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Product Description
Review
"More Than Just a Coffee Table Book - Even though it was originally published in French as the Encyclopédie du Chocolat, it should not be confused with the dry, dusty encyclopedias of days gone by. It is the definitive go-to book for everything chocolate. I'm sure that just about every chocolate technique is covered in this book as well as several supporting techniques on the included DVD. The recipe section contains a wide variety of chocolate treats, which includes everyday chocolate recipes to more advanced recipes." ~About.com
Product Description
This comprehensive, illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen. This cooking school in book form opens with 100 step-by-step techniques: chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, creams and mousses, ice cream and sorbet, sauces, and baker’s secrets. Each method is explained in text and photographs; fourteen are further clarified on the ninety-minute DVD.
Organized into nine sections, 100 recipes are simplified for the home cook: classics (Sachertorte, pro fiteroles, molten chocolate cake), tarts (chocolate-pear, nut-caramel), snacks (macaroons, waffles, brownies, choco-ginger churros), frozen desserts, special occasions (dark chocolate fondue, hazelnut-praline Yule log), and candy (truffles, lollipops, coconut bars).
Each recipe is graded with a three-star rating so the home chef can gauge its complexity. Cross references to techniques, DVD footage, glossary terms, and complementary recipes make navigation easy. The volume includes practical resources: visual dictionaries of kitchen equipment and common ingredients; tips for conserving chocolate; a guide to dark, milk, and white chocolate and the importance of cocoa content; and a detailed index.
Organized into nine sections, 100 recipes are simplified for the home cook: classics (Sachertorte, pro fiteroles, molten chocolate cake), tarts (chocolate-pear, nut-caramel), snacks (macaroons, waffles, brownies, choco-ginger churros), frozen desserts, special occasions (dark chocolate fondue, hazelnut-praline Yule log), and candy (truffles, lollipops, coconut bars).
Each recipe is graded with a three-star rating so the home chef can gauge its complexity. Cross references to techniques, DVD footage, glossary terms, and complementary recipes make navigation easy. The volume includes practical resources: visual dictionaries of kitchen equipment and common ingredients; tips for conserving chocolate; a guide to dark, milk, and white chocolate and the importance of cocoa content; and a detailed index.
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Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars
A pastry course in one book,
By
This review is from: Cooking with Chocolate: Essential Recipes and Techniques (Hardcover)
I've been enjoying the French version of this book for over a year, and have not had a single disappointment. The book is based on the workshops given by the Valrhona School of Chocolate in France specifically for non-professionals; it is well organized and very accessible/not intimidating at all. The recipes are scaled down for home use, the language is simplified and not very technical, but nothing is dumbed-down. It provides the reader with theory and basic recipes that can be used in endless creations, and the results are quite professional. Highly recommened for anyone serious about improving their pastry skills.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.9 out of 5 stars (8 customer reviews) 27 of 28 people found the following review helpful
4.0 out of 5 stars
Great for reading about chocolate techniques...,
By Kat - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Cooking with Chocolate: Essential Recipes and Techniques (Hardcover)
I really enjoyed reading the individual blurbs from each chef, and the introduction to the book has more detail about the actual process of cooking with chocolate than I have found elsewhere. However, I wasn't blown away by the recipes; some are incredible, some are fairly poorly written (the ingredient list and/or instructions). In at least two instances that I have noticed, the ingredient list doesn't actually give an amount or weight (e.g. it just says, milk & chocolate), and the instructions do not further elucidate the proportions necessary to achieve the final product. In another case, one ingredient is called for within two different sections of the instructions, while another ingredient is left out of the process. It may just be a translation error, or a printing error, but still... There are also some recipes where detail is lacking: "heat for a while, then blah blah blah". The photography is gorgeous, and I want to eat everything in this cookbook, but it's a pretty pricey cookbook for so many errors, especially when pastry is a field where precise measurements matter.
9 of 9 people found the following review helpful
5.0 out of 5 stars
Chocolate Heaven,
By Kris Barlow - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Cooking with Chocolate: Essential Recipes and Techniques (Hardcover)
Reading this book is better than reading most novels. Wow. Beautiful photos and that make me want to try every recipe. The instructions are clear and the ingredients are common. There are a few fun new tools to find, but that is part of expanding my knowledge and kitchen base...new tools like stainless steel rulers which hold up what I would describe as a long, thin chocolate ganache tart. Very clever and not hard to do. The recipes I've tried are exquisite and I can't want to cook the entire book...so much to learn and wonderful chocolaty foods to enjoy. This book is a masterpiece.
7 of 7 people found the following review helpful
5.0 out of 5 stars
cooking with chocolate,
By eliane - Published on Amazon.com
This review is from: Cooking with Chocolate: Essential Recipes and Techniques (Hardcover)
I think this book is really great. First of all, lets start with the fact that is was written so anyone could understand the techniques, which if you are working with chocolate and are an amateur, a big deal. Second of all, the book is divided into techniques section and then recipes. Each chef that collaborated on the book had their own recipe section so there are a lot of variations. The technique section was divided into:chocolate- tempering, molds and coating basics bonbon fillings decorations- all types of pretty little ideas plus glazes pastry doughs and sponges creamy textures- basic cremeux, pastry cream etc mousses ice creams, sorbets and sauces mastering further techniques- like using a piping bag etc.. there is also a little section on the process of how chocolate is made. every page in the technique section has AT LEAST one picture, many times more than one step is shown and they are beautiful pictures. the recipe section at first glance looks complicated but reading them through I realized that if you take your time going through the techniques section, there are some variations but every technique has already been shown to you. so I am very excited. If you are going to buy one book on chocolate, this should be it. It really eases you into it but doesnt withhold information simply because you may not be a trained pastry chef. |
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