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If you've ever had a fantasy of living on a Maine island, this book is for you. It,s just icing on the cake it that is also happens to involve chocolate. Kate Shaffer and her husband moved to remote Isle au Haut nearly seven years ago. Once there, they were inspired to open a chocolate company and cafe featuring delicious chocolate and fresh Maine ingredients. Now their products are shipped all over the world ~ and their island cafe is a true Maine destination. This armchair travel log and cookbook all in one describes the fantasies ~ and fantastic realities ~ of island life in Maine while featuring more than forty-five of Shaffer,s delicious recipes for her renowned chocolates and chocolate-inspired recipes from her seasonal cafe.
Same great content, new photographed cover! Decadent, ooey-gooey indulgence... there's nothing more satisfying than chocolate and this little best-of book delivers the goods! Tried & true classics like caramel fudge cake and chilly chocolate malts combine effotlessly with new favorites like chocolate quesadillas and black forest cupcakes. You'll get over 60 of our favorites along with cocoa-inspired tips and quotes. A sweet gift for chocoholics...get one to keep for yourself too! Durable softcover, 128 pages.
The story of chocolate: its place in history, from the Mayans to 21st-century artisan producers; the journey from tree to bar, from the plantation to the gourmet store; and terroir and flavours from around the world Discover more than 80 of the world's top producers and their bars - single origin, ethical and fair trade, classic and new flavours Learn to taste chocolate like an expert Take a bite of a chocolate bar. Beside the pleasure it gives, the chocolate leads you on a journey from the cacao bean grown on a far-away plantation to the final designer bar, but also on a more complex voyage through history, society, politics and economics. Throughout its 3000-year history, chocolate has been celebrated as a precious health-giving drink; it was not until the 20th century that sweetened chocolate confectionery and bars replaced 'real' chocolate. Today fine chocolate is part of the revival of interest in 'real' food. Small artisan chocolatiers and global producers alike are seeking out top quality beans from specific origins. Sarah Jane Evans brings the story of chocolate up to date, and profiles more than 80 of the world's leading fine chocolate producers, with her tasting notes on selected bars. Chocolate has over 500 chemical compounds that affect its flavour and this book teaches the chocolate lover how to taste, discover and enjoy its many flavours.
This work presents a best-selling subject in our best-selling format. The 384 page cookbooks, with a recipe per spread, full step by step instructions and a set of simple ingredients provide the perfect range of dishes for cooks of all abilities.
Chocolate is made from the seeds of the tree Theobroma cacao, `Theobroma' being the Greek word for `food of the gods'. Delectably sweet, luxuriously soft and divinely smooth - if any ingredient could launch a thousand ships, it would be chocolate. From sauces and desserts to tarts, biscuits, cakes and drinks, chocolate's versatility is stunning. Whether you want to whip up the most incredibly simple mousse or indulge in a sinful sticky chocolate cake, this book covers it all. From rich chocolate truffles to warm fruit drizzled with chocolate sauce, from comforting thick and creamy hot chocolate to sophisticated shiny chocolate icing, the flavours, textures and aromas are always utterly intoxicating. Chocolate gives you a superb collection of delicious, luxurious recipes, all of which are easy to follow and simple to make. Whether you're looking for the perfect way to end a dinner for your family and friends, or just an indulgent treat for yourself, you'll find a delicious array of options, from simple and traditional recipes to exquisite and innovative ones. For beginners and more experienced cooks alike, this is the one-stop bible for chocolate lovers.
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.
Got problems? Get chocolate! Chocolate Therapy is a chocolate cookbook like no other, combining 100 irresistible recipes with tips on how chocolate works to lift your spirits and fight depression, fun chocolate trivia, quotes, and fascinating facts. You'l find yummy recipes with clever titles like Regression Cake and Freudian Fondue, as well as simply mouthwatering treats like Warm Chocolate Souffle Tart, Venus Cheesecake and Rich Tiramisu Squares. And, of course, there are the priceless quotes like Katharine Hepburn's "What you see before you, my friend, is the result of a lifetime of chocolate," reminding chocolate-lovers everywhere that they are not alone.
