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Books : Cooking, Food & Wine : Meals : Sweets : Chocolate
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Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.
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Celebrated French pastry chef and owner of one of New York City’s favorite bakeries presents an impressive and comprehensive dessert cookbook with recipes for everything chocolate, from easy cookies to showstopping cakes.
On any given weekend at the esteemed New York City institution Payard Pâtisserie & Bistro, locals and tourists swoon over sweet delicacies like creamy chocolate truffles, fruit tarts, and delicate, decadent cookies, while brides take note of the stylish wedding cakes in the window.
For the first time, its owner, famed pastry chef François Payard, devotes his creative powers solely to chocolate, sharing 100 recipes for home cooks of every level in Chocolate Epiphany. From easy to challenging, white to bittersweet, a stunning and sumptuous dessert awaits on every page. Thanks to the clear and thorough recipes, treats such as Bittersweet Chocolate Sorbet, Chocolate Sticky Toffee Pudding, and Milk Chocolate Truffles à l’Ancienne are not only delicious but also accessible. And for the ambitious, Chocolate Coconut Caramel Cake, Cranberry-Chestnut Tart, or Milk Chocolate and Candied Kumquat Napoleans could be the perfect end to an extravagant dinner party.
Inside you’ll find chapters devoted to:
•Breads and Brunch Dishes
•Cookies and Petits Fours
•Candies and Chocolates
•Custards, Mousses, and Meringues
•Plated Desserts
•Tarts
•Cakes
With a rich, full-color design and stunning photography throughout, Chocolate Epiphany is the perfect gift for chocoholics and everyone looking to enlarge his or her dessert repertoire.
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Clotilde Dusoulier is a twenty-seven-year-old Parisian who adores sharing her love of all things food-related—recipes, inspirations, restaurant experiences, and above all the pleasure of cooking with the fresh ingredients found in her local Montmartre shops. But her infatuation with food was born not in her mother’s Parisian kitchen, but in San Francisco, where she moved after college and discovered a new world of tastes. When she returned to her beloved France, her culinary exploits inspired her popular and critically acclaimed blog, ChocolateandZucchini.com.
In her first book, Dusoulier provides a glimpse into the life of a young Parisian as she savors all that the city has to offer and shares her cooking philosophy in the form of more than 75 recipes that call for healthy ingredients (such as zucchini) and more indulgent tastes (such as chocolate). The Los Angeles Times calls her recipes "simple, charming, and fun."
Appetizers such as Cumin Cheese Puffs, sandwiches and tarts like Tomato Tatin, soups like Chestnut and Mushroom, main dishes including Mustard Chicken Stew, and desserts like Chocolate and Caramel Tart can all be found alongside menus for entertaining, as well as tips for throwing cocktail or dinner parties with French flair. Chocolate & Zucchini is the book for anyone who has journeyed to Paris and can still recall the delicious flavors and aromas—or for those of us who only dream about them.
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No one knows chocolate like Marcel Desaulniers, whose bestselling, award-winning books have made his name synonymous with luscious chocolate desserts. Now Desaulniers has created the ultimate holiday baking book for chocolate lovers everywhere, packed with full-color photography. The 72 chocolate treats and desserts you’ll find inside are guaranteed to draw oohs and ahhs from your family and friends, and many are also straightforward to make—which means you’ll have time to enjoy Christmas, too!
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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.
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Let your New Year’s resolution be “Eat more chocolate.” With Jacques Torres’ A Year in Chocolate as your guide, you won’t have any difficulty sticking with it from January right on through December.
From the elegant Poached Pears with Chocolate Fondue to serve on New Year’s Day and a festive Bûche de Noël filled with chocolate cream and ornamented with meringue mushrooms, to homemade Easter eggs and autumnal Pumpkin Seed Brittle, the world-renowned pastry chef and chocolatier presents us with a calendar’s worth of treats sure to make every celebration more luscious.
All the holiday classics are featured here: Valentine’s Day bonbons, a molded chocolate Easter Bunny, ice cream sundaes for the Fourth of July, and Chocolate Caramel Corn for Halloween. But for Torres’ chocolate-drenched imagination, tradition is also a springboard; among the book’s many fanciful creations are Chocolate-Covered Matzohs for the Passover seder and a Chocolate Tamale to celebrate Cinco de Mayo.
Adapting all his recipes for the home cook, Torres showcases his favorite chocolate creations—from traditional French pastry to classic American treats. With 150 ecstasy-inducing photos of the finished dishes, A Year in Chocolate will be the chocolate cookbook of the season.
