Gu Chocolate Cookbook
Since its opening in 2003, Gu has been providing Londoners with a very serious chocolate fix. These recipes are decandant, giving full respect to chocolate - provifing deep, dark, chocolate flavour. The sweets are to die for but just as good are the savory recipes. With dishes like Dark Chocolate Venison Raviole, Pork Mole, and Whole Chicken in a Cocoa Crust, you can't go wrong in preparing an entire feast of chocolate indulgence. Hardcover, 223 pp. $30.95.
From one of the world's most celebrated chocolatiers comes this stunning collection of over 200 chocolate pieces. Laid out according to seasonal events, and includes detailed sections regarding method and technique. Colour photos. Hardcover, 480 pp. $142.95.
Deep Dark Chocolate
Sara Perry with Jane Zwinger
There is nothing nicer than cozying up to a nice hot chocolate, or sharing privy information with friends over chocolatey coffee cake. Deep Dark Chocolate by Sara Perry is a delightful book dripping with gorgeous recipes, beautiful photos and tons of advice on how to select, melt, and use chocolate. You are in for a treat! Softcover, 195 pp. $
Louise Nason & Chika Watanabe
Ooey gooey chocolate, decadent and shining in all its glory, can be shaped and formed into many incarnations. Louise Nason and Chika Watanabe explore the art of chocolate with rich cakes, caramels and truffles. With anecdotes and beautiful photography, Melt will satisfy all the senses. Hardcover, 192 pp. $38.95.
Matthew Kenney & Meredith Baird
Chocolate is one of the world's great food experiences. Unfortunately for raw foodists, most chocolate is tempered at too high a temperature for their diet. For them, and for anyone interested in experiencing the full range of chocolate's flavours, this book is a godsend. Matthew Kenney and Meredith Baird reveal the subtlety, decadance, and joy of chocolate to rawfoodists and more traditional eaters alike. Hardcover, 144 pp.
In Couture Chocolate, William Curley expresses his love for chocolate while presenting it in new and innovative ways. He revelaes his stunning techniques in an eye catching fasion as he provides his colour fulled pictures of the step by step process so that you may create his unique creations. Hardcover, 224 pp. $50.00.
A whole book devoted to a favourite indulgence - the chocolate cake.The cakes here range from simply craving fixes like milk chocolate chip-chocolate loaf cake, to showstoppers such as the new Brooklyn chocolate blackout cake and raspberry forest cake. White chocolate fans are well looked after too, with recipes for lemon-coconut white chocolate cake, and strawberry, orange, and white chocolate cake. Purists will enjoy the pound of chocolate cake. Colour photos throughout. Hardcover, 143 pp. $26.95.
Chocolate: A Global History
Ask a group of people what their favourite food is, chances are a good portion of them would say chocolate. This history of the ingredient details the beginnings of chocolate and it's evolution, from a staple of the mayan diet, to a luxury item for the European aristocracy, to its many modern incarnations. There are some recipes and colour photos. Hardcover, 136 pp. $15.95.
La Maison du Chocolat
Subtitles Timeless Classics with a Twist, this collection of chocolate fantasies from the creative director of the famed Maison du Chocolat are for the most skilled of chocolatiers or pastry chefs. Some involve classics like éclairs, and molded confections, while others involve dashes of the savoury—warm chistera ganache with roasted banana peppers. Each preparation includes “a word from Gilles Marchal” to ease the work. Colour photos. Hardcover, $51.99.
Willie's Chocolate Factory Cookbook
Join Willie Harcourt-Cooze, chocolate fanatic on his journey through chocolate indulgences. His passion for cocoa developed after travelling through Venezuela and lead him to the purchase of his very own cocoa farm, which he planted 10,000 cocoa trees on. The book is heavily photographed of his life in Venezuela and contains a plethora of recipes using cocoa, both traditional and contemporary. Hardcover, 223 pp. $39.95.
A Year In Chocolate
French born and trained, Jacques Torres reinspires a love for chocolate. Geared towards a more advanced baker this book walks the reader through the months with seasonal chocolate ideas. Combining his classical training with his newfound American influence, Torres has presented us with a real gem. Hardcover, 199 pp. $39.99.
The Golden Book of Chocolate
Perfect for any chocolate lover of any skill. From Minty Chocolate Kisses to Chocolate and Banana Slice, this book will cure any chocolate craving. And with difficulty ratings beside each recipe it is also risk-free! Hardcover, 703 pp. $29.99.
The title, Chocolate Epiphany, suggests the pushing of borders in chocolate usage. However Francois Payard, one of the great pastry chefs working in the United States today, in this book is reworking classic desserts in chocolate rather than pushing chocolate work forward. What you will find here are desserts such as chocolate versions of gateau basque, Paris brest, and even an updated Black Forest cake. One of the strengths of the book is the basics section with instructions for all those things every dessert maker needs to know: pastry cream, toasted nuts, praline paste, tart dough… Colour photos. Hardcover, 272 pp. $40.00.