The world loves chocolate and chances are you do too. This
enjoyable book will serve to deepen your love and also your
understanding of chocolate. After reading this pleasurable and
educational account by two leading dieticians, you will agree that
chocolate is much more than simply a treat. You will discover it
encompasses a culture, a cuisine, a treatment, and much more This
book will help you explore some surprising applications of
chocolate to your life: exploring the sensory pleasures of
chocolate, entertaining with chocolate, and chocolate's role in
emotional and physical wellness.
Montezuma's Chocolate is famous for its unusual flavour combinations and creative approach, and now this stunning recipe book from founders Simon and Helen Pattinson brings chocolate into the kitchen as a versatile and delicious ingredient in all its decadent glory. Get messy with a homemade Easter Egg made out of a balloon and lots of melted chocolate; discover exciting flavour combinations such as Orange and Geranium Chocolate Souffles; push the boat out with a towering Black Forest Gateau; and get adventurous by experimenting with savoury options, including Penne with White Chocolate, Roquefort and Pistachio Sauce. Whether you want to throw a chocolate-themed dinner party (complete with cocktails and a choice of hot and cold desserts) or fuel a family outing with Simon's amazing Marbled Three-Nut 'Get Going' Bars, these fun-to-make and even-more-fun-to-eat creations will provide hours of chocolatey enjoyment. A must-have for chocolate lovers, Montezuma's fans and creative cooks, this beautifully photographed book is sure to keep everyone sweet.
This collection of 60 recipes created by pastry chef Audrey Tan includes tips on how to handle and temper chocolates, so you can indulge yourself in these rich and delightful chocolate treats without fuss or worry at home.
If chocolate truffles are your idea of heaven, then you've come to the right place: 30 truffle recipes, five fabulous one-bites, and enough melting and dipping to satisfy any chocolate fiend. This book offers detailed, step-by-step directions and photographs that illustrate key techniques.
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.
Since the earliest times, cacao--chocolate--has been highly valued and served as food for the kings and gods. For Parisians, the word "chocolate" often follows the name Jean-Paul Hevin. His creations in sugar and cream broke with convention, raising the expectations of a generation and defining what fine chocolate means today. His storied ascension from boyhood in rural France led him through the kitchens of culinary masters and finally to Japan, a land that was open to excellence, humble in learning, and especially respectful of skillfully crafted work. It was here that Hevin formed a philosophy of chocolate built on an addiction of the senses. Today, chocolates that bear Jean-Paul Hevin's name are among the most coveted in the world. Jean-Paul Hevin delves deep into the heart of chocolate through illustrations, recipes, and stories, evoking the rich aroma of Hevin's premier chocolateries, the mystery of his passion, and the desire for one small bite of perfection.
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.
Sweet & Simple...what a delightful combination for a cookbook! From chocolate-lovers to cookie and candy-cravers, there's something for everyone. Whip up dreamy, easy desserts like brownie-chocolate chip cheesecake, cherry cobbler, peanut butter fudge, apple dazzle, triple chocolate chippers, saltwater taffy and so much more. Filled to the brim with clever tips and how-to's plus nostalgic illustrations, this cookbook is sure to bring lots of smiles.
From Genesis to Nemesis, this title explores the light and dark side of the world's best-loved ingredient. This is a wonderful guide to the irresistible world of chocolate, with 700 specially-taken photographs in indulgent colour. It offers over 200 recipes from around the world, from Tiramisu to Chocolate Fudge Sundae, from Mexican Hot Chocolate to Chocolate Profiteroles, from Low Fat Brownies to Devilish Chocolate Roulade, and from Chocolate Truffles to Magic Chocolate Mud Pudding. It provides everything you need to know about chocolate: how to choose it; melt it; cook with it in every way; drink it; and, above all, enjoy it. Historical facts and fascinating anecdotes from around the world describe the humble cocoa bean, where it comes from, and how it is transformed into a wide range of products. Indulge yourself with this sumptuous book of all things chocolate. The introduction outlines the history of chocolate-making and consumption around the world and step-by-step techniques show you how to temper, melt, drizzle, pipe, marble, curl, scroll, coat, grate and decorate with chocolate. The recipe section features 200 mouth-watering chocolate recipes for teatime treats, cakes, desserts, tarts, ices and sauces, including a sophisticated French Chocolate Cake, a light Chocolate Chip and Banana Pudding, plus scrumptious drinks such as Mexican Hot Chocolate. This luxurious volume is indeed the definitive reference for chocolate lovers.
