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Learn to COOK - La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier
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List Price: $50.00
Our Price: $31.50
Your Save: $ 18.50 ( 37% )
Availability: Usually ships in 24 hours
Manufacturer: Rizzoli International Publications
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.6374
EAN: 9780847823437
ISBN: 0847823431
Label: Rizzoli International Publications
Manufacturer: Rizzoli International Publications
Number Of Items: 1
Number Of Pages: 176
Publication Date: 2001-02-03
Publisher: Rizzoli International Publications
Release Date: 2001-02-03
Studio: Rizzoli International Publications
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Editorial Reviews:
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Every exquisite delicacy created by the world-renowned La Maison du Chocolat is unrivaled chocolate perfection. Made only of the purest, freshest ingredients, legendary chocolatier Robert Linxe's mouthwatering confections are noble, artistic creations that capture the essence of chocolate in its truest form and exalt its taste in every memorable, undiluted bite. Now, for the first time ever, Linxe reveals his bewitching chocolate dessert recipes and chocolate-making knowledge in this sumptuously photographed volume. Here, he shares his philosophy, his vision as artisan-creator, his high standards of quality, his use of the purest ingredients, and his chocolate innovations and secrets. With 65 recipes-all beloved classics with the remarkable Linxe touch-from the ultimate chocolate profiterole to the most tender chocolate cake-this impressive volume is the definitive word on the subject and an irresistible treat for cooks, brides-to-be, and the millions of chocophiles worldwide.
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Spotlight customer reviews:
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Customer Rating:
Summary: Glorious Outstanding Magnificent
Comment: Top flight book from the most famous chocolatier in the world. I go to Paris and make this shop my first and last stop. Good recipes and accurate. I bought an extra book and framed many of the photos. Recipes turn out perfectly.
Customer Rating:
Summary: "A bit egotistical, but a worthy gift"
Comment: I agree with reviwers' comments on the photography - exceptional shots of works of art. I have been working with pastry and food for 12 years, and recommend this book as an excellent gift for someone. Constructively speaking however, it is not perfect. There are typographical errors, most trivial, several in recipes (not trivial). I thought the format a bit too much 'coffee table', and the fonts used too small and hard to read for some small neasures. The small fonts also wasted paper - large sections of blank paper in the pages. Regardless, the recipes are excellent and flavorful - don't be afraid to use the chocolate you have available. As a companion book, take a look at 'Belgian Chocolates' by Roger Geerts (1990). They are a great set!
Customer Rating:
Summary: arm chair cookbook
Comment: I have been wanting this book for a while, but I waited a long time (too long) to buy it. This book is not only visually beautiful, it has some interesting information about chocolate in general, as well as some really intriguing recipes - some of them are on a professional level and are quite complex, but a lot of them are pretty simple and sound very nice. Even if you never make a recipe out of this book, I don't think that you will regret buying it.
Customer Rating:
Summary: Close to perfection
Comment: Chocolate is one of the four basic food groups. The others are, some say, wine and garlic, with furious debate over the fourth.
Linxe has, over a lifetime, created a veritable ode to chocolate in many forms, and his five stores in Paris are well worth the visit (you will come out much poorer except in chocolate). His New York jewel, which has moved slightly downtown from the East 70s to Madison Avenue, is worth seeing and smelling close up--any chocolate lover will understand.
The soul of Linxe's art with chocolate is captured in this magnificent book. The photographs alone are sinfully sensual.
A baker friend says that the recipes are within her grasp if she only had the time, and the money, and could get all the ingredients conveniently. She and I both agreed, and this was pointed out by another reviewer, that the history and diversity of chocolate is a significant omission, but wanting more data on chocolate is perhaps greedy on our part and we should not sit around lazily on a chocolate high, with some decent pinot noir on the side, but get out and do our own research.
For what it is, and not for what it omits, this is a great book. It makes one want to fly to Paris right this second, and there one can find all the other vital food groups as well.
Customer Rating:
Summary: a beautiful book but......
Comment: An absolutly gorgerous book. I think I am a little greedy in that I was expecting more from this book. I believe there are around 60 recipes. Some are divine, some were the standards found in many books and some I don't think were worth putting in(like chocolate dipped dried fruit). There are numerous lush pictures and poetic discriptions of candies made at La Maison Du Chocolat but no actual recipes or guidelines for candy making. Although I may sound critical, the book is truly beautiful and one can sense the author's passion for his art.
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