Though not yet 40, Ramon Morato is, after almost a decade of running the only Spanish school dedicated to chocolate, Aula Chocovic, one of the culinary world’s great chocolate experts. This book is the culmination of his experience in working with international pastry chefs - fulfilling the need for creative ideas conveyed by exquisite photographs combined with highly technical information. Morato’s recipes cover beverages, jams and creams, cakes both large and individual, desserts, petits fours, snacks, and chocolates. There is also a section devoted to raw materials and to hygiene. Hardcover, 611 pp. $215.00.
Chocolates & Confections
Peter P. Greweling
In the heavily chronicled world of chocolate, this book, written
by a professor of baking and pastry arts at the Culinary Institute
of America, stands out for its clear instructions for creating chocolates
and for troubleshooting when things go awry. The endpapers featuring
all manner of mouthwatering chocolates is almost worth the price
of the book in itself. Hardcover, 388 pp. $72.00.
These are not the sort of chocolate creations one eats. One marvels at them,
celebrates them as works of art, and wonders what genius possessed the skills
to create them. To say Wybauw is one the premiere chocolate artisans in the world
may be an understatement. In this, his latest volume, professionals can learn
some of his secrets. The rest of us can just ooh and ahh. Hardcover, 200 pp.
Chocolates Great Experience
An intensive treatise on artisinal chocolates for the professional, a glorious
coffee table book for the rest of us. Wybauw, the premier chocolatier at Callebaut,
has lectured throughout the world, and here imparts his technical knowledge and
recipes for some of the most delectable chocolates we have ever seen. Hardcover,
226 pp, $120.00.
Making Artisan Chocolates
Andrew Garrison Shotts
The chart featuring tempering temperatures for specific brands of chocolate, alone, makes this book worth buying but there are many other good reasons to own it. With inspired combinations and easily accessible information (via charts, step-by-step photos) it is a book that is both attractive and workman-like. Formerly corporate pastry chef for California-based Guittard Chocolate, Shotts, as owner of Garrison Confections, is now among the top ten American artisinal chocolatiers. Colour photos. Softcover, 176 pp. $32.95.
Cooking With Chocolate
A mouthwatering book on chocolate with sophisticated recipes but detailed instructions that even beginners will be able to follow. There are both sweet and savory recipes, and many innovative dishes and desserts to try. For example, Chocolate Cheese Ravioli and Chocolate Tuile Cones with a chocolate and brandy filling. Colour photos. Hardcover, 112 pp. $12.99.
It’s sweet;it’s sticky; it’s rich. Caramel does it for
us in so many ways Aided and abetted by ruinously seductive photos,
the recipes, some of which combine sweet and savoury flavours, translate
memories for the adult palate. Softcover, 159 pp. $24.95.
Comfort food descends into decadence in chocolate French toast
,rice pudding with a melted chocolate heart, and the darkest
chocolate cake ever.
Great recipes, great photos. Softcover, 159 pp. $24.95.
300 Best Chocolate
OK, so maybe we do need another chocolate book! Just in time for the holiday
baking season, or at any time you need a chocolate fix. Softcover, 381 pp.
For those who have enjoyed Au Coeur de Saveurs by
the same chef/author, this one will send you into chocolate ecstasy.
Wonderful research into taste & flavour.
Savoury and sweet recipes and of course stunning presentation. Forwards
by Pierre Gagnaire and Pierre Herme. Hardcover, 300pp.
Michael Recchiuti & Fran Gage
Although there are a few dessert and beverage recipes in this seductively photographed
book, it is really for the confectioner, with amazing combinations - rose caramel
filling, mint tea ganache, tarragon ganache with candied grapefruit - for both
moulded and dipped chocolates. Hardcover, 199 pp, $49.00.
Lisa Yockelson’s puts the emphasis on homey chocolate desserts—lots
of bars, cookies, and cakes—rather than those multi- recipe extravaganzas
best suited to professional pastry chefs. Colour photos. Hardcover,
496 pp, $49.99.
The author of A Goose in Toulouse (o/p) wraps a short
history of chocolate around a journey along the “chocolate trail” in
this celebration of almost everyone’s favourite indulgence. Softcover,
290 pp, $17.50.
Sweets: A History of Candy
A sweetly bundled collection of facts about everyone‚s favourite indulgence!
From the earliest records of sweets in 8000 BC to today's bright
and innovative concoctions,
Richardson explores our fascination with (and inborn love of) sweets.
Anyone rewarded with British treats such as the Cadbury Flake bar
and Opal Fruits will enjoy the
biting comparison between British and American candies. Softcover,
392 pp. $17.95.
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