Professor Chocolate Presents the next chapter in his New York City travel series. This book guides the reader to 16 of the best hot cocoa spots in the city and offers 8 bespoke recipes from renowned chocolatiers as well.

This book brings new approaches to understanding chocolate and chocolate desserts. Learn how to distinguish between fine chocolate and imitation chocolate, and two different methods of tempering chocolate. It is a collection of exquisite recipes that can be found in fine dining and renowned chocolate shops from around the world. You can confect these recipes with simple techniques in your very own kitchen with families and friends.

The My Cooking Class Series takes a refreshing approach to learning the art of home cooking. The recipes are presented in complete visual sequences from start to finish, and every ingredient and every step is shown from above in full color so it's as true to life as possible -- just like a real cooking course. Written instructions accompany each recipe, and specialized tasks, such as making homemade pasta, are clearly demonstrated. Variations, notes and glossaries are welcome additions to each "class."

My Cooking Class replicates a professional cooking course and will transform how home cooks learn to prepare dishes and meals. Every ingredient, pot, pan and tool is shown, not just described, making this new visual cookbook format deliciously simple.

Home cooks will have more fun baking with chocolate when they use this highly visual cookbook. "Chocolate Basics" makes cooking with chocolate easy, and the results are consistently tasty too. The pictorial format of each recipe takes the mystery out of working with chocolate for beginners.

The book covers: Basic creams, ganaches and mousses Fondants and other soft chocolates Cakes Chic chocolates, including truffles and squares Special dessert mousses Crisp on the outside and soft on the inside Childhood favorites, like lollipops, dipped candies on a stick and cookies

Some of the down-home treats and sophisticated desserts are: Pralines Chocolate decorations Cupcakes Brownies Chocolate chip cookies Easy macaroons Spiced hot chocolate Autumn layer cake Chocolate eclairs White chocolate panacotta Caramel nut tartlets Tiramisu Chocolate sorbet

Professor Chocolate presents the official handbook for discovering New York City's best-kept chocolate secrets. It is designed for both the native and the visitor who wish to hunt for the ultimate chocolate experience. Inside you'll find over 40 chocolate shops profiled, mapped and organized into 11 distinct and digestible walking tours. The authors are elementary school teachers by day and chocolate-seeking aficionados by night and weekend. We simply love chocolate, love finding it, and love sharing our research with anyone who is interested. We hope that you will have just as much fun exploring as we have had researching. Let the journey be the reward!

The delectable journey into the world of chocolate--by the award-winning author of Olives Science, over recent years, has confirmed what chocolate lovers have always known: the stuff is actually good for you. It's the Valentine's Day drug of choice, has more antioxidants than red wine, and triggers the same brain responses as falling in love. Nothing, in the end, can stand up to chocolate as a basic fundament to human life. In this scintillating narrative, acclaimed foodie Mort Rosenblum delves into the complex world of chocolate. From the mole poblano (chile-laced chicken with chocolate) of ancient Mexico to the contemporary French chocolatiers who produce the palets d'or (bite-sized, gold-flecked bricks of dark chocolate) to the vast empires of Hershey, Godiva, and Valrhona, Rosenblum follows the chocolate trail the world over. He visits cacao plantations; meets with growers, buyers, makers, and tasters; and investigates the dark side of the chocolate trade as well as the enduring appeal of its product. Engaging, entertaining, and revealing, Chocolate: A Bittersweet Saga of Dark and Light is an intriguing foray into this "food of the gods."

The Paleo Chocolate Lovers Cookbookofeatures 80 gluten-, grain-, and dairy-free recipes for the health-conscious chocolate lover. Kelly Brozyna, host of the delightful cooking blog, The Spunky Coconut, has created delicious chocolate treats made with coconut and ground nut flours for both breakfast and dessert. And, using dates and small amounts of the herbal sweetener stevia in these nutrient-dense baked goods, she shows you how to keep the honey and coconut sugar to a minimum.

The books in this series each feature 200 recipes that use readily accessible ingredients and feature techniques well within the ability of any cook, regardless of skill level. Full-color photographs walk readers through creating a variety of healthy, delicious, stylish dishes that pamper the palate and are perfect for any occasion. "Cada libro de esta coleccion incluye 200 recetas que utilizan ingredientes faciles de encontrar y procedimientos muy asequibles para cualquier cocinero, sea cual sea su nivel. Fotografias a todo color ayudan a los lectores a crear saludables, sabrosos platos con estilo que miman el paladar y son perfectos para cualquier ocasion.""" With more than 100 recipes and more than 100 clever variations, this chocolate manual provides ideas for everything from cakes and baked goods to desserts and sweets. "Con mas de 100 recetas y mas de 100 variaciones ingeniosas, este manual de chocolate provee ideas para platos desde tartas y pasteles hasta postres y dulces."

