Chocolate history and production with over 300 recipes.
From Simple Cookies to Extravagant Showstoppers
by Nick Malgieri
HarperCollinsPublishers October 1998
Hardcover - color photographs throughout
Photography by Tom Eckerle
List Price: $35.00 Our estimated Price: $24.50
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|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.
Next: The Cake Bible
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