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Providing a history of chocolate, this book also covers how and where the coca plant grows, how chocolate's made, the different varieties, all the manufacturers, sources of information and suppliers, and recipes for confectionery, cakes, biscuits, pastries, pies, puddings, sauces and decorations.
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The secret of the uniquely, irresistibly seductive quality of chocolate, according to Sara Jayne-Stanes, is that it is the only substance to melt at blood temperature, "gently exploding into a warm, sensual liquid, filling your mouth with an incomparable, hedonistic feeling that you just want to go on and on ..." I think we get the picture. Another, complementary, view of its attraction is indicated by the scientific name accorded it by Linnaeus: Theobroma, food of the gods. Chocolate:The Definitive Guide is a loving homage to this extraordinary substance by one of Britain's finest professional chocolate makers. It's difficult to convey the riches of this marvellous book. Sara Jayne-Stanes begins by outlining the history of chocolate, from its prehistoric Mesoamerican origins to its current paradoxical status as both bland, trashy global comfort food and expensive luxury commodity. The latter of course is her preoccupation. Chocolate, it seems, is as susceptible as wine to thevagaries of climate and terroir.
Utterly thorough instructions on the preparation of chocolate for any and all types of cooking are followed here by a series of recipes that will have chocoholics on their knees. From sauces, petits fours, cakes and gateaux, through puddings, ices and mousses, there is nothing that isn't rich, exciting and fulfilling. So, a fabulous recipe for Brownies; or a Roule Marquis from Michel Roux; or Shaun Hill's Warm Chocolate Cake with Cherry or Apricot Compot; or Frozen Mississippi Mud Pie; or, to climax, a trio of plain, milk and white chocolate truffles. As if that weren't enough, a few savoury recipes involving chocolate are appended: The famous Mexican Mole Poblano, of course, but also a Spanish dish of fish stewed in onions with chocolate and mushrooms and a Bordelaise one of lampreys in a red wine stew spiked with chocolate.
Chocolate addicts, and you know who you are, will need no encouragement.(Need I say, the recipes are all most achievable.) For the rest of us, Sara Jayne-Stanes offers a legitimate route to shameless pleasure. --Robin DavidsonReview:
"Sara's chocolate truffles are one of the marvels of the edible world. Her book is just as good and lasts rather longer." Matthew Fort, Food and Drink Editor, The Guardian; "This is truly a magnum opus. The history is highly readable and particularly absorbing. The Chocolate Clinic is a brilliant idea and then the recipes! Their breadth and range must be unique in scope. Since I have never tasted better chocolate truffles than Sara's the inclusion of her own recipe alone must be worth the price of the book to any chocolate lover." Frances Bissell, The Times"
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Book Description -. Hardcover. Condition: Very Good. Chocolate: The Definitive Guide This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Seller Inventory # 7719-9781902304199
Book Description Grub Street 31/10/1999, 1999. Condition: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. Seller Inventory # 6545-9781902304199
Book Description Grub Street 31/10/1999, 1999. Condition: Good. Will be shipped promptly from UK warehouse. Book is in good condition with no missing pages, no damage or soiling and tight spine. There may be some dog-eared pages showing previous use but overall a great book. Seller Inventory # 9053-9781902304199
Book Description Grub Street Publishing, 1999. Hardcover. Condition: Used; Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence!. Seller Inventory # mon0001764744
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Book Description Grub Street, 1999. Paperback. Condition: Used: Good. Seller Inventory # SONG1902304195
Book Description Grub St London 1999, 1999. 25 x 22cm, 204pp, b&w illuast, hardcover in dustjacket, good+ Survey of every aspect of chocolate "from pod to palette' by leading food writer and chocolatier. Includes 150 tried & tested recipes. Seller Inventory # 154407
Book Description Grub Street, 1999. Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good-. DJ has small tear, edge wear, creases, scratches, rubbed corners/spine, slightly chipped. Boards have edge wear, rubbed corners/spine. No writing. Book. Seller Inventory # 027066
Book Description Grub Street, 1999. Hardcover. Condition: Good. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be ex-library. Shipping & Handling by region. Buy with confidence, excellent customer service!. Seller Inventory # 1902304195