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Chocolate: Cooking with the World's Best…

Chocolate: Cooking with the World's Best Ingredient

by Christine McFadden, Christine France

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If you happen to be a Chocolate Fanatic, then you might like this book quite a bit more than I did....

Introduction; The History of Chocolate; Cultivation & Processing; Taste, Quality & Presentation; A World of Chocolate (Chocolate around the world); Physiology and Psychology; and The Recipes: Types of Chocolate; Techniques; Tea-Time; Cakes & Gateaux; Special Occasion & Novelty; Hot Desserts; Tarts, Pies & Cheesecakes; Chilled; Ices & Sorbets; Biscuits & Cookies; Little cakes, Slices & Bars; Sweets, Truffles & drinks; and sauces, Frostings & Icings... Addresses & Acknowledgements and Index.

Quite a lot of information, great photos, a wide variety of recipes using a wider variety of ingredients. These recipes are not for the first time baker, but are for someone more accomplished......

For my taste, there weren't enough recipes w/ coffee as an additional ingredient, but I did like the: Chocolate Coconut Roulade, Baked Chocolate & Raisin Cheesecake, and the Luxury White Chocolate Cheesecake. ( )
  Auntie-Nanuuq | Jan 18, 2016 |
Books like this one that focus on a particular ingredient always look great, have great photographs, and make me salivate. But often are impractical, and I rarely use this. ( )
  bfertig | May 2, 2009 |
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Author nameRoleType of authorWork?Status
Christine McFaddenprimary authorall editionscalculated
France, Christinemain authorall editionsconfirmed
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