Chocolate: From Simple Cookies to Extravagant Showstoppers {FIRST EDITION}

Malgieri, Nick

ISBN 10: 0060187115 / ISBN 13: 9780060187118

Published by HarperCollins Publishers, Inc., New York, New York, U.S.A., 1998

About this Item

"Nicki Malgieri, who taught us everything we need to know about baking in HOW TO BAKE, takes on chocolate, the world's favorite food. With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency. In ten chapters, Nick offers a primer on basics and every kind of chocolate from cocoa to chips and white chocolate {and why it isn't really chocolate in the strictest sense} to big dark slabs of the world's favorite luxury food and the many, many ways to enjoy it." This book has 464 pages and is profusely illustrated.

Seller Inventory # 038878

Bibliographic Details

• Title: Chocolate: From Simple Cookies to Extravagant Showstoppers {FIRST EDITION}
• Publisher: HarperCollins Publishers, Inc., New York, New York, U.S.A.
• Publication Date: 1998
• Language: English
• ISBN 10: 0060187115
• ISBN 13: 9780060187118
• Binding: Illustrated Hardcover
• Edition: First Edition {First Printing}
• Condition: Fine
• Dust Jacket Condition: Fine
• Seller catalogs:
  • Cookbook

About this title

Synopsis

Nick Malgieri, who taught us everything we need to know about baking in How to Bake, takes on chocolate, the world's favorite food. With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency. In ten chapters, Nick offers a primer on basics and every kind of chocolate from coca to chips and white chocolate (and why it isn't really chocolate in the strictest sense) to big dark slabs of the world's favorite luxury food and the many, many ways to enjoy it.

Information on storage, handling, and the fundamentals needed to create chocolate confections is clear and concise. Recipe sections include everything you need to know to turn the food of the gods into desserts for us mortals: cakes and cookies, creams and custards, ice creams, pies and pastries, sauces and beverages, truffles and pralines, dipped and molded chocolates, all adapted for the home cook.

Illustrated with four-color photographs throughout, all 380 luscious recipes will send a shiver of delight down the spine of every chocolate lover. Chocolate is definitive without being intimidating; it is a true home companion for anyone who wants to cook with chocolate.

About the Author

Nick Malgieri is the author of seven books, including A Baker's Tour, Perfect Cakes, Chocolate, and the James Beard Award-winning How to Bake. He is director of the baking program at the Institute of Culinary Education in New York City. His website, www.nickmalgieri .com, includes a schedule of his guest teacher appearances across the country.