Chocolate Bible 160 Recipes Explained By The Chefs Of The Famous French Culinary School

Any of the 160 mouth-watering recipes presented here will provide the high point of any meal - whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends - you need look no further. This is the culinary guide to all things chocolate.

This is the chocolate book to end all chocolate books! Over 100 years of experience and expertise has gone into the creation of these recipes, yet they have been crafted to take account of the modern cook and kitchen. A veritable feast of chocolate delights is on offer from the world famous chefs of Le Cordon Bleu. Whether it's a mouth-watering cake, a deeply decadent mousse, or a bonbon to die for, here are dozens of recipes to sate even the most addicted chocoholic! Classic French desserts, cookies, and candies are joined by new creations that will win over the taste buds of all. And, there are pages of illustrated techniques that will make shaping, filling, and decorating the confections easy to master. *Over 150 taste-tempting recipes *Every recipe shown in color *Special step-by-step technique pages *Contains all the chocolate classics and a selection of contemporary recipes *Created by chefs from the premier French cooking school The new Bible of chocolate desserts

In a unique collaboration, Christian Teubner, the master pastry chef and world-renowned food photographer; Sybil Grafin Schonfeldt, cultural historian of culinary practice; Silvio Rizzi, food writer and critic; Eckart Witzigmann, one of the most imaginative and original gourmet chefs; Karl Schuhmacher, teacher of master confectioners; and Leopold Forsthofer, a master confectioner, have combined their knowledge and skills to produce this definitive sourcebook with over 600 illustrations: The Chocolate Bible. The title of this book is no idle boast, for it is the most complete and most beautifully illustrated reference work ever to be published on one of mankind's most delectable foods. The first chapter presents the general historical background of chocolate from pre-Columbian Mexico to the introduction of chocolate in Europe and America. This is followed by chapters on the production of chocolate and the techniques for working with chocolate. The heart of this beautiful book is devoted to over 150 step-by-step recipes and extraordinary color photographs for Chocolate Patisserie; Chocolate Candies; Chocolate Mousse, Ice Creams, Parfait, Puddings, and Souffles; Hot and Cold Chocolate Drinks; and Using Chocolate to Create Unusual Main-Course Dishes. The text, design, and more than 600 color photographs presented in The Chocolate Bible are unsurpassed. The superbly illustrated recipes make it not only a valuable practical book for the kitchen but also a handsome gift for a friend or family member. Book jacket.

Indulge yourself with this sumptuous book that celebrates all things chocolate, from history to recipes.

From the celebrated cooking school comes a fully illustrated, four-color cookbook that features over 150 classic chocolate dessert recipes To many of us, dessert isn't dessert unless it's chocolate. In this beautiful and comprehensive cookbook, chocolate is always front and center. Decades of mastery from the pastry chefs at Le Cordon Bleu, with their sure understanding of what home cooks are able to create without specialized equipment or ingredients, is collected in Chocolate Bible. The six sections of the book are: --Temptingly Rich Cakes, featuring recipes such as Chocolate Delight and Chocolate Raspberry Cake --Tarts to Die For, from Crunchy Chocolate-Almond Tart to Chocolate Tart topped with Caramelized Apple --Mouth-watering Mousses & Creams, from Irish Coffee Cream to Chocolate Fondue --Iced Desserts & Sweet Drinks, from Chocolate Ice Cream Sundae to Chocolate Granita --Teatime treats to share, from Brownies to Mini Chocolate Eclairs --Delicious Mouthfuls, from Chocolate Coated Cherries to Chocolate Praline Truffles And the almost 170 recipes are supported by 20 special double-page photographic instructional spreads on technique: the best way to do everything from prepare soufflé dishes to make and roll out pastry dough. Chocolate Bible is that rare cookbook that is both beautiful to look at—with full color photos featuring luscious close-ups of each and every finished recipe—and exceedingly practical, a real resource for home cooks at every skill level.

Indulge yourself with this sumptuous collection of all things chocolate. This book opens with an introduction that includes historical facts and anecdotes as well as a comprehensive look at the chocolate-making countries around the world, from Belgium and Germany to Britain and the US.