Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate

The first cookbook from America’s premier chocolate makers, filled with recipes, kitchen tips, and dazzling photographs As Americans have become fascinated by chocolate, and especially high-quality chocolate, one name has risen above the rest: Scharffen Berger. Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award-winning vintner, the company’s confections have won a following among food professionals and home cooks alike. Now, in their first cookbook, the duo shares their passion with the world. The Essence of Chocolate features more than one hundred spectacular — and often

• ISBN13: 9781401302382
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

List Price: $ 35.00
Price: $ 19.39

Absolutely Chocolate: Irresistible Excuses to Indulge

For years, most cooks only worried about choosing between semi-sweet and milk chocolate when whipping up chocolate creations. These days, however, it’s vital to know the origins, varieties, and unique characteristics of chocolates available. The experts at Fine Cooking magazine have taken the guesswork out of making more than 125 scrumptious sensations from layer cakes, tarts, and pies to muffins, cookies, and brownies to candies, sauces, and hot cocoa. Each recipe features must-know tips on choosing and buying just the right chocolate; step-by-step, cant-fail instructions; and authoritative advice from America’s most respected experts. In other words, Absolutely Chocolate is absolutely

• ISBN13: 9781600851339
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

List Price: $ 29.95
Price: $ 17.74

Making Artisan Chocolates

Forget milk chocolate molded into childish candy bars. Today’s chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor

• ISBN13: 9781592533107
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

List Price: $ 24.99
Price: $ 14.87

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

List Price: $ 65.00
Price: $ 29.99

Fine Chocolates: Great Experience

Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, Wybauw lets the reader in on those tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making. With sumptuous photography Tony de Luc, this is a book for any chocophile!

List Price: $ 95.00
Price: $ 59.85

Chocolate and the Art of Low-Fat Desserts

Featuring more than eighty recipes, the follow-up cookbook to Cocolat, from the author whose name is synonymous with chocolate desserts, offers such delights as Triple Mousse Cake, Chocolate Walnut Torte, and Chocolate Truffles–all with lower fat and fewer calories.There are considerably fewer calories in Alice Medrich’s latest book than in Cocolat, her first, award-winning cookbook. In Chocolate and the Art of Low-Fat Desserts, Medrich presents recipes that cut fat without compromising texture or flavor–a chocolate lover’s dream come true. With offerings like Black Bottom Bananas Napoleons (made with

List Price: $ 35.00
Price: $ 48.00

The Gourmet Cookbook: More than 1000 recipes

For beginners and seasoned cooks alike, The Gourmet Cookbook is an eloquent, essential companion in the kitchen – one that will take its place among the classic cookbooks of our generation. Under the discerning eye of the celebrated authority Ruth Reichl, the editors of America’s premier cooking magazine sifted through more than 60,000 recipes published over the past six decades. Testing, tasting, and cross-testing to ensure that every cook achieves the same superb results, they selected more than 1000 recipes. The Gourmet Cookbook is encyclopedic but eminently accessible. With it, cooks can go back to the days when Beef Wellington

List Price: $ 40.00
Price: $ 11.98