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This is an indulgent, beautifully photographed, yet totally practical celebration of the world of cupcakes!It features 100 ideas for baking, decorating, displaying, serving and consuming cupcakes - the small cake with BIG potential.The recipes include a range of yummy sponges, icings and frostings, while ideas for embellishment and display show that the sky's the limit.It includes suggestions for incorporating cupcakes into every occasion, from chic weddings and cute baby showers to festive Christmas parties and sassy girls' nights in.It is written by two experts in the world of cupcakes who know just how cupcake connoisseurs want their creations to look and taste.
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Ghirardelli has long been the standard-bearer for great chocolate. Domingo Ghirardelli first began making chocolate drinks for miners during the Gold Rush. In the more than 150 years since, the chocolatiers who have carried on the company's grand tradition have made Ghirardelli the leading premium manufacturer in the country. Growing consumer demand for higher-quality cacao and specialised chocolate products prompted the experts at Ghirardelli to revise this collection of classic cookies, bars, cakes, and drinks. The recipes range from simple sweets to showstopping desserts, while a special section on hosting a chocolate party comes just in time for holiday baking and entertaining. Selected recipes include: hot chocolate souffle, chocolate raspberry tartlets, triple chocolate truffle cake, chocolate chip cheesecake, dark chocolate cupcakes, and chocolate martini.
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There’s a difference between a chocoholic and a chocophile, and Clay Gordon is decidedly in the latter category. It’s not enough for him to simply love this rich indulgence; he is equally addicted to the finer points of choosing it, just as a wine aficionado enjoys researching different varietals and developing a taste for particularly fine ones.
In Discover Chocolate, Gordon opens a world that extends far beyond cookbooks and coffee-table books that feature assorted gooey shots. Yes, his primer is packed with more than a hundred gorgeous photographs of chocolate and truffles, but this is a guide that also includes a handy rating system, a field guide for discerning among different types and styles of chocolates, an overview of how cacao becomes chocolate (including maps of where cacao is grown), advice for pairing chocolate and wine, and, perhaps most important of all, how and where to shop for the best chocolate in the world.
A little knowledge can be a dangerous thing, and Clay Gordon is there to help you relish every drop of it, discerning why you like certain types but not others and generating a personal list of favorites. This is the book every true chocolate enthusiast has been craving.
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The gourmet chocolate market is growing like gangbusters, and Truffles offers 50 recipes for indulgent chocolate truffles using high-quality chocolate infused with a wide range of fabulous flavorings. Anyone can become a master truffle maker with these clear, easy-to-follow recipes and tips on truffle-making basics, choosing the right chocolate, and decorating and storing truffles. Filled with beautiful 4-color photographs, this is the only book on the market devoted entirely to truffles.
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Acomprehensive and practical guide by famous Master Chocolatier Jean-Pierre Wybauw. With clear action images, this book includes more than 100 delicious and original chocolate decoration techniques, explained very clearly. A must-have for professionals and advanced amateurs.
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This is the book every chocophile has been waiting for. David Lebovitzs guide is a jam-packed snapshot of the global chocolate picture. He explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, and shares tons of little-known factoids about chocolate. Included are more than 30 of his favourite chocolate recipes.
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Hot chocolate is not just for kids anymore. The gourmet chocolate market is growing, and Americans are swapping their cocoa mix for real hot chocolate. Made from high-quality bar chocolate instead of a sugary powder, it is the ultimate indulgence. Hot chocolate is featured on the menus of trendy coffeehouses and upscale restaurants everywhere, and with Hot Chocolate anyone can make this gourmet beverage at home. Featuring stylish 4-color design and beautiful photos, this is the perfect gift for any chocolate lover.
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Known as the "Picasso of chocolatiers," Michael Recchiuti creates confections that are every bit as daring and original as any of his namesake's artworks. But unlike the painter, the chocolate maker has made it possible for even the amateur to achieve his artistry. In Chocolate Obsession Recchiuti, owner of the famed artisanal chocolate company in San Francisco, divulges his professional secrets and techniques, allowing home cooks to reproduce his exquisite confections in their own kitchens.
Opening with a complete discussion of chocolate from bean to bar, the book goes on to offer detailed instructions for dipped chocolates, truffles, and molded chocolates, including Recchiuti's signature ganache flavors: Earl Grey tea, burnt caramel, tarragon with grapefruit. Also featured are recipes for such sinfully delicious treats as Chocolate Shortbread Cookies with Truffle Cream Filling, Double Dark Chocolate Soufflés, and Rocky Recchiuti Brownies. With more than 60 recipes in all, this book will satisfy even the most obsessive chocolate lovers among us.