From simple to sophisticated and sweet to savory, these are 100 of the most decadent and delicious recipes featuring one of the most versatile and luxurious ingredients in the world--chocolate. Chapters include quick and easy recipes, seasonal recipes, innovative dishes, simple secrets, cooking techniques, and traditional concoctions such as cookie and cake recipes. Peppered with anecdotal histories of the Mayas of Belize, the harvesting of cacao plants, and the production of chocolate, this decadent cookbook is a delight for all senses. Desde recetas simples a sofisticadas, dulces o saladas, estas son 100 de las recetas mas decadentes de uno de los ingredientes mas versatiles del mundo. Delicioso en cualquier ocasion, el chocolate es mas que un simple postre. Los capitulos incluyen recetas rapidas y faciles, usos para cada temporada, platos interesantes, secretos sencillos, tecnicas de preparacion y usos tradicionales como recetas para galletas y pasteles. Tambien incluye varias anecdotas acerca de la historia de los mayas de Belice, el cultivo del cacao y la produccion del chocolate. Este delectable recetario es una delicia para todos los sentidos.

This collection of 500 indulgent recipes is a must for all chocolate lovers. The book encompasses chocolate in all its forms - melted, tempered, piped, drizzled, marbled, grated, curled and even sculpted. The recipes cover cakes, hot desserts, tarts, pies and cheesecakes, ice creams, cookies and truffles.

Tempt your tastebuds with this collection of all-time favourite chocoholic desserts and decadent treats. It features a delicious range of mouthwatering recipes, including hot souffles, rich cakes, cold mousses, ice creams and sorbets, tarts, pies and cheesecakes, as well as special treats such as little cakes, slices and bars, candies and truffles, and chocolate drinks. Try out the classics, such as Mississippi Mud Pie and Belgian Chocolate Mousse, or if you're feeling more adventurous, there's Hot Mocha Rum Souffle and Mexican Hot Chocolate waiting for a taste. It contains sumptuous colour photographs of the finished dishes and easy-to-follow instructions guarantee delectable results every time. It includes a complete nutritional analysis for every recipe. This book is a collection of 300 inspirational recipes that make the most of this exquisite ingredient. If you are looking for the ultimate dessert for a dinner party, crave a sweet treat in the afternoon, or want to pamper yourself with a sumptuous late-night hot chocolate, this book has the perfect recipe. The 300 desserts and treats are illustrated with tempting colour photographs of the finished dishes. With detailed step-by-step instructions for every recipe, useful cook's tips and variations throughout, as well as handy, at-a-glance nutritional information on every page, this book is a must for every chocoholic.

"Chocolate" creator Neuhaus celebrates its 150th birthday with the ultimate book on chocolate. This sumptuous volume tells the story of Jean Neuhaus in Brussels, the birth of his chocolate pralines, the N of Napolean - no story is left untold. The book outlines the history of the finest chocolate: from the discovery by Columbus and the conquistadores, to the chocolate route around the world. "The Temptation of Chocolate" profiles a variety of chocolate designs and stories, covering the different applications of cacao in medicines and cosmetics and the importance of chocolate in movies, literature and theatre. It also includes delicious recipes and illustrations.

A whole new perspective on one of the world's best-loved indulgences . . . chocolate! In "Chocolate, /i>, world-renowned chocolatiers Dominique and Cindy Duby offer up this much-loved ingredient in many amazing manifestations-from hot chocolate to chocolate cake, chocolate sauce to profiteroles, truffles to tortes and mousses to milkshakes. After the success of "Creme Brulee," the first book in the Definitive Kitchen Classics series, the Dubys deliver even more decadence by putting their unique spin on all the chocolate classics. They also recipes for share mouth-watering, out of the ordinary desserts guaranteed to make an impact. Each recipe in "Chocolate" is tested to perfection in the Duby's own culinary studio and is accompanied with a full-page color photograph. Wine pairing suggestions round out this definitive guide.

