The Golden Book of Chocolate
This book might easily be the most lavish, the most complete, and most beautiful book ever published on the subject of that most sensuous of all foods--chocolate. Filled with history, anecdotes, and recipes, and featuring hundreds of lavish full-color photos, The Golden Book of Chocolate is literally a chocolate lover's dream come true. A fascinating detailed account chronicles chocolate's origins among the Aztecs of ancient Mexico, its importation to Europe, and the development of the...
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(back cover) With recipes for more than 300 luscious treats--cookies, bars, brownies, muffins, cupcakes, pastries, desserts, puddings, ice cream, cakes, candy, drinks, and savory dishes--this is the only chocolate cookbook you'll ever need. Read the opening chapter for an entertaining introduction to the exotic story of chocolate, from its origins in ancient Mexico to its worldwide popularity today. Publishers Weekly Enrobed in gold foil like a high-end chocolate bar, this fat tome offers chocolate lovers a rich variety of ways in which to enjoy their favorite treat. Cookies, brownies, cupcakes and cakes, mousses and every other decadent sweet dish imaginable-plus some unusual savory ones-are all featured in full-page, easy-to-read spreads accompanied by lavish photos. The recipes are ranked in three levels of difficulty, with the majority given the easiest rating, though not always deservingly, and their styles span the range from homey, traditional offerings such as no-bake chocolate squares and several chocolate chip cookie variations, to refined, restaurant-quality desserts like chocolate crème brûleé as well as a few more exotic creations (shortbread with passion fruit drizzle; white chocolate and lime Bundt cake). The book opens with a comprehensive overview of the science, history and business of chocolate, though any true chocolate lover will likely already be up to speed on the health benefits of the cacao bean. Unfortunately, after that introduction the authors forgo further tips or hints about ingredients or preparation. Nonetheless, this will make an attractive gift for anyone keen on chocolate, whether or not they choose to try their hand at the recipes. Full-color photos throughout. (Nov.)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
\ Publishers WeeklyEnrobed in gold foil like a high-end chocolate bar, this fat tome offers chocolate lovers a rich variety of ways in which to enjoy their favorite treat. Cookies, brownies, cupcakes and cakes, mousses and every other decadent sweet dish imaginable-plus some unusual savory ones-are all featured in full-page, easy-to-read spreads accompanied by lavish photos. The recipes are ranked in three levels of difficulty, with the majority given the easiest rating, though not always deservingly, and their styles span the range from homey, traditional offerings such as no-bake chocolate squares and several chocolate chip cookie variations, to refined, restaurant-quality desserts like chocolate crème brûleé as well as a few more exotic creations (shortbread with passion fruit drizzle; white chocolate and lime Bundt cake). The book opens with a comprehensive overview of the science, history and business of chocolate, though any true chocolate lover will likely already be up to speed on the health benefits of the cacao bean. Unfortunately, after that introduction the authors forgo further tips or hints about ingredients or preparation. Nonetheless, this will make an attractive gift for anyone keen on chocolate, whether or not they choose to try their hand at the recipes. Full-color photos throughout. (Nov.)\ Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.\ \ \ \ \ Library JournalMerely looking at this latest title from Italian cookbook author Bardi (The Silver Book of Cocktails) could be enough to send readers into a proverbial chocoholic sugar-induced coma. This gilt-edged book includes a wide variety of chocolate desserts, including cookies, pies, cakes, candy, drinks, and a small selection of savory dishes. Bardi begins with a brief introduction and history before launching into the heart of the work-300 recipes, each ranked according to ease of preparation. Minty Chocolate Kisses, Triple Chocolate Pecan Bars, and Pineapple Chocolate Snacking Cake are just a sampling of the original dishes here. Each is accompanied by a luscious full-color photo, guaranteed to entice readers to learn to bake. Recipes are accessible to the home baker and easy to follow, although they lack any further information about origin or tips on preparation and storage. While this could be seen primarily as a gift book for the chocolate lover, its visual appeal alone will undoubtedly attract library users. Recommended for public libraries.\ —Pauline Baughman\ \ \
