 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.
Whether the
occasion calls for a simple bar cookie (Caramel Pecan Brownies), a celebratory
layer cake (Lemon-Scented White Cake with Milk Chocolate Frosting), an ethereal
souffle (Chocolate Raspberry), or the comfort of a homemade pie (Chocolate Pecan
Pie) with ice cream (French Chocolate), depend on Malgieri to take you
step-by-finger-licking-step to create luscious indulgences. Technique tips for
each category of sweet, coach the reader from the first impulse right through to
serving and storage suggestions.
Typical of
Malgieri's seductive call to the kitchen, the chapter on "Sauces and Beverages"
offers warming drinks (Sandra Church's Adult Hot Cocoa), refreshing libations
(Iced Mocha), and toppings that harken back to the neighborhood soda fountain
(Chocolate Syrup, Hot Fudge Sauce). Whether making chocolate confections
(Bonbons with Chocolate Caramel Centers), constructing a decorative project
(Chocolate Cobblestone House), or trifling with truffles (Black and White
Truffles), CHOCOLATE leads the (Milky) way.
A gifted
teacher and confectioner, Nick Malgieri makes everyone feel at ease with
creating flawless chocolate desserts. He not only concisely explains the basic
methods for working with chocolate, but also provides a primer on the different
types of chocolate and their appropriate uses. He then tempts the reader with
more than 300 recipes featuring chocolate in every form covered, chipped,
glazed, dipped, frozen, molded, and hand-shaped. The man who taught us
everything we needed to know about baking, now brings us the last word on
chocolate.
A
resident of New York City, Nick Malgieri is the chairman of the baking
department at the prestigious Peter Kump's Cooking School and is a frequent
guest teacher at cooking schools across the country. A graduate of the Culinary
Institute of America, he is also the author of Great Italian Desserts and Nick Malgieri's Perfect Pastry.
CHOCOLATE is a main selection of The Good Cook, a division of Book-of-the-Month
Club. Color transparencies of the book jacket and selected interior photographs
are available upon request.
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