A birthday cake with swirls of buttercream icing, frosty ice cream on a hot summer's day or warm, chocolatey cookies with a glass of ice-cold milk...it seems sweet treats are simply irresistible! We've gathered some of our yummiest recipes in Sweet & Simple along with lots of fun tips to make them extra-special. Why not host an oh-so-easy pie party? Just set up a table outside in the shade, fill pitchers with fresh lemonade and ask friends to bring a favorite pie to share...try Glazed Apple-Cream Pie, Caramel-Banana Pie or Fresh Peach Pie, each is delicious! Kids will love it when you set up an ice cream stand...scoops of Apple Dazzle, Frosty Peaches & Cream or Velvety Lime Squares will cool them down in a jiffy. And an old-fashioned cake walk will be a hit whatever the occasion when you show off Tutti-Fruitti Cake, Apple Blossom Cake or Toffee & Black Walnut Cake. Take a peek inside and whip up a special dessert tonight...it's easy as pie! Hardcover, 224 pages. (9-1/4" x 6-1/2")

From Melt, a tiny boutique chocolatier in London's Notting Hill, turned major destination for discerning chocoholics, comes this stunningly mouthwatering book of delights. Melt features essential insights and masterclasses for all those keen to master the mysteries of cooking successfully with chocolate, accompanied by brilliant recipes for everything from wondrously flavoured truffles and lollipops, to irresistible chocolate slabs and caramels. Working closely with her head chocolatier, Chikako Watanabe, Nason has produced a book that promises to help us re-think the way in which we taste, make and buy chocolate. Stunning images from award-winning photographer Jeans Cazals adorn the pages of this beguiling book.

The Creme de la Creme Egg of Cookbooks! We've been on a cracking culinary quest to bring you 60 of the most ridiculously delicious Cadbury Creme Egg recipes the world has ever seen. So whether you've got a bake sale, a birthday or a brand-new box-set big night in, this book is for you! It's time to ditch those dull desserts and create a Cadbury Creme Eggstravaganza!

Dramatic, seductive, playful, infinite in its variety, otherworldly in its taste: It's chocolate, and here's all the impetus you need to indulge your passion for it every day of the year. The beloved Alice Medrich, renowned for impeccable recipes that produce stellar results, has written Chocolate Holidays especially for people who love to bake but don't have enough hours in the day. Without compromising on flavor, texture, or ingredients, she pares down the preparation steps, teaches us resraint, and comes up with fifty amazing recipes, each a little jewel of elegance and simplicty.
An ideal year in chocolate might start with a New Year's brunch starring Chocolate Blini with Berry Caviar. Then there are Valentine's Day chocolate scones and St. Patrick's Day Irish Coffee Chocolate Mousse. And of course any "holiday" your imagination can conjure up is a perfect reason to indulge: perhaps a decadently rich hot chocolate served in demitasse portions to exorcise those end-of-February blues.
Spring might whisper chocolate Giant Krispy Easter Treats or a Passover Chocolate Nut Sponge Torte, or white chocolate-glazed Apricot Orange Cupcakes for a wedding shower. Summer suggests fruit and ice cream desserts such as the Independence Day red, white, and blue sundaes, followed by autumn's pies and tarts laden with chocolate and nuts. And no matter what you've been putting on the table for Thanksgiving and Christmas holidays past, it will be out-chocolated by Alice's Chocolate Cranberry Pudding and her Chocolate Hazelnut Roulade--both unequivocally year-end musts.
In Chocolate Holidays, Medrich unlocks the secrets of our favorite sweet, offering chocolate desserts for every season, for every reason.
First published in hardcover as "A Year in Chocolate" (Warner Books, 2001)

The cacao plant, from which chocolate is made, has long played a role in of Latin American cuisine. This fascinating book traces the history of cacao, from its domestication in pre-Columbian Latin America through the present day. The book also discusses how cacao is grown, how it is used throughout Latin America, and how chocolate has spread around the world.

No matter how it's prepared - in a Chocolate Lava Cake or a bite-sized Orange Liqueur Praline - nothing says decadence like chocolate. For anyone who can't get enough of this most delicious of all ingredients - and that's EVERYONE, of course - this cookbook is absolute heaven With more than eighty recipes for chocolate truffles and ganache, candies and cookies, sheets and other treats, you can open up a whole new world of deliciousness.

This is a mouthwatering selection of chocolate recipes, including simple sponge cakes, festive roulades, rich fudge cakes, exotic celebration gateaux, chunky chocolate chip cookies, delectable chocolate florentines, and many more. It offers clear step-by-step instructions and full-colour photographs of the finished dishes guarantee perfect results every time. Nutritional analysis provides a breakdown of fat, calories, fibre and cholesterol for every recipe so that you can plan for individual diets, as well as knowing the fat and carbohydrate content of special treats. This essential volume contains 150 recipes for a wide range of cakes and cookies. It explains what types of chocolate are best for each recipe and how to prepare the chocolate, and provides special advice about heating and testing chocolate, how to pipe and drizzle chocolate on to cakes, and how to make chocolate curls, leaves and other cake decorations. There are time-saving tips and creative recipe variations throughout, and all the dishes include an analysis at the bottom of the page so that you can see the complete nutritional analysis content at a glance. With its indulgent range of recipes and irresistible colour photographs, this volume of chocolate favourites is an essential addition to every chocoholic's bookshelf.