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Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine Posters
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List Price: $50.00Amazonaws.com's Price: $33.75 You Save: $16.25 (32%)
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Binding: Hardcover
Dewey Decimal Number: 641.6374
Fabric Type: 9780471293170
Legal Disclaimer: 0471293172
Maximum Color Depth: Wiley
Metal Type: Wiley
Publisher: 1
Region Code: 328
Total External Bays Free: October 25, 1999
Total Firewire Ports: Wiley
Wiley
Features:- ISBN13: 9780471293170
- Condition: USED - VERY GOOD
- Notes:
Editorial Review:
Amazon.com Review:
To the growing cadre of books about chocolate, add Tish Boyle and Tim Moriarty's Chocolate Passion. For it, the authors, both editors at Chocolatier and Pastry Arts and Design magazines, have collected more than 50 recipes celebrating chocolate--the world's favorite flavor, as they dub it. These include formulas for cakes, cookies, mousses, tarts, and candies. If most of the recipes involve multiple preparations, a sufficient number are simple enough to appeal to everyday cooks, and readers with any interest in the subject should enjoy the book's exploration of chocolate history and lore.
Beginning with this investigation, the book then presents information on chocolate making; ingredient, equipment, and technique definitions; tempering instructions; and other chocolate working material. The recipes, organized by chocolate type--white, milk, and dark--follow, most illustrated with color photos; included also are comprehensive notes on chocolate and other suppliers. If the recipe organization is puzzling (few would choose a chocolate recipe based on the type of chocolate it contains) and the writing often infelicitous ("Milk chocolate, America's favorite chocolate delivery system..." is an instance), the recipes are tempting and clearly presented. Among these, Chocolate Hazelnut Brownies with Milk Chocolate Frosting and Black Satin Chocolate Raspberry Cake, for example, have instant appeal. White-chocolate lovers will be happy to explore an extensive chapter devoted to the likes of White Chocolate Strawberry Mousse Cake; ambitious cooks will want to try their hand at the Gianduja Marjolaine, a chewy meringue and chocolate mousse cake layered with mocha buttercream and topped with ganache, among other full-dress recipes. In the end, the power of chocolate is such that, once under its spell, nothing will do but to have some. The book provides numerous delightful ways to make that happen. --Arthur Boehm
Product Description:
Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts.
Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full-color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate.
Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.
Average Rating: 
Rating:  -
It is a really good book for the new talent where one appears great desserts made of great artists.
Rating: -
I've found that perfection is very subjective, when it comes to both chocolates and to books, and that for me, any book by Tish Boyle on chocolate is worth having and enjoying.
Rating: -
The book is good and the write up is very detail. I really like the book as the recipes are easy to follow even though some of it is very time consuming. This book suit both amateur and professional.
Rating: -
I love this book.
That pretty much sums it up. I was looking for a book to unseat Desserts by Pierre Herme as my favourite high-end, spare no expense baking book, the kind you use for dinner parties and other events to just blow your guests away. And after being disappointed with Chocolate Desserts by Pierre Herme, I thought I would remain searching...
The search is over. The desserts in this book fall into the "enthusiast" category, so don't expect the recipes to be quick ... Read More
Rating: -
This book is visually stunning. However, as an avid homebaker, I encountered errors in some of their instructions. Some cakes, such as the "White Chocolate Strawberry Mousse Cake," had an assembly problem. I believe they never made the cake themselves or they would have realized that all the filling doesn't fit into the springform pan the way they have indicated. I instead used a 9 inch ring on a baking sheet lined with a 9-inch cardboard round, so I would have enough room for the cake layers and ... Read More
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