The Cook's Encyclopedia of Chocolate

by Christine McFadden and Christine France

Book Overview

Over 700 color photographs explore the light and dark side of the world's best-loved ingredient, with 200 step by step recipes from around the world. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0760720789
• Release Date: January 2000
• Publisher: Barnes & Noble Books
• Length: 256 Pages
• Weight: 1.60 lbs.

Customer Reviews

Chocoholics' Heaven

Christine McFadden and Christine France have presented a stunning book that is both encyclopedia and cookbook. "The History of Chocolate," "Cultivation and Processing," and "Taste, Quality and Presentation" are all lushly illustrated. "A World of Chocolate" takes us around the globe with a historical tour of the major chocolate producers. After we've returned to the U.S., we're treated to a discussion of the physiology and psychology of chocolate. (If you haven't already gone and gotten a piece to munch on as you read through this, your will is a lot stronger than mine!) Or you can just skip to the recipes! Each is accompanied by a full-color photograph of the finished treat. Categories range from "chilled chocolate desserts" to "hot cakes," from "novelty cakes" to "tarts, pies, and cheesecakes." My favorite recipes for brownies are in this book under "little cakes, slices and bars." There are even a few vegan recipes! If you are a chocoholic or know someone who is, you need this book even more than you need a bar of 75% Swiss dark! You can find this and other cookbook reviews at www.theculturedcook.com.

A near-definitive chocolate guide

This book is, far and away, the best comprehensive chocolate reference. The depth of information on such esoterica as different bean varieties and different national confectioners is far greater than its competition and a testament to thorough research. Quibbles? The recipes, although good, and different (a definite plus) in general, seem to have a leaning for alcohol, especially in the more decadent desserts. Having *some* alcoholic dessert entries is fine, but geez, a dessert doesn't *have* to have alcohol in it to be sinful! Particularly with chocolate, where alcohol is indeed a tricky mix and most desserts do better without it. Of more serious concern is the ubiquity of self-rising flour. This makes it very hard to tune the recipe, especially, if, like me, you consider using self-rising flour a travesty to "real" baking. However, these are minor picks and overall the book is a must-buy.

Scrumptious.

This book contains a myriad of scrumptious recipes that work. It is also full of fascinating information on chocolate and its history. Moreover, it is delightful (and delicious) to just look at.

The sensuality of delicate chocolate treats,

Passion and sensuality are just two words to describe the exquisitive impressions felt reading this book, and appreciating the well-documented recipes. Tasting them is even a further extasis for the mouth. The photographs are mouth-watering, and adequately progressive. This book is definitely the best chocolate encyclopedia I've had the chance to devour in years...