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Mast Brothers Chocolate: A Family Cookbook [Englisch] [Gebundene Ausgabe]

Rick Mast , Michael Mast , Thomas Keller

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Kurzbeschreibung

22. Oktober 2013
2014 James Beard Award Finalist
2014 IACP Cookbook Award Winner

Stories and recipes from the Mast Brothers, makers and purveyors of America's finest craft chocolate.

The Mast Brothers are pioneers of the bean-to-bar craft chocolate movement. Sourcing cocoa with unique flavor profiles from around the equator, they roast the beans in small batches to create truly handmade chocolate, one of the very few chocolate makers to do so. At their flagship factory and retail shop in Brooklyn, their distinctive bars are wrapped in exquisite custom papers that they have designed and are sold at specialty food shops around the country and around the world.

Many of the world's pre-eminent chefs, including Thomas Keller, Dan Barber, Daniel Humm, Alice Waters, and Alain Ducasse choose Mast Brothers Chocolate for cooking for its purity and distinctive tasting notes.

In MAST BROTHERS CHOCOLATE: A FAMILY COOKBOOK they share their unique story and recipes for classic American desserts like chocolate cookies and cakes, brownies, bars, milkshakes, and even home-made whoopie pie. There are mouthwatering savory dishes as well, like Pan-seared Scallops with Cocoa Nibs and Cocoa Coq au Vin. With striking color photographs throughout, this cookbook celebrates the vision and allure of Mast Brothers Chocolate, the leaders of the American craft chocolate movement and the choice of the world's great chefs.

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Mast Brothers Chocolate: A Family Cookbook + A Delicious Life: New Food Entrepreneurs
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Pressestimmen

"A beautiful, thoughtful cookbook that not only delivers their take on the tried and true with recipes for brownies, cupcakes, and truffles but also offers some innovative chocolate-based recipes such as Chocolate Meringue Pie... this book is a winner."—The Kitchn

We are forever enriched by people like the Mast Brothers, who have helped us appreciate the range of flavors possible in a single bar of chocolate.—Thomas Keller, from the Foreword

The story of Mast Brothers Chocolate is one of family and one of craft.—The New York Times

Crazy delicious.—Gizmodo

Mast Brothers Chocolate, made in Williamsburg, Brooklyn, since 2007, has been on the cutting edge of the craft-food movement since the start. Their new book . . . is filled with chocolate-focussed recipes, but it also illustrates how something as basic as a chocolate bar can become a culinary obsession.—Julia Moskin,
The New York Times


Hands down the most beautiful packaging.—Time

The Mast brothers have written a book of delicious simplicity, filled with recipes so evocatively photographed and so clearly written, you will cook from it.—J.M. Hirsch, The Associated Press

For chocolate fanatics, there's only one cookbook that matters this Fall: Mast Brothers Chocolate: A Family Cookbook by Rick and Michael Mast. . . . Other cookbooks could learn a thing or two about how luxuriously simple recipe layouts can be from this one.—Eater

"It's a beautifully constructed book overall, with signature custom paper designs showing up throughout and gorgeous photographs, which tell the story of Rick and Michael Mast's bean-to-bar craft chocolate, alongside recipes for classic American desserts."—Brooklyn Paper

"The Mast brothers are poster boys for the Brooklyn craft food movement. Their story, which they tell beautifully through a series of essays in their new cookbook, is a great American entrepreneurial one. . . ."—Food and Wine

Über den Autor und weitere Mitwirkende

Rick and Michael Mast are the co-founders, owners, and master chocolate makers of Mast Brothers Chocolate, pioneering "bean to bar" chocolate making in New York City. They were born and raised in Iowa.

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Amazon.com: 4.0 von 5 Sternen  30 Rezensionen
27 von 31 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Our new favorite 8. November 2013
Von K. Whipple - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
My wife and I bake quite frequently (especially with chocolate), and own dozens of dessert cookbooks. Although I was previously unfamiliar with the Mast Brothers and their chocolate, I was intrigued when I stumbled across this new book in the bookstore.

The stories of the humble beginnings of their specialty chocolate business are really entertaining, and give the reader a great sense of how much they care about the quality of their chocolate, those that provide the ingredients for it, and even the packaging.

The photos are fabulous. I always prefer a cookbook that has photos of what the various recipes should look like. However, nice photos don't mean much if the recipes don't wind up tasting as good as they look! We've certainly had our share of experiences with cookbooks like that. I'm happy to say that after making several of the recipes in the Mast Brothers Chocolate cookbook, that's not a problem here! So far I've made four of the recipes, and they all came out amazingly well. The kind of chocolate desserts that when you take your first bite, you say, "Wow!" We've made Minnesota Fudge Cake, Marble Cake, Chocolate Cupcakes, and Chocolate Oatmeal Cookies. All of them not just really good - but truly great!

I admit that when I first started flipping through the book, I wondered if it was just a new, trendy hipster chocolate shop in Brooklyn, throwing some recipes together to sell some books (albeit a really classy looking one). However, after reading the stories, reviewing the recipes, and particularly baking (and eating) several of them, I'm really impressed! I haven't felt compelled to write a review before, but I just had to let people know how great this book is.

I will say that these recipes are probably more suited for experienced bakers, as they keep the instructions quite simple. For example, one of the cake recipes I tried said to pour the batter into a bundt pan, but never said to butter or spray the pan. Pretty obvious for most, certainly, but most cookbooks spell that out. They also don't tell you things like not to overmix the batter once the dry ingredients have been added, and so on, which seem to be commonplace in most baking recipes. Didn't bother me any, but I could see where it might be a problem for someone without much baking experience.

