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See below for a selection of the latest books from Cooking with chocolate category. Presented with a red border are the Cooking with chocolate books that have been lovingly read and reviewed by the experts at Lovereading. With expert reading recommendations made by people with a passion for books and some unique features Lovereading will help you find great Cooking with chocolate books and those from many more genres to read that will keep you inspired and entertained. And it's all free!
Every exquisite delicacy created by the world-renowned La Maison du Chocolat is unrivaled chocolate perfection. Made only of the purest, freshest ingredients, legendary chocolatier Robert Linxe's mouthwatering confections are noble, artistic creations that capture the essence of chocolate in its truest form and exalt its taste in every memorable, undiluted bite. Now, for the first time ever, Linxe reveals his bewitching chocolate dessert recipes and chocolate-making knowledge in this sumptuously photographed volume. Here, he shares his philosophy, his vision as artisan-creator, his high standards of quality, his use of the purest ingredients, and his chocolate innovations and secrets. With 65 recipes-all beloved classics with the remarkable Linxe touch-from the ultimate chocolate profiterole to the most tender chocolate cake-this impressive volume is the definitive word on the subject and an irresistible treat for cooks, brides-to-be, and the millions of chocophiles worldwide.
A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. * Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more * An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece * Beautiful full-color photos throughout provide inspiration for chocolate decor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.
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 favourites, 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. 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 colour 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.A 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.
Chocolate is one of the good things in life and who better to help you indulge your passion than Willie Harcourt-Cooze. With over 150 delicious recipes, from biscuits and cakes to ice creams and puddings, Willie's Chocolate Bible is essential reading for chocolate lovers everywhere. It was in Venezuela that Willie Harcourt-Cooze discovered his lifetime passion for chocolate, bought a hacienda and planted 10,000 cacao trees. From his factory in Devon he makes chocolate from bean to bar.
I rather wish I hadn’t read this book, I now know far more about Chocolate than is good for me, chapters giving the most trouble were those recommending the top chocolate brands in the world, before this enlightenment ignorance was bliss, now I know what delights I am missing thanks to this really luxurious volume of chocolate history and information.Like for Like ReadingChocolate News: From Cadbury to Kraft – 200 years of Sweet Success and Bitter Rivalry, Deborah CadburySweets: The History of Temptation, Tim Richardson The Lovereading view... This is the story of chocolate - for chocoholics everywhere - its place in history, from the Mayans to 21st-century artisan producers; the journey from tree to bar, from the plantation to thegourmet store and flavours from around the world. You’ll also find out about over 80 of the world's top producers – both the small artisan chocolatiers and the global producers – and the origin of some of their chocolate bars. Chocoholics will even be able to learn to taste chocolate like an expert.
Cookies and bars for every sweet tooth! Try Great Pumpkin Cookies, Gran's White Chocolate & Cranberry Cookies or Peanut Butter Blossoms!
This excellent book, specifically formatted for today's e-readers, is a wonderful treasure-trove of recipes involving chocolate. Despite being first published before the second world war, the sweets, cakes, desserts and dishes contained within these pages are as tasty now as when they were first concocted. Allow your taste-buds to experience the wonder of chocolate, cocoa and candy, and be amazed at the variety that you can cook!
An eccentric entrepreneur with a mission to educate the British public into the delights of top quality chocolate, Willie Harcourt-Cooze, star of the Channel 4 series Raising the Bar, shows how to use the ultimate luxury ingredient in a collection of over 60 mouth-watering recipes. In the first half of Willie's Chocolate Factory Cookbook, Willie tells the extraordinary story behind his dream to produce the very best chocolate in the world. Twelve years ago, he and his wife Tania sold everything they had to buy a cacao farm in the Cloud Mountains of Venezuela. Their chocolate dream took the family to near bankruptcy, and from the wilds of Venezuela, where Willie learnt how to be a cacao farmer, to the rolling hills of Devon, where he built a small chocolate factory and now makes his 100% cacao bars.We're conditioned to think that chocolate is a confectionary, when in actual fact the real thing is the most wondrous, versatile ingredient. Willie's recipes show how 100% cacao can enrich an astonishing range of dishes, from Tiramisu and Venezuelan Hot Chocolate to Chicken Mole and Porcini Risotto. Like salt, just a small amount can strengthen or bring out the flavours in food, or simply add depth and richness and body.With stunning photography and fantastic, easy-to-follow recipes (including those from his Channel 4 programmes), Willie's Chocolate Factory Cookbook is perfect inspiration for all food-lovers. The chocolate revolution starts here...
Building on the concept of The Gourmet's Guide to Cooking with Wine and The Gourmet's Guide to Cooking with Beer, this 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.