Death by Chocolate: The Last Word on a Consuming Passion Hardcover – May 15 1993
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From Publishers Weekly
Chocophiles will sigh in anticipation of glimpsing the dreamy dark desserts pictured in this sleekly illustrated work. Captured in shades of cocoa chiaroscuro to deep espresso are easy-to-make standards such as chocolate pots de creme and chocolate mousse. But the ultimate pleasure of chocolate for chef Desaulniers ( The Trellis Cookbook ) lies in the layering of flavors. The richest, most decadent desserts involve melding flavors of hazelnut, pistachio, pecans, espresso, raspberry, rum, brandy and other ingredients--even humble peanut butter--with chocolate. Chapters are organized by degree of obsession, from "Singular Sensations" and "Simply Chocolate" to the final chapter, "Chocolate Dementia." Yet one doesn't have to be crazed to tackle these recipes. Desaulniers shows, in simple steps (right down to the equipment list), how to murder one's diet with a dose of "Chocolate Demise," "Chocolate Devastation" or "Double Mocha Madness." Clear instructions, exquisite color photographs, the author's refreshing sense of humor and his gentility in acknowledging contributions from other pastry chefs combine to elevate this cookbook over many others specializing in chocolate.
Copyright 1992 Reed Business Information, Inc.
About the Author
Marcel Desaulniers, executive chef and co-owner of the Trellis Restaurant, has been named in Food and Wine's Honor Roll of Chefs and in Cooks magazine's Who's Who of Cooking; in 1988 he became the first chef from the South to be honored by the James Beard Foundation as a Great American Chef; he has been inducted into the American Academy of Chefs, the Honor Society of the American Culinary Federation; and he is on the Board of Trustees of the Culinary Institute of America. In addition, the Trellis Restaurant has won Restaurants & Institutions magazine's prestigious Ivy Award. Marcel Desaulniers is also the author of The Trellis Cookbook, about which Mimi Sheraton in Time magazine wrote, "Unlike most recipes from restaurant chefs, these can be managed by mere mortals with only two hands. A treasury of new American fare." --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
When I first bought this cookbook I was in a lamentable phase where chocolate just seemed to be "too much" if it wasn't tempered with other flavors. Despite that I found much to love in this cookbook: Sliced Blood Oranges with White Chocolate Sauce and Caramel Banana Chocolate Chip Ice Cream are fabulous. Fresh Berry Tulip with White Chocolate "Ice Cream" is spectacular, strewn with strawberries, blueberries, and blackberries. Chilled Orange Cappuccino Cream with Grated Chocolate could melt you straight into a puddle. No matter what your dessert fetish, you'll find something for it here.
Each recipe comes with a delectable photo that will leave you reeling with choices. Do we make the Dark Chocolate and Pumpkin Cheesecake this weekend? Or the Tipsy Chocolate Pecan Crunch Ice Cream? We'd make both if it weren't for the fact that these are *not* light dishes by any stretch of the imagination.
At first the recipes may look daunting. Don't let this worry you, though. While some of these recipes are indeed complex, many of them are simple. And most of the long pages of directions are a result of the author's wish to detail every step with precision so that you *don't* get too confused or overwhelmed. Few of the recipes call for unusual ingredients (the blood orange recipe is one of them), and any equipment from the lists that you don't have you can probably substitute for (although it really helps to have a stand mixer).Read more ›
Yes, the recipes are time-consuming. Being someone from the metric majority of the world, I find the metric conversions are a bit silly (they are done better in the later books). Some of the instructions are overly pedantic - I don't have the same kitchen equipment so instructions like 'beat for 3 minutes' don't always work. But with a bit of commonsense you can work things out. The other comment I'd make is that the suggested number of serves are extraordinarily generous: whenever the book recommends 12 serves, I know I'll get 24.
I own a couple of Marcel's other books - but this is by far the best. As a friend of mine said after looking at the book: 'I want to lick the pages . . .'
These recipes are complex, to say the least. This is All-Day cooking here, and no fooling. But, the ingredients are all readily available. This is a big plus for me. Nothing annoys me about a cookbook more than impossible to find, obscure ingredients. Unlike another reviewer, I didn't notice the photograph quality. My stuff *never* looks like the pictures, but that's just fine by me. It's the taste that ultimately counts.
But if you're like me, and really *love* being able to have an excuse to spend all day in the kitchen, this is a great book. The recipes make fabulous, impressive desserts. My favorite, by far, is the Dark Chocolate and Pumpkin Cheesecake, which has replaced pumpkin pie on the Thanksgiving dessert roster in my house. I also really love the caramel banana chocolate chip ice cream, the white chocolate ice cream, and I have even dared to make the chocolate wedlock, even though it took me two days. It was worth it. Every last second.
If you love cooking, and love chocloate-- this is for you.
These aren't simple recipes; they require patience, attention to detail, and most of all time. But I've never had commitment so rewarded. They almost always turn out just right. And when they're a little off, no one notices or cares. I've no professional training, and I haven't been cooking all of my life. But these recipes have been so popular that I've actually made cakes for a co-worker's Uncle's birthday party, a baby shower and two wedding showers - including my own (well, my wife's actually). Every family holiday I get requests. I would test the recipes and bring the results into work, and my team was always looking for more. And people rave and rave.
Over and over again, people tell me that I should do this professionally. But it isn't really me; it's these wonderful books. If you care enough about the end product and the oohs and ahs to invest lots of time and attention - these recipes pay off.
Most recent customer reviews
I loved this book so much i had to buy another one for my Brother for Christmas :)Published 4 months ago by DoodlesMomToo
Used buyers take note. I have a first edition and noticed in a book store that the latest has a few more recipes than mine.Published 14 months ago by Bill Ing
The pulsing beat of chocolate decadence continues. Although the new edition features only 4 additional recipes, these additions are chocolate masterpieces. Read morePublished on Dec 11 2003
I have had this cookbook for a few years now, and the edges are tattered, the pages bent, and smudges of flour and chocolate throughout. Read morePublished on Jan. 13 2003
Sometimes (about once or twice a decade), I decide to have the kind of dinner party where the food is Really Impressive. Read morePublished on Oct. 16 2001 by Marcy L. Thompson
The king of gnache gives us an outstanding chocolate collection. Here are recipes which are tested and tried and made with ingredients easily obtainable for the home cook. Read morePublished on Feb. 5 2001 by rodboomboom
This is a fantastic book. Filled with recipes that can almost make one feel full simply to read them...so rich, so chocolatey... Read morePublished on Dec 17 2000 by David J. Huber
Lucky me, I'm an hour away from Marcel's restaurant in Williamsburg, so I've had the pleasure of enjoying some of the delicious treats in this book. Read morePublished on Nov. 30 2000