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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.
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.
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 8 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 by "kathrynlively"
I really liked that this book was broken up into sections that went from really easy to really, really hard, so you could pick a section and start with something you were... Read morePublished on Oct. 30 2000 by Liralen Li