The Great book every chocophile has been waiting for, pastry chef David Lebovitz's guide is a jam-packed snapshot of the global chocolate picture. In this compact volume, he gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. More than 30 of his favorite chocolate recipesaAArfrom Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso CookiesaAArare icing on the cake. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every dayaAArand with THE GREAT BOOK OF CHOCOLATE in hand, he figures the rest of us will too. A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. Includes more than 50 location and food photographs. ChocolateaAArlike its predecessors coffee, wine, and breadaAAris the latest darling of the food scene. The New York Times on Lebovitz's first book: aAAoInstructions are clear and simple, and the recipes are so good that it becomes clear what a master baker he is.aAA¹ From the Trade Paperback edition.Ia#39;m immediately recruited to scoop dark liquid chocolate from the tempering machine into chocolate plaques that resemble corncobs, to make a praline called Maize. Once the chocolate is firm in the molds, we pipe in a runny nut paste with tinyanbsp;...
|Title||:||The Great Book of Chocolate|
|Publisher||:||Ten Speed Press - 2011-07-27|