I'm really looking forward to trying so many recipes in this outstanding book, and I'm really glad we bought it. I recommend it HIGHLY to anyone who loves making great chocolate desserts. In fact, the book isn't limited to desserts, as it even has quite a few recipes for various savory items which include chocolate, cacao nibs and so on. It's my new favorite cookbook.
12 von 12 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Compelling story, beautiful photos, so-so recipes 28. Dezember 2013
Von Dressmaker - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
The Mast brothers have a wonderful person story to share about their lives, their families, their love of chocolate, and their incredible journey creating their business. The sailboat story alone is worth a book itself! The photos are artistic and beautiful, and boldly unlike most other cookbook photos. Those are the two best parts of this book.

The recipes are probably not the strong part. I made the cupcakes and I agree with another reviewer--they are too tender (only 3/4 cup flour) and fall apart. The recipe also has an odd mixing order; makes way too much batter for 12 cupcakes--the cups overflowed; and the baking time is 5 minutes too short. (Of course, that's just one recipe. I'll make some others and update my review.) The directions for all of the recipes are also very brief, so if you are not an experienced baker, you could make some mistakes.

To sum up, buy this for the compelling story and artistic photos. For dependable recipes, try the unexotic but trustworthy household names such as Hershey's, Martha Stewart, and Good Housekeeping websites/cookbooks.

UPDATE: I made the "Dark and Stormy Night" cake. The batter was shockingly watery--thinner than crepe batter. (It has 2 full cups of liquids and only 1.25 cups of flour.) Is it supposed to be so watery? The minimalist instructions don't give a clue. In a panic, I added 1.5 cups MORE flour, and baked for 45 minutes (instead of 30). The cake turned out fine--firm but good. Probably one additional cup of flour would have worked better. The book is batting 0 for 2 for recipes at this point.
11 von 11 Kunden fanden die folgende Rezension hilfreich
1.0 von 5 Sternen Beautiful pictures, bad recipes 23. Januar 2014
Von MJS - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
I've never written a bad review before, but his book merits it. I tried 2 recipes, and both were bad. The ginger chocolate-chip cookies sounded good but tasted weird and somehow flavorless. I think the recipe should include salt, which would bring out the flavors of all the spices. The recipe for "Chocolate Snow Caps" is just wrong - it couldn't possibly have been tested. I followed the recipe exactly, double and triple-checking as always. The batter was hopelessly soft, even after 2 hours in the refrigerator. Completely impossible to roll it into balls. I added some more flour, enough so I could at least drop spoonfuls into the powdered sugar and then more or less roll the sticky batter into a ball. Even then, they baked up much flatter than in the photo and tasted awful. I threw them away.
5 von 5 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Great idea, poorly edited untested recipes 8. März 2014
Von MusicStudent - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
We loved paging through this book because the photos are beautiful, and the recipes are unique and sound delicious. However, we agree with other reviewers - the recipes in this book just don't work.

I am a very experienced home baker and cook. The recipes we've tried so far need serious adjustments to work, adjustments to the ingredients list and method.

Example - the sour cream fudge cake is a great idea. However, it says to bake in one 9" pan. This does not work. Once it was overflowing in my oven, I realized I had been stupid to trust the recipe. Absolute mess, insane baking time, burnt edges. Great taste though...
The frosting instructs you to just beat the sour cream, sugar, and whipping cream together. I really should have known that wasn't going to work. Sour cream soup. I suspect that this would work if the cream was whipped with the sugar beforehand and the sour cream was folded in. All ingredients very chilled, of course.

I would keep a cheaper book for the neat ideas and modify the recipes as needed, but this was pricey. Definitely going to try to return it.
4 von 4 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Recipes taste good but don't turn out exactly right 24. Januar 2014
Von BAB - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
I received this book as a Christmas gift as I am a lover of chocolate and baking. I was also excited that there were so many cake recipes. I have baked a lot over the years, so while I am not an expert, I am experienced. I agree with others who commented that the directions are a bit too brief, but I could live with that if the recipes turned out. I have baked two of the cakes so far: the german chocolate cake and the sour cream fudge cake.

The German chocolate cake supposedly serves 8 people, but it is huge (a 12" pan). The cake tasted great and was very moist, but it stuck to the pan despite my buttering and flouring it. I was also glad I checked it 5 minutes early as the cake was already done. I was also supposed to cut the cake into two layers, but I didn't do that as I felt the cake would have fallen completely apart. I therefore reduced the frosting recipe by one half - which was plenty of frosting for the cake (by the way, the frosting takes a long time to cook so don't give up!). Everyone loved it, but I was disappointed the cake stuck and that I didn't end up with a layer cake.

I just baked the sour cream fudge cake - the batter was delicious, but almost too much for the cake pan - mine almost overflowed upon cooking. The recipe said 35 minutes at 350, but the cake was still batter at that point. I ended up cooking it over 50 minutes and the center of the cake was still not quite done, but I thought maybe it was supposed to be that way since it was a fudge cake. I should have baked it longer, but I hate an overdone chocolate cake. Unfortunately, I didn't realize exactly how raw the center was until I turned it out of the pan - like pudding in the middle. Also, this cake stuck too, sigh, and I need to frost it and bring it to dinner with friends. It won't look pretty, but I ate the cake bits that stuck to the sides and it tasted good - I also think the edges of the cake would have been overdone by the time the center had cooked through.

All in all a bit frustrating. The taste factor is there, but I agree with others that these recipes were not properly tested, which is really unfortunate as there are many more recipes I want to try. I will proceed with caution and maybe try some of the recipes where other reviewers had success.
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