- Gebundene Ausgabe: 240 Seiten
- Verlag: Studio; Auflage: 1st U.S. Ed (1. September 1997)
- Sprache: Englisch
- ISBN-10: 0670873713
- ISBN-13: 978-0670873715
- Größe und/oder Gewicht: 23,6 x 2,3 x 30,5 cm
- Durchschnittliche Kundenbewertung: 5 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 1.398.371 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
The Chocolate Bible: The Definitive Sourcebook with Over 600 Illustrations (Englisch) Gebundene Ausgabe – 1. September 1997
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Okay, we know you only read The Chocolate Bible for the articles, but will your friends believe you? After all, this stunning book is so overflowing with luscious photographs of chocolate in all its delectable varieties, shapes, and forms that it's hard to believe one could get any reading done under the circumstances. Still, if you can tear your eyes away from the illustrations, the text in this beautiful reference work is well worth perusing. From the history of chocolate in the first chapter to the recipes featuring a savory rather than sweet version of the bean in the last, The Chocolate Bible lives up to its name as the definitive resource.
Consider unusual dishes such as Noodles with Chocolate or Mexico's wondrous combination of chiles and chocolate to make Mole sauce; how about a recipe for modeling chocolate--a substance you're meant to play with, not eat--The Chocolate Bible has them all. Recipes for macaroons and tortes, wafers and candies, cakes, fillings, and beverages are at the heart of the book, but even if you never attempt a single one, you'll still get hours of pleasure just leafing through the pages--reading the articles, of course.
The definitive sourcebook of chocolate recipes. With over 600 illustrations.
The book is beautiful and would be great for the coffee table even if you didn't use the recipes. I haven't tried any of the recipes yet, but they look sound from my experience. I feel it's different enough from other chocolate books to warrant buying. Compared to its peers that I own (Cocolat, the International chocolate cookbook, and Death by Chocolate) I would say this book excells in the presentation category for sure. It gives info on chocolate history that some of the other books don't. There are a LOT of recipes in this book. I would not recommend this book (or any of the other chocolate books I own, actually except for maybe Cocolat) for the absolute beginner unless he or she has another complementary book about cakes or pastries. The reason is while a lot of techniques are shown here, not a lot of "this is what can go wrong, and why" statements are included. So, if you goof, you might not know why. It doesn't go into which chocolate brands are the best, or talk about other ingredients (eggs, flour, etc) at all. In other words, the strengths of this book are presentation, showing techniques, history, recipe variety, but not recipe understanding. Probably my 2nd favorite chocolate book that I own (behind Cocolat). This book won the 1998 IACP award in the baking category.