Number of Pages: 272
Vendor: Running Press
Publication Date: 2011
|Dimensions: 10.25 X 8.25 (inches)|
Availability: Usually ships in 24-48 hours.
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The more than 170 easy recipes are based on five essential building blocks or ganaches (glaze or filling made from chocolate and cream) that allow you to whip up luscious chocolate delights minutes before dinner. Choclatique includes recipes for cakes, candies, cookies, custards, hot chocolate, ice cream, milkshakes, muffins, sauces, smoothies, tarts, trifles, waffles, and more. Illustrated with beautiful full-color photography throughout.
Mary Goodbody was a senior editor for Chocolatier Magazine from 1985 until 2002, and wrote the magazine’s first cookbook, Glorious Chocolate. She lives in Fairfield, CT.
Barbara Fairchild, Culinary Authority
"An ambitious, impressive cookbook with a clever premise: Using easy-to-make ganache as the basis for a range of all kinds of delicious chocolate desserts. What's not to love?"
Jeffrey Dryfoos, Publisher Dessert Professional Magazine
"I have known Ed as a Chocolatier and now see him as an author. This, his first book, is an excellent addition to anyone's kitchen library. For those who do not make dessert at home, well you are in for a real treat. Ed makes dessert something that anyone can now achieve."
Tish Boyle, cookbook author and dessert blogger
"The Choclatique Cookbook delivers an inspiring collection of knock-out desserts for chocolate lovers, and its also a fascinating read. Ed Engeron has traveled all over the world in search of the best chocolate, and the stories of his far-flung adventures are as engaging as his recipes. For a chocophile, it doesnt get much better than this."
"Before presenting the recipes, Engoron, an award-winning chef and cofounder of the premium California chocolate boutique Choclatique, details the history of chocolate, buying and caring for chocolate, and using all the senses to appreciate it fully. (Break the chocolate and listen for the snap. Smell the bar at the broken point….) All of the recipes call for ganache, which is relatively simple to prepare but should be made separately a day beforehand. Some recipes require specialized ingredients or cookware, which novice cooks may not have on hand. Gluten-free, dairy-free, and vegan recipes are noted. The finished book will feature QR codes that link to video demonstrations; a buying guide for "keen stuff" is included. VERDICT Mouthwatering recipes for chocolate lovers who are willing to devote an hour or two (or maybe more) to create a chocolate dessert with maximum wow power."
"…reads as both a cookbook and travel journal…his unique stories about his adventures abroad are nicely woven throughout the book…"
"Death by chocolate has never been more pleasurable than while perusing these 150 hedonistic desserts. Combining ease and elegance, Engoron makes sating the chocoholic in you sweet and easy with recipes like Never-Fail Molten Lava Cake and Chocolate French Silk Pie."
"This is a fun, delightful collection. Illustrated with full-color photography, it will have cooks exploring Engorans wonderful world of chocolate where the only limitations are our imaginations."
"Chocolate lovers will discover chocolate they didnt know existed."
"All chocolate-lovers beware! The Choclatique cookbook by Ed Engoron provides a mouthwatering display of 150 decadent desserts all featuring creamy, smooth chocolate. While some may argue that a cookbook dedicated solely to chocolate isnt a "must have" they'd be wrong. Every modern chef needs a few surprises up her sleeve and serving Spicy Chocolate Swirl Cakes, 3D Chocolate-filled Pancakes or Show-stopping Chocolate Pasta is sure to do the trick. Plus, the book looks good enough to eat, so you can leave it on your coffee table to enhance your guests' cravings."
Candy Industry magazine
"The book will no doubt delight both professional chefs and chocolate novices alike."
"If you want a very solid, straightforward chocolate cookbook, this is it. Ed Engoron, founder of the chocolate company that shares this books title, is a chef and food consultant, but has crafted recipes that are approachable and reliable. Look for good renditions of molten center chocolate cakes, mousses, sauces and the like."
Todays Diet & Nutrition
"A slice of heaven for chocoholics."