- Hardcover: 176 pages
- Publisher: Rizzoli (Feb 3 2001)
- Language: English
- ISBN-10: 0847823431
- ISBN-13: 978-0847823437
- Product Dimensions: 23.9 x 2 x 28.4 cm
- Shipping Weight: 1.3 Kg
- Average Customer Review: 4.2 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: #631,214 in Books (See Top 100 in Books)
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Product Description
From Amazon
Fans of high-end chocolate delights have long flocked to Robert Linxe's La Maison du Chocolat, a Paris-based confection-boutique "chain." La Maison du Chocolat, blissfully photo-illustrated in color, offers readers an introduction to Linxe's art and craft, plus 65 recipes for a wide range of treats, from candies and cakes to creams, mousses, soufflés, and more. Though not difficult in themselves, the recipes are sometimes flawed (baking sheets, for example, are called for when baking pans are required, and dimensions for these are frequently omitted). Experienced bakers can fill in the blanks, but the rest of us will probably do best to enjoy the book as a record of one man's passion and its mouthwatering realization.
Beginning with a paean to Linxe's artisanal skill--he's been called the sorcerer of ganache--the book then provides an investigation of chocolate bean types, each of which has its own role in the chocolate-making process, plus a glimpse at Linxe's exacting candy-making process. The recipes come next, and include such temptations as Chocolate-Almond Cake with Lemon Cream, Extra-Rich Brownies, Chocolate Raspberry Mousse, and Bittersweet Chocolate-Nut Candy. A chapter on frozen desserts and beverages, which includes a definitive hot chocolate recipe, follows, as does a section on basic preparations and techniques, like tempering. Interspersed throughout are introductions to the extraordinary (and wonderfully named) Linxe confections, such as the chocolate-mint Zagora. These further disable readers already wobbly from the chocolate euphoria Linxe's candies--and now his book--provide. --Arthur Boehm
Book Description
Every exquisite delicacy created by the world-renowned La Maison du Chocolat is unrivaled chocolate perfection. Made only of the purest, freshest ingredients, legendary chocolatier Robert Linxe's mouthwatering confections are noble, artistic creations that capture the essence of chocolate in its truest form and exalt its taste in every memorable, undiluted bite.
Now, for the first time ever, Linxe reveals his bewitching chocolate dessert recipes and chocolate-making knowledge in this sumptuously photographed volume. Here, he shares his philosophy, his vision as artisan-creator, his high standards of quality, his use of the purest ingredients, and his chocolate innovations and secrets. With 65 recipes-all beloved classics with the remarkable Linxe touch-from the ultimate chocolate profiterole to the most tender chocolate cake-this impressive volume is the definitive word on the subject and an irresistible treat for cooks, brides-to-be, and the millions of chocophiles worldwide.
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Most helpful customer reviews
1 of 1 people found the following review helpful
4.0 out of 5 stars
tasty, rich, completely what you expect it to be,
By Thea J. Willgress "www.sweetthea.com" (Surrey BC) - See all my reviews (TOP 500 REVIEWER) (REAL NAME)
This review is from: La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier (Hardcover)
Master chocolatier Robert Linxe is famous for boxed chocolates; he has shops all over Paris and in New York. Naturally when I bought this book I thought I was getting some great recipes for chocolates - was I ever wrong! There is not a single recipe for any couverture chocolates in the book - pictures of chocolates, ideas about chocolates, lots of writing about how delicious chocolates are - but no recipes for chocolates! What a tease!Once I got over that disappointment, though, I discovered a pretty good book with lots of excellent recipes. He covers the basics really well - as well as Pierre Herme - on florentines, cookies, macaroons, mousse, tarts, candies, pastries, cakes, frozen desserts, even souffles. It is a pretty book, with excellent photographs, and the recipes I have tried have worked very well - tasty, rich, completely what you would expect them to be. My default resource for chocolate desserts is Pierre Herme; I trust him, and so refer to his books far more often than Linxe. But this is also a good book, with lots of great information, definitely worth your time and money; recommended.
5.0 out of 5 stars
arm chair cookbook,
By
This review is from: La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier (Hardcover)
I have been wanting this book for a while, but I waited a long time (too long) to buy it. This book is not only visually beautiful, it has some interesting information about chocolate in general, as well as some really intriguing recipes - some of them are on a professional level and are quite complex, but a lot of them are pretty simple and sound very nice. Even if you never make a recipe out of this book, I don't think that you will regret buying it.
4.0 out of 5 stars
Close to perfection,
By John Joss (Los Altos, CA USA) - See all my reviews
This review is from: La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier (Hardcover)
Chocolate is one of the four basic food groups. The others are, some say, wine and garlic, with furious debate over the fourth.Linxe has, over a lifetime, created a veritable ode to chocolate in many forms, and his five stores in Paris are well worth the visit (you will come out much poorer except in chocolate). His New York jewel, which has moved slightly downtown from the East 70s to Madison Avenue, is worth seeing and smelling close up--any chocolate lover will understand. The soul of Linxe's art with chocolate is captured in this magnificent book. The photographs alone are sinfully sensual. A baker friend says that the recipes are within her grasp if she only had the time, and the money, and could get all the ingredients conveniently. She and I both agreed, and this was pointed out by another reviewer, that the history and diversity of chocolate is a significant omission, but wanting more data on chocolate is perhaps greedy on our part and we should not sit around lazily on a chocolate high, with some decent pinot noir on the side, but get out and do our own research. For what it is, and not for what it omits, this is a great book. It makes one want to fly to Paris right this second, and there one can find all the other vital food groups as well.
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