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Loading... The Cook's Guide to Chocolateby Christine McFadden, Christine France
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Sign up for LibraryThing to find out whether you'll like this book. No current Talk conversations about this book. A decent history of chocolate by McFadden, followed by recipes by France. But for one McFadden turkey mole poblano, the recipes are sweet, not savory. France's recipes have very good photographs of technique steps. For those on the left side of the pond, be aware that many of the English ingredients might not be available at your local supermarket. Nut and Chocolate Chip Brownies, p. 221. Very yummy. no reviews | add a review
Chocolate is one of the most luxurious, indulgent foods in existence. This book explains how the Aztecs introduced the cocoa bean to the European explorers of the sixteenth century, and why we crave chocolate, what it consists of, and its therapeutic qualities. There are over 200 of the most luscious delights imaginable, such as Black Forest Gateau, Mississippi Mud Pie and Chocolate Chestnut Roulade. Step-by-step techniques show how to temper, melt, drizzle, pipe, marble, curl, scroll, coat, grate and decorate with chocolate. There is also a chapter on sauces, frostings and icings. All you ever wanted to know about chocolate is contained within this essential volume. No library descriptions found. |
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Google Books — Loading... GenresMelvil Decimal System (DDC)641.6374Technology Home and family management Food And Drink Cooking specific materials Field and plantation crops Alkaloidal crops CacaoLC ClassificationRatingAverage: No ratings.Is this you?Become a LibraryThing Author. |