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The Great Book of Chocolate

The Chocolate Lover's Guide with Recipes

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Paperback published by Ten Speed Press (Ten Speed Press)

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About This Book
The Great book every chocophile has been waiting for, pastry chef David Lebovitz's guide is a jam-packed snapshot of the global chocolate picture. In this compact volume, he gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. More than 30 of his favorite chocolate recipes—from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies—are icing on the cake. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day—and with THE GREAT BOOK OF CHOCOLATE in hand, he figures the rest of us will too.
  • A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz.
  • Includes more than 50 location and food photographs.
  • Chocolate‚Äîlike its predecessors coffee, wine, and bread‚Äîis the latest darling of the food scene.
  • The New York Times on Lebovitz's first book: ‚ÄúInstructions are clear and simple, and the recipes are so good that it becomes clear what a master baker he is.‚Äù
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    The Great book every chocophile has been waiting for, pastry chef David Lebovitz's guide is a jam-packed snapshot of the global chocolate picture. In this compact volume, he gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. More than 30 of his favorite chocolate recipes—from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies—are icing on the cake. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day—and with THE GREAT BOOK OF CHOCOLATE in hand, he figures the rest of us will too.
  • A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz.
  • Includes more than 50 location and food photographs.
  • Chocolate‚Äîlike its predecessors coffee, wine, and bread‚Äîis the latest darling of the food scene.
  • The New York Times on Lebovitz's first book: ‚ÄúInstructions are clear and simple, and the recipes are so good that it becomes clear what a master baker he is.‚Äù
  • Product Details
    Paperback (176 pages)
    Published: April 15, 2004
    Publisher: Ten Speed Press
    Imprint: Ten Speed Press
    ISBN: 9781580084956
    Other books byDavid Lebovitz
    • The Sweet Life in Paris

      The Sweet Life in Paris
      Delicious Adventures in the World's Most...
      NEW YORK TIMES BESTSELLING AUTHOR OF MY PARIS KITCHEN Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood. But he soon discovered it's a different world en France. From learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David's story of how he came to fall in love with—and even understand—this glorious, yet sometimes maddening, city. When did he realize he had morphed into un vrai parisien? It might have been when he found himself considering a purchase of men's dress socks with cartoon characters on them. Or perhaps the time he went to a bank with 135 euros in hand to make a 134-euro payment, was told the bank had no change that day, and thought it was completely normal. Or when he found himself dressing up to take out the garbage because he had come to accept that in Paris appearances and image mean everything. The more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown Sugar–Bourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and Mocha–Crème Fraîche Cake, will have readers running to the kitchen once they stop laughing. The Sweet Life in Paris is a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.

      Ready for Dessert

      Ready for Dessert
      My Best Recipes
      Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies.   With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time.   Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.

      The Perfect Scoop

      The Perfect Scoop
      Ice Creams, Sorbets, Granitas, and Sweet...
      Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors and a bountiful helping of the author’s expert techniques, this collection of frozen treats ranges from classic (Chocolate Sorbet) to comforting (Tin Roof Ice Cream), contemporary (Mojito Granita) to cutting edge (Pear-Pecorino Ice Cream), and features an arsenal of sauces, toppings, mix-ins, and accompaniments (such as Lemon Caramel Sauce, Peanut Brittle, and Profiteroles) capable of turning simple ice cream into perfect scoops of pure delight. From the Hardcover edition.

      The Sweet Life in Paris

      The Sweet Life in Paris
      Delicious Adventures in the World's Most...
      An American pastry chef living in Paris shares his deliciously funny, offbeat, and irreverent look at the city of lights.

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