Customer Reviews

The Chocolate Bible

5 star:		(10)
4 star:		(0)
3 star:		(2)
2 star:		(0)
1 star:		(1)

 

 

An excellent book. Covers: history of chocolate, cocoa harvesting and varieties, chocolate manufacturing, tempering, making chocolate designs, chocolate decorations, cake making, chocolate fillings and coverings. Recipes include tortes, small pastries (like petit 4's and cookies), a big candy section. Also individual desserts like charlottes, mousses, souffles, and icecreams, as well as chocolate drinks. Lists equipment manfacturers in the back.

The book is beautiful and would be great for the coffee table even if you didn't use the recipes. I haven't tried any of the recipes yet, but they look sound from my experience. I feel it's different enough from other chocolate books to warrant buying. Compared to its peers that I own (Cocolat, the International chocolate cookbook, and Death by Chocolate) I would say this book excells in the presentation category for sure. It gives info on chocolate history that some of the other books don't. There are a LOT of recipes in this book. I would not recommend this book (or any of the other chocolate books I own, actually except for maybe Cocolat) for the absolute beginner unless he or she has another complementary book about cakes or pastries. The reason is while a lot of techniques are shown here, not a lot of "this is what can go wrong, and why" statements are included. So, if you goof, you might not know why. It doesn't go into which chocolate brands are the best, or talk about other ingredients (eggs, flour, etc) at all. In other words, the strengths of this book are presentation, showing techniques, history, recipe variety, but not recipe understanding. Probably my 2nd favorite chocolate book that I own (behind Cocolat). This book won the 1998 IACP award in the baking category.

If you love chocolate yourself, or if you simply know someone who loves chocolate, as I do, this is THE definitive work! It begins with a fascinating look at the history of chocolate and then goes on to give us every chocolate recipe imaginable--and some that are not! There are recipes for candies, cakes, cookies, fillings and cocoas, all generously laced with gorgeous photographs that only add to the enjoyment of the book. Of particular interest to me and my family was the recipe for Mexican chocolate sauce, a wonderful combination of chilies and chocolate. The book also has recipes and tips for decorating with chocolate. I've tried many of the recipes and all have turned out simply delicious. And, if you're looking for a dessert to impress guests, you're sure to find it here! For the chocolate lovers of the world, this book certainly has it all.

This book is a visual masterpiece, and the recipes are largely phenomenal. However, it is poorly written and edited. The recipes assume you have nothing less a professional background and easy access to the most obscure ingredients and equipment.

(acetate strips? Glucose syrup? I found the former at a kitchen supply store, not easy to come by. The latter--I needed a few teaspoons, and the only store I found that carried it sold it only in 4.4 pound tubs!)

The recipes are poorly edited. Instructions often make simply no sense whatsoever. Ingredients are sometimes listed in the instructions but not in the ingredient list. Someone needs to take a serious look at this book and edit it cover to cover.

My job is to sell chocolate - when it comes to finding a decent book on the subject, nobody knows the truffles I've seen. This book will be a gift to many of my customers who want to create decadent desserts as well as know some of the basics around chocolate and cocoa.

If you want to learn more about chocolate, buy this book. If you want to taste some of the best chocolate made in America...

This is truely a chocolate bible. It coveres everything from the origins of chocolate to its preparation and storage. As an expert, I highly recommend this book. It can be used by a layman or a professional. Buy it, you won't be sorry.

This is the book I have been looking for. It has everything the chocolate lover needs. Everything from the history of chocolate, types of chocolate, how chocolate is made, through melting, tempering, molding and cooking with chocolate. You will not be sorry that you added this one to your collection.

I wasnt sure if I was going to like the CHOCOLATE BIBLE when I had ordered it. I dont always have the best luck in ordering books. I was very, very happy about this book. I loved it!. I also couldnt put it down. It has a complete history of chocolate and lots of incredible recipes. I refer to it daily. The CHOCOLATE BIBLE has many pictures and complete instructions. Everything is so precise and so easy to follow. It has helped me learn techniques in baking as well as the design of the finished product....turning it into a masterpiece. Im sure it can help you too.

I am an avid collector of cake and pastry cookbooks, and this is by far the best one in my collection. The instructions have been defined in detail and are very easy to follow. The cakes I tried turned out beautifully and were much completemented on by my guests. This is a must for anyone with a passion for baking, decorating or with a passion for chocolate and its history.

I just purchased this book. I find it excellent. Although I am a professional chef I think this book is very user friendly for the home cook. An earlier reviewer said they couldn't find glucose syrup. You can buy it in most super markets they just call it corn syrup. Use the white variety if available. It's also good for making sponge toffee.

What a treasure of a book. Not only visually delightful it is very educational as well. Makes you drool just seeing it on the table, