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Death by Chocolate: The Last Word on a Consuming Passion Hardcover – May 15 1993

4.6 out of 5 stars 24 customer reviews

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Product Details

  • Hardcover: 144 pages
  • Publisher: Rizzoli (May 15 1993)
  • Language: English
  • ISBN-10: 0847815641
  • ISBN-13: 978-0847815647
  • Product Dimensions: 1.9 x 26.7 x 3.8 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: 4.6 out of 5 stars 24 customer reviews
  • Amazon Bestsellers Rank: #1,239,529 in Books (See Top 100 in Books)
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Product Description

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.

Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews

Format: Hardcover
Sometimes (about once or twice a decade), I decide to have the kind of dinner party where the food is Really Impressive. I usually go for a simple dessert, to balance the intricacy of the other courses. Reading this book, it occurred to me that I could do it the other way around -- a dinner party with really simple (but very tasty) courses, leading up to a blow-out dessert. I'm thinking a simple stew, pepper salad and rustic bread, followed by some kind of chocolate thing that will knock everyone's socks off.
If I ever decide to do that, this is the cookbook I will use. The recipes in this book are involved. Many of them have to be made over two days. I've watched the show, and I am a fairly experienced cook, so I feel confident that I could successfully make anything in this book. But I sure would make a point of practicing first!
The food styling is not as good as the recipes -- some of the dishes are not shown to their best advantage. I didn't notice this at first, because the photos are glossy and flamboyant.
This is not an everyday cookbook, but it makes a beautiful coffee table book, and it's going to help me build the centerpiece of my backwards dinner party.
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Format: Hardcover
This is a fantastic book. Filled with recipes that can almost make one feel full simply to read rich, so chocolatey...Absolutely wonderful full-color photographs of most of the recipes, and plenty of helpful drawings. This is a beautiful book, but also a magnificently usable cookbook, with a wide variety of recipes.
The authors have spared nothing in presenting recipes that can take hours and hours, even a couple days, and some fine-tuned equipment to make. But they also offer many recipes that, in terms of making sweets, are fairly quick (like maybe an hour or so). The authors also do a very commendable job offering helpful suggestions, hints, and directions on how to get around some ofthe tricky stuff. They also include an "appendix" of equipment and how to use it. Lastly, before putting any recipe in the book, they went out to a local grocery store in Williamsburg to make sure the ingredients are easily findable. It is their belief that amazing things can be created with plain old regular ingredients.
This is a wonderful, wonderful cookbook, that should be in everyone's collection. Go find it! You must have it, if you like chocolate. Even if you hate cooking, if you love chocolate, you'll want this book for the full page pictures of perfectly executed desserts.
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Format: Hardcover
Given the sumptuousness of the desserts found in this cookbook, the photo of slim, trim author Marcel Desaulniers found on the back cover flap simply astounds. What's that old saying? Never trust a skinny chef? Well Marcel must have diabolical connections, because after trying this cookbook I trust him completely when it comes to the kitchen!
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).
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Format: Hardcover
I'm the first to admit that Desaulniers is a master of marketing. This becomes obvious if you visit his restaurant. And the series of cookbooks on the Death By theme are an example of taking the ball and running...and running... . But the truth is, these books are great, especially the first two, Death By Chocolate and Deserts to Die for.
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.
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