Chocolat [Hardcover]

Stéphan Lagorce (Author)

Book Description

Publication Date: November 1, 2008

A decadent cookbook in a unique and sumptuous package, Chocolat an inspired gift for both connoisseurs and chocoholics.

Culinary instructor on the science of chocolate at the Agro Paris Tech Science and Industry Institute, author and Chef, Stéphan Lagorce, shares his knowledge and passion for the topic in 40 exciting recipes, information on the basics of discovering and savoring quality chocolate, and advice on how to buy it, store it, and tricks for cooking with it.

The 40 essential recipes in Chocolat reflect the "fundamentals" of cooking with chocolate. From the classic Chocolate Fudge and Chocolate Custard Cream to international confections such as Chocolate Mendiants and Chocolate Roulade, Stéphan's recipes will inspire both beginners and those more seasoned cooks.

Editorial Reviews

About the Author

Stefan Lagorce is both chef and author. He is an expert in the application of theory to practice in culinary matters, having studied Agro-food science and technology and trained under two renowned chefs in France. He runs a course on the science of chocolate at the Agro Paris Tech Science and Industry Institute. Stefan has also written several works for Hachette Pratique in France, including books in the Collection Cyril Lignac and Popotes des Potes.

Product Details

• Hardcover: 159 pages
• Publisher: Hamlyn (November 1, 2008)
• Language: English
• ISBN-10: 0600619044
• ISBN-13: 978-0600619048
• Product Dimensions: 13.8 x 7.1 x 0.8 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,252,354 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars I want to eat this book., January 17, 2010

By 

Eric "ZeptoGator" (Vienna, VA) - See all my reviews

This review is from: Chocolat (Hardcover)

I want to eat this book. If you like dark chocolate and prefer it more on the bitter side this is a excellent choice. The photos are delicious, and the variety and depth of chocolate-related subjects are good considering the modest size of the book. It is not an encyclopedia of chocolate recipes but rather an essential guide. If you want recipes for chocolate chip cookies or some other treats where chocolate is merely part of a supporting cast, look elsewhere. If you want recipes where chocolate is the main attraction, front and center, supported by wine, liquors, cigars, other spices, and a variety of other foods, this is what you are looking for. The book begins with how to taste chocolate, ends with photos of cacao beans and lists of the grande crus of chocolate, and covers everything in between. Thanks to this book I have officially begun my own personal era of chocolate!