Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate
Robert Steinberg; John Scharffenberger
Language: English
Published by Hyperion, 2006
- Hardcover
- Used
Seller: ThriftBooks-Reno, Reno, NV, U.S.A.ThriftBooks-Reno
AbeBooks seller since May 25, 2012
Condition: Used - Very good
£ 5.22
Quantity: 1 available
Add to basketItem description from seller
Seller Inventory # G1401302386I4N01
- Title
- Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate
- Author
- Robert Steinberg; John Scharffenberger
- Publisher
- Hyperion
- Publication year
- 2006
- Condition
- Very Good
- Dust jacket
- No Jacket
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1401302386
- ISBN 13
- 9781401302382
- Item weight
- 3.27 pounds
As Americans have become fascinated by chocolate, and especially high-quality chocolate, one name has risen above the rest: Scharffen Berger. Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award-winning vintner, the company's confections have won a following among food professionals and home cooks alike. Now, in their first cookbook, the duo shares their passion with the world.
The Essence of Chocolate features more than one hundred spectacular -- and often simple -- recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs. It is divided into three sections: "Intensely Chocolate," which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; "Essentially Chocolate," with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and "A Hint of Chocolate," with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub. And all will work magnificently with any high-quality chocolate. Filled with helpful tips, sumptuous photographs, and the story of how chocolate is really made, here is a book that is every bit as seductive as its subject.
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