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Chocolate

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Chocolate Food - Best Chocolate Books
Sunday, 05 October 2008 20:21

From Simple Cookies to Extravagant Showstoppers. Throughout its three-thousand-year history, chocolate has deeply affected the soul, psyche, and international economics of mankind. Though no longer used as currency, bartering for part of a candy bar is still a common occurrence in school yards all over America. It was Nick Malgieri's first taste of an orange-flavored white chocolate candy bar given to him at age five by his father that began his life-long obsession with chocolate, and it initiated more than 45 years of research that has resulted in CHOCOLATE: From Simple Cookies to Extravagant Showstoppers.

Last Updated ( Sunday, 05 October 2008 20:42 )
 

The Art of Chocolate

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Chocolate Food - Best Chocolate Books
Sunday, 05 October 2008 20:19

There are two sins that can spoil a perfectly good chocolate book — gushing (“ooooh, I dream about chocolate day and night!!!”) and fussiness (“you must get the chocolate to precisely 92.863° Fahrenheit before stirring it in a counterclockwise direction three times!”)

Last Updated ( Sunday, 05 October 2008 20:33 )
 

David Lebovitz Room For Dessert

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Chocolate Food - Best Chocolate Books
Sunday, 05 October 2008 20:16

Now available, Room For Dessert by pastry chef David Lebovitz presents a collection of over 100 recipes for innovative and easy-to-prepare desserts, from an exotic Tropical Tiramisù, a lofty Caramel- Chocolate Soufflé, a warm Red Wine and Apple Tart, and a sumptuous, fudgy Chocolate Orbit Cake that's virtually guaranteed to send chocolate lovers into orbit!

Last Updated ( Sunday, 05 October 2008 20:35 )
 

The Secrets of Baking

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Chocolate Food - Best Chocolate Books
Sunday, 05 October 2008 20:14

Sherry Yard is the executive pastry chef at Wolfgang Puck’s restaurant Spago Beverly Hills. She has created desserts for the Grammy Awards, the Emmy Awards, and the Academy Awards. She has been featured in Vogue, Bon Appétit, Gourmet, Food & Wine, and the Los Angeles Times and has appeared many times on national television, including ABC, CBS, NBC, and Access Hollywood.

Last Updated ( Sunday, 05 October 2008 20:37 )
 

Pierre Hermé on Choocolate

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Chocolate Food - Best Chocolate Books
Sunday, 05 October 2008 20:10

Hermé comes from a family of pastry chefs that goes back four generations. By the age of 14, he had decided that he wanted to do more than take over the family business in the eastern French town of Colmar. So he headed for the capital, where he was an apprentice to the legendary chef Gaston Lenôtre. Within a decade, Hermé had become executive pastry chef for the renowned caterer Fauchon. Then, in 1997, he decided to strike out on his own, turning his name into an elite brand. Besides two boutiques in Paris, Hermé also owns two in Tokyo. And his cookbooks are well known in the U.S.

Last Updated ( Sunday, 05 October 2008 20:37 )
 

Dessert Circus

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Chocolate Food - Best Chocolate Books
Sunday, 05 October 2008 19:59

Dessert Circus : Extraordinary Desserts You Can Make At Home

Mr Chocolate, Jacques Torres has opened his own chocolate factory and personally oversees every box of chocolates that goes out. Jacques Torres Chocolate specializes in fresh, hand-crafted chocolates that are free of preservatives and artificial flavors. Jacques has given new life to classic recipes. He uses state-of-the-art technology in his custom-designed chocolate factory. Chocolates are available for both retail and wholesale customers.

Last Updated ( Sunday, 14 December 2008 18:31 )
 


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