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Chocolate chip cookies, bursting with melted bits of chocolate, are the perennial favourite of many Americans. For this compilation, Zabar has reached out to the celebrated icons of the baking world to collect an amazing array of user-friendly recipes beyond the classic cookie. There are the signature creations of such top restaurants as Manhattan s Daniel, Gramercy Tavern, and Betony, and California s the French Laundry, while others are treasured family recipes. Chefs such as Jacques Torres, Daniel Boulud, Lidia Bastianich, Dominique Ansel, and Sherry Yard share such classics as shortbread cookies and angel food cake studded with chips. Some reinterpret the cookie and make giant variations, such as Florian Bellanger s Jumbo Chocolate Chip Cookies, while others include add-ins like fresh fruit and nuts, or fold in pretzels and candied orange rind. Puddings, pies, ice-cream sandwiches, cakes, doughnuts, brownies, marshmallows, and waffles, oozing with chocolate, are part of the mix. In this beautifully photographed volume, Zabar discusses how to bake with the variety of flavourful chocolate bits available ranging from traditional chips and pistoles (or coins) to pearls. Chocolate Chip Sweets will appeal to discriminating chocolate chip lovers who crave this satisfying taste sensation.
Now you can enjoy one of the great tastes and textures in raw--raw chocolate. Raw chocolate can be made without a lot of fuss and with great results. This book features truffles, fudge, buttercups, fruit, smoothies, bonbons, and more. With cacao beans and health-promoting ingredients like goji berries and maca, raw chocolate is even healthy for you
Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today show, the Food Network, and numerous morning and talk shows. Matthew splits his time between New York and Maine.
Meredith Baird has been an integral part of the Matthew Kenney team since 2008. She assisted in writing and developing recipes for Everyday Raw Desserts and Everyday Raw Express, as well as helping with the Matthew Kenney Restaurant and Academy. She lives in New York. No-fuss healthy options for the world's sweet tooth
Luxurious treats for total indulgence: 135 irresistible recipes shown in 260 stunning photographs. You can discover the wonderful world of chocolate with this fabulous cookbook of recipes from all over the world. It features a sensational range of luxurious treats, from classics such as Chocolate Profiteroles, Chocolate Truffles and Chocolate Pecan Torte, to Mississippi Mud Pie, Rocky Road Ice Cream and White Chocolate Macadamia Slices. Chapters include Small Bakes and Cakes; Large Cakes and Loaves; Hot Desserts; Cold and Frozen Desserts; Sweets and Drinks; and Chocolate Toppings and Decorations. It is a guide that shows you how to temper, melt, drizzle, pipe, marble, curl, scroll, coat, grate and decorate with chocolate. It is a fascinating guide to chocolate that explores its history and cultural significance, from the Mayans' first discovery of the cacao bean through to modern-day production. No other food comes close to chocolate for sheer indulgence, and this beautiful new book will show you how to choose it, melt it, cook with it and enjoy it. Each page will take you through the very best of chocolate cooking, with classic recipes from all over the world as well as deliciously new, innovative and contemporary ideas. You might want to start with Chocolate Profiteroles, Chocolate Lemon Tart or Chocolate Sorbet with Red Fruits. Or you could pick Chocolate Pecan Pie or Chocolate Hazelnut Galettes, or simply succumb to the infamous Death by Chocolate. Clear, concise step-by-step instructions will guarantee great results every time.
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