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.
The advent and swift rise of the chocolate chip cookie offers some of the best stories in American myth-making and king-making. It might feel like this favorite treat is part of our national heritage, perhaps dating back to the founding fathers, but not until 1930 was the first batch impulsively baked in the kitchen of a Massachusetts inn. How quickly it became our nation's favorite is what makes the chocolate chip cookie more relentlessly American than even apple pie. Easily commodified and mass-produced, it birthed new business moguls overnight, ultimately accounting for more than half of all homemade cookies, with sales of 6 billion packaged cookies annually in the U.S.-it's the stuff of legend. Revisit the Toll House Inn kitchen of Ruth Wakefield, who one fateful day took an ice pick to a block of chocolate and sprinkled it into her cookie dough, spawning a national craving that continues unabated to this day. Get to know the first chocolate chip cookie-preneurs and their unlikely success stories. Did you know that Wally "Famous" Amos was a successful music talent agent who signed Dionne Warwick and Simon and Garfunkel to recording contracts before he decided a brighter future lay in perfecting his dear aunt's irresistible cookie recipe? Or that Mrs. Fields was a determined young trophy wife whose husband said her idea of trying to sell her chunky, chewy cookies would never work? And the recipes are packed into this book like brown sugar in a measuring cup, from close approximations of the original Toll House and Mrs. Fields recipes to creative variations like Cake Mix Chocolate Chip Cookies and Pudding Chocolate Chip Cookies. Vegan, gluten-free, and low-fat/low-cal recipes are here, too. So whether you prefer yours crunchy or soft, with or without nuts, you'll be delighted by the wealth of fun facts and delicious recipes in The Great American Chocolate Chip Cookie Book-and you're sure to be scrambling for the pantry or nearest bakery to feed your craving.
Voted 'Best UK Chocolate Book'? 2007 World Gourmand Awards and featuring over 100 mouth-watering chocolate based recipes ranging from fantastic cakes to sweets, puddings and pastries and on through to exotic cocktails and even savoury dishes this gorgeous book is a chocoholic's delight. Described as 'the chocolate with a heart', Divine is the first Fairtrade chocolate aimed at the mass confectionery market. It is also the only Fairtrade chocolate that is co-owned by the Ghanaian co-operative of cocoa farmers, Kuapa Kokoo, so not only do the farmers receive a fair price but they also share in the company's profits. Awarded top-rating by the Telegraph's panel of chocolate experts, all Divine chocolate is made with pure cocoa butter and real vanilla to ensure a taste that truly is divine. Mouthwatering photography from Lisa Barber makes this book look every bit as good as its recipes taste.All the royalties from the sale of this book will go to the Divine Chocolate Company and the farmers of Kuapa Kokoo.
LA# 5260 - A Year of Baby Afghans Book 5
When there's a new baby on the way, these 12 darling afghan patterns give you an entire year of soft-and-cozy blankets to crochet. In June, welcome that sweet girl or boy with an ocean of colorful fish. Treat Baby to the fun of peppermints at Christmas, or a shower of blue diamonds in April. Whatever the time of year, your thoughtful gift will inspire plenty of comfort and lots of precious smiles 12 projects for crochet: January (white Popcorn Stitch), February (sugar and spice), March (tulips), April (blue diamonds), May (lacy blooms), June (colorful f ish), July (red, white, and blue), August (pastel stripes), September (sunflowers), October (scallop-edged), November (stripes with clusters ), and December (peppermint discs).
Building on the concept of The Gourmet's Guide to Cooking with Wine" and The Gourmet's Guide to Cooking with Beer," this fully illustrated book shows how to use chocolate as the ultimate convenience ingredient that will add big impact to your cooking and baking repertoire.Why? Chocolate is versatile. It can be used with many different types of food. Use it to add variety and flavor to ordinary dishes. Add chocolate and you instantly add class to the most humble fare. With more than 150 recipes for savory dishes and inspired desserts--all featuring chocolate--you'll never look at a candy bar the same way again.
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