from near and far, thanks to its simple mission: to create treats that bring back those original childhood memories of the pure joy of chocolate. Its chefs have a knack for reconstructing a classic American recipe in ways that improve on the original. Their showstopping Chocolate Layer Cake, for instance, is the cake all other chocolate cakes dream of being; it’s made with a blackout pudding filling, three different kinds of chocolate, and a custardy ganache frosting. The book is filled with similar new twists that express the slightly irreverent and creatively whimsical spirit for which Brooklyn has become known: Chocolate Caramel Matzo, Chocolate Cuatro Leches Cake, and Chocolate Stout Gingerbread. Recipes reveal the secret tips behind signature favorites in every category from cakes and puddings to pies and cookies. Confections are geared to be achievable in the home: S’mores bars, Rocky Road mounds, and Cookie Chip Chocolates. The book also features informative primers on important techniques—including tempering chocolate, whipping cream and eggs, and assembling a cake. There’s Always Room for Chocolate is set to become the new essential cookbook for all things chocolate.
Author: Simran Sethi
Publisher: HarperCollins
ISBN: 006222154X
Category : Social Science
Languages : en
Pages : 279
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Book Description
Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.
Author: Sabine Venier
Publisher: Page Street Publishing
ISBN: 1645671216
Category : Cooking
Languages : en
Pages : 436
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Book Description
The Ultimate Guide to All Things Chocolate Calling all chocoholics—come satisfy your sweet tooth, indulge in your all-time favorites and discover new ways to get your fix with 75 diverse chocolate-based desserts from Sabine Venier, the founder of Also The Crumbs Please. Sabine shares standout takes on classic fudgy desserts as well as creative, interesting twists on treats that readers know and love, including: • Cherry Cheesecake Swirl Chocolate Brownies • Chocolate-Covered Tiramisu Truffles • Mind-Blowing Chocolate Fudge Birthday Layer Cake • Chile Chocolate Lava Cakes • Glazed Bacon Chocolate Donuts • The Ultimate Mississippi Chocolate Mud Pie • No-Bake White Chocolate–Mango Cheesecake • Earl Grey Chai–Poached Pears Dark Chocolate Cake • Ultraflaky Chocolate Croissants (Pain au Chocolat) Perfect for bakers looking for that next great chocolaty recipe or as a gift for the chocolate addict in your life, this book will satisfy every craving.
Author: Carole Bloom, CCP
Publisher: Wiley
ISBN: 9780028622835
Category : Cooking
Languages : en
Pages : 0
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Book Description
"It's not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let's face it, far more reliable than a man." —Miranda Ingram "I have met with few things more remarkable than the Chocolate which is the finest I ever saw." —John Adams, traveling in Spain in 1799 Hailed as "the food of the gods," exchanged in ancient marriage ceremonies, and proclaimed an aphrodisiac, chocolate has been loved around the world since its cultivation by the ancient peoples of Mexico as early as the seventh century. Here is the essential volume, including facts, fictions, festivals, recipes, and resources on the treat that drives many to obsession. All About Chocolate is the ultimate compendium of information to indulge the cravings of true fanatics. In the seventeenth century, not long after the bishop of Chiapas warned that anyone drinking chocolate during the service would be excommunicated, he died from drinking a cup of poisoned chocolate. Americans eat more chocolate now than ever before—an average of 11 pounds per person every year! The Aztec ruler Montezuma drank 50 cups of chocolate from golden goblets before visiting his harem. Whether you're a true chocoholic, a trivia lover, or just looking for the best ways and places to enjoy this magical treat, All About Chocolate makes it easy for you to enjoy this alluring sweet to the fullest. Visit us online at www.mgr.com
