Summary
The first cookbook from America's premier chocolate makers, Scharffen Berger Chocolate, features more than 100 spectacular--and often simple--recipes drawn from the company files and two dozen top pastry chefs. Distributed by Syndetic Solutions, Inc.
Publishers Weekly Review
Starred Review. In their first cookbook, the founders of Scharffen Berger Chocolate Maker are clear from the start: chocolate is their passion. Every section of their book reflects that, from the recipes drawn from the Scharffen Berger Company and various pastry chefs to the detailed sections on how chocolate is made and where its future lies. The first of three sections, "Intensely Chocolate," features divine classics like That Chocolate Cake, Chocolate Chocolate Cupcakes, and Chocolate Mousse. The "Essentially Chocolate" part takes a lighter approach with Soufflé, Chocolate Ginger Pots de Crème, and Chocolate Biscotti. In "A Hint of Chocolate," the most interesting section, chocolate is added to basics such as breads, muffins and waffles, as well as savory dishes like Chile Marinated Flank Steak (made with cocoa powder) and Tortilla Soup (with bittersweet chocolate). Throughout the book are "Legends & Lore," delightful one-page chocolate trivia facts (such as how Devil's Food got its name), and "Quick Fix" pages, with instructions on fast and easy chocolate treats like chocolate-dipped potato chips and pretzels. Beautifully simple photographs complement the elegant recipes. (Nov.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc.
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Table of Contents
|
Introduction: A Note from Susie Heller |
19 |
|
Favorite Techniques |
22 |
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Melting Chocolate |
22 |
|
Chocolate Curls and Shavings |
23 |
|
Lining a Baking Sheet with Parchment |
24 |
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Distributed by Syndetic Solutions, Inc.
