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Learn to COOK - Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine
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List Price: $50.00
Our Price: $31.71
Your Save: $ 18.29 ( 37% )
Availability: Usually ships in 24 hours
Manufacturer: Wiley
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.6374
EAN: 9780471293170
ISBN: 0471293172
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 328
Publication Date: 1999-10-25
Publisher: Wiley
Studio: Wiley
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Editorial Reviews:
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Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts.
Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full-color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate.
Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.
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Spotlight customer reviews:
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Customer Rating:
Summary: Any Chocolate book by Tish Boyle worth having
Comment: I've found that perfection is very subjective, when it comes to both chocolates and to books, and that for me, any book by Tish Boyle on chocolate is worth having and enjoying.
Customer Rating:
Summary: VERY GOOD AND EXCELLENT BOOK
Comment: The book is good and the write up is very detail. I really like the book as the recipes are easy to follow even though some of it is very time consuming. This book suit both amateur and professional.
Customer Rating:
Summary: Spectacular!
Comment: I love this book.
That pretty much sums it up. I was looking for a book to unseat Desserts by Pierre Herme as my favourite high-end, spare no expense baking book, the kind you use for dinner parties and other events to just blow your guests away. And after being disappointed with Chocolate Desserts by Pierre Herme, I thought I would remain searching...
The search is over. The desserts in this book fall into the "enthusiast" category, so don't expect the recipes to be quick or easy. Some will be irritated by the lack of mass measurements too.
But if you're willing to put in the time and have at least a medium level of experience, these recipes are going to blow you away. The white chocolate strawberry cake, for example. Visually, it's just spectacular; every time I make the thing, people are just in awe. I've even stolen the great spiral design with the chocolate triangles for other cakes, and the results have never failed to disappoint. Oh yeah, and did I mention that these cakes taste great too? Well they do. Have you tried Pierre Herme's Meringue? This is one of the most complicated and difficult recipes I have ever done, but damn was it fun to make. Even the humble white chocolate cheesecake recipe tasted sublime, and was easy to make at that!
This is the kind of book that makes me want to get up at 6:00 a.m. and just bake for 10 or 12 hours working on the elaborate masterpieces contained within. It's the kind of book that stimulates the imagination, as well as the taste buds. I cannot recommend it enough.
Customer Rating:
Summary: Mixed Review
Comment: This book is visually stunning. However, as an avid homebaker, I encountered errors in some of their instructions. Some cakes, such as the "White Chocolate Strawberry Mousse Cake," had an assembly problem. I believe they never made the cake themselves or they would have realized that all the filling doesn't fit into the springform pan the way they have indicated. I instead used a 9 inch ring on a baking sheet lined with a 9-inch cardboard round, so I would have enough room for the cake layers and fillings. But the cake itself, when done was incredibly delicious and stunning to look at. I found the "Peanut Butter Milk Chocolate Pie," contrary to another reviewer to have been an awful recipe in instructions, assembly and taste. Yuk! The "Milk Chocolate and Golden Almond Cakes," were awesome. The cover cake, "Black Satin Chocolate Raspberry Cake," is prettier to look and was uninspring in taste. I was disappointed. Most of the recipes are timeconsuming and I agree with another reviewer that they lack insight in the instructions a homebaker would need. I haven't tried any of the candy recipes and will soon be trying out the "White Chocolate Opera Cake." I will say this book allows the homebaker to dream and succeed in many recipes to create stunning preparations. I find it is unique that it gives the homebaker a chance to try some challenging recipes that are on par with those one would find in pastry shops and five-star restaurants. Most baking books I find are uninspiring, insipid and about as challenging as opening a cake mix box. I think this book is a great one to add to your collection, because there are enough keeper recipes to make it worth your while.
Customer Rating:
Summary: A Mixed Bag
Comment: One of the authors is the head recipe tester for Chocolatier Magazine, and the recipes in this cookbook are similar to the ones you will find therein; it has the same advantages and drawbacks. Specifically, it is a productive resource for the professional or the veteran amateur pastry chef. The recipes are probably too ambitious and the instructions too vague for the average home cook.
The introductory chapter is a mixed bag. The essays on types of chocolate, tempering, and tools are exemplary. On the other hand, the sections on non-chocolate ingredients and various techniques and procedures (such as whipping egg whites or proper batter folding technique) are virtually absent. It also has the obligatory and disposable information on chocolate history and manufacturing.
Interestingly, the book has three main sections, one each for milk, dark, and white chocolates. Here, you will find recipes mainly for cakes, cookies, and confections. In a rare moment of honesty, the authors admit that milk chocolate has such a weak chocolate flavor that it is easily overwhelmed in a recipe. There are slightly more than 50 recipes, and they are all listed and cross referenced in the table of contents.
The recipes themselves are problematic. The main error here is the listing of ingredients in volume (e.g. cups) with no equivalents given in weight. This is a major problem for professionals who will try to multiply the recipes, and also for any recipe that has flour. They all list prep times, but never the cooling or baking times. Many of the recipes are complicated affairs that have several components. The result is a recipe that takes up several pages, but even so the instructions are quite scant; they are sufficient for professionals, but not detailed enough for the inexperienced. There is no advice on how to coordinate the execution of a complex recipe with several different sub-recipes. Each recipe has a picture, which is a good thing, but the presentation and decorating instructions in the recipes sometimes do not match the food styling in the photos. These problems will not be a hindrance for the experienced, but will be major trouble for the average home cook.
The most interesting feature of this book is the variety of truffle recipes. Each one has detailed instructions from A to Z for using the fancy, plastic truffle molds that can be bought on the internet in a bewildering array of different types and shapes. There is also a recipe for using chocolate transfer sheets.
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