Free Download Chocolate: From Simple Cookies to Extravagant Showstoppers, by Nick Malgieri
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Chocolate: From Simple Cookies to Extravagant Showstoppers, by Nick Malgieri
Free Download Chocolate: From Simple Cookies to Extravagant Showstoppers, by Nick Malgieri
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Amazon.com Review
Nick Malgieri is one smart cookie. He opens Chocolate with information about all the basics on our favorite sweet's history and production. He then moves right into 360 recipes. Chocolate provides recipes for every intensity of chocolove and all levels of culinary skills. There are simple mix-bake-cut cakes, a mud-rich fudge sauce that hardens on ice cream, a collection of ice creams to go with it, and a killer Rich Chocolate Mousse. Any comfortable cook, particularly one who's mastered the techniques in How to Bake, Great Italian Desserts, and Malgieri's other equally clear and precise works, can turn out Cream Puff Truffles, Chocolate Brownie Tart, a French Buche de Noel, and most of the other recipes in this dessert-lover's dream book. Dedicated amateurs and professional cooks will appreciate Malgieri's explicit guidance for the process of tempering, which is necessary for making certain chocolate confections, and the recipes for European-style molded confections such as liqueur-filled cordials, and hand-dipped masterpieces, including Raspberry Tricolors. Less ambitious chocoholics might attempt the 26 kinds of truffles or play with Chocolate Plastic for making decorations. And no one should miss Chocolate's final chapter, the over-the-top "Showpieces and Decorating Projects." This book is lavish with color photos. The chapter openings, shot with the artistry of Irving Penn still lifes, are so breathtaking you can taste them. --Dana Jacobi
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From Library Journal
In the style of Malgieri's authoritative How To Bake (LJ 8/95), here is a comprehensive guide to chocolate, with more than 300 recipes for cakes, creams and mousses, pies and tarts, sauces, and more. The introduction covers the basics, and each succeeding chapter elaborates on specific desserts and confections, with recipes usually organized from easiest to most elaborate. Instructions are clear though fairly concise (Malgieri's no Maida Heatter), but there are detailed directions for working with chocolate and other trickier techniques. Marcel Desaulniers's chocolate books (e.g., Death by Chocolate Cookies, LJ 12/97) are flashier, but Malgieri covers a lot more ground. Highly recommended.Copyright 1998 Reed Business Information, Inc.
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Product details
Hardcover: 480 pages
Publisher: William Morrow Cookbooks; 1 edition (September 9, 1998)
Language: English
ISBN-10: 0060187115
ISBN-13: 978-0060187118
Product Dimensions:
8 x 1.4 x 9.2 inches
Shipping Weight: 4.4 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
29 customer reviews
Amazon Best Sellers Rank:
#620,913 in Books (See Top 100 in Books)
I love this book. It is the best book on chocolate I have ever read. All the recipes I've tried have been absolutely fabulous! A lot of them are VERY rich, so a tiny bit goes a long way as far as serving sizes go. I only wish there was a photo of EVERY finished recipe, but there are still a lot of photos, especially of unusual or different things (I mean hey, we all know what a layer cake looks like, after all). Very clear instructions too.
My second time buying this. This one for a gift.
There isn't anything I've tried in this book that hasn't been wonderful. My very favorite thing would be the cinnamon stick truffles -- a friend says I should call them chocolate fudge explosions!No, there aren't a lot of pictures; on the other hand, I don't happen to think they're necessary. No, there isn't an overwhelming amount of technical advice, but there is just enough, and I happen to think that's good enough.
I LOVE this book. I look for recipes which I can make from the ingredients and equipment that I already own or which require me to buy few new ingredients. I made the Chocolate Buttermilk Cupcakes on p. 128 and it turned out really well. My six year old said I make the best cupcakes! However, I did think it was a little firmer than I usually like cupcakes to be. So next time I make it I will use 1 1/3 c of flour instead of 1 1/2 c. It also could be that I kept them in the oven too long. Anyway, I didn't make the boiled icing that the cupcakes were topped with so I can't rate that. Page 41 has a recipe called Grand-Maman's Chocolate Cake. The ingredients are 3 eggs, 3/4 c sugar, 1 stick butter, 4 1/2 oz bittersweet chocolate, 3/4 c all purpose flour and icing sugar for finishing the cake. Apart from the last ingredient I have everything at home. So this will be my next project. The extravagent showstoppers really are out of my league and I know I will never attempt to make them, but the book is still wonderful.
This book along with Nick Malgieri's Baker's tour helped me get off crack. Powerful stuff.
I have not had time to make much from this book, but I am a true Chocoholic so it will get plenty of good use.Wish that I had the time to make every recipe!
Nice book ! Great price and quick ship !! What more could you want. Thanks !!
Lots of good tips and info in here.
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