- Hardcover: 144 pages
- Publisher: Random House Canada (Oct 15 1997)
- Language: English
- ISBN-10: 0679308733
- ISBN-13: 978-0679308737
- Product Dimensions: 25.9 x 25.4 x 1.8 cm
- Shipping Weight: 907 g
- Amazon Bestsellers Rank: #1,248,725 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Library Journal
Desaulniers, chef/owner of The Trellis Restaurant in Williamsburg, Virginia, is not one for understatement; his earlier cookbooks include Desserts To Die For (LJ 8/95) and this book's predecessor, Death by Chocolate (Rizzoli, 1992). Most of the recipes here are less complicated than the show-stopping restaurant desserts in his earlier books. There are family favorites like Mrs. D's Chocolate Chip Cookies, from his mother; recipes "for kids at heart"; and fairly simple "Easy Street" recipes. But there are more elaborate choices, too, such as Golden Spider Webs with Wicked Ganache. The recipe directions are especially clear, and all these mouth-watering treats are shown in full-color photographs. Highly recommended.
Copyright 1997 Reed Business Information, Inc.
Copyright 1997 Reed Business Information, Inc.
Book Description
Marcel Desaulniers continues down the decadent road he has paved with sweets, turning his attention to one of everyone's favourite temptations: cookies. With his customary wit and clarity of style, Marcel takes cookies to new heights in this stunning collection of eighty easy-to-follow recipes, each beautifully photographed in full-colour splendour. Quick and easy preparation, concise instructions and satisfying results
make his chocolate indulgences the perfect antidote for anyone who has ever considered baking "work."
No one will be able to withstand the temptation of the simple and delectable Chocolate Peanut Butter Bengal Cookies or Chocolate Raspberry "Cookiecupcakes," the intricate and impressive Golden Spider Webs with Wicked Ganache and Raspberry Rapture and Chocolate Balloon Cups with Oven-Roasted Pears. Marcel also lets us in on some old family recipes -- Hessie Rae's Chocolate Pecan Tart Cookies and Michiko's Soft Baked Chocolate Fruit Sweeties will make you wonder what other undivulged secrets he's been saving.
make his chocolate indulgences the perfect antidote for anyone who has ever considered baking "work."
No one will be able to withstand the temptation of the simple and delectable Chocolate Peanut Butter Bengal Cookies or Chocolate Raspberry "Cookiecupcakes," the intricate and impressive Golden Spider Webs with Wicked Ganache and Raspberry Rapture and Chocolate Balloon Cups with Oven-Roasted Pears. Marcel also lets us in on some old family recipes -- Hessie Rae's Chocolate Pecan Tart Cookies and Michiko's Soft Baked Chocolate Fruit Sweeties will make you wonder what other undivulged secrets he's been saving.
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Most Helpful Customer Reviews on Amazon.com (beta)
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4.0 out of 5 stars (23 customer reviews)
20 of 20 people found the following review helpful
3.0 out of 5 stars
Yes... but No!, Dec 20 1999
By Sam Hershey "Sam" - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This is a beautiful book. The photography is truly amazing. However, I have found a number of inconsistencies and what can only be called mistakes in the recipes themselves. For example: in the Chocolate Caramel Puffs, the recipe claims that 1/8th of a teaspoon of lemon juice will make 1/2 cup of sugar look like "wet sand." Go ahead... measure it out and try it. As this is somewhat a central part of the recipe (and affects the caramelization of the sugar) the alterations necessary to achieve the desired consistency make following the recipe a bit difficult. I have noticed similar problems with other recipes, particularly ones that call for chocolate ganaches. I recommend it with hesitation, and should only be considered by expert cooks with a LOT of equipment.
15 of 17 people found the following review helpful
1.0 out of 5 stars
Maybe I got the wrong edition..., Dec 1 2004
By D. Kerr - Published on Amazon.com
I have read the previous reviews and I am puzzled. I do not like this book at all. I have never written a review before but this book drove me to it. I am an experienced baker and tried two recipes following the instructions carefully. Both failed miserably and I am not willing to waste the butter, or more importantly, the chocolate, to try another.My first attempt was the Paisely Brownies. The recipe called for 12 ounces of butter (yes, ounces, not tablespoons). While nervous about 3/4 of a pound of butter going into essentially a double batch of brownie batter, I forged ahead. What I got was incredible greasy brownies with a gummy raspberry topping. I figured the butter amount must have been a typo so I tried again with 12 TABLESPOONS of butter and while the brownies were less greasy, they were still mushy in the middle with a gummy raspberry topping. Next I tried the Topsy Turvys (didn't even get around to making the sorbet or the pineapple topping). Each attempt to mold the baked cookie into bowl shapes yielded greasy messes on my counter. Perhaps I got the two dogs out of the whole bunch but as I have said before, I'm not willing to waste any more butter, chocolate, parchment paper, etc. on any of his recipes.
8 of 8 people found the following review helpful
5.0 out of 5 stars
Try the Chocolate Dalmatians, Sep 18 2000
By peg2 - Published on Amazon.com
Yes, you do need equipment. Yes, you do need to know what you're doing. The results are fabulous, though. The Chocolate Dalmatians instantly became my favorite chocolate chip cookie (don't even think of trying them unless you have a heavy-duty countertop mixer -- these babies will tax the best hand-held model). I've always made good cookies, but these are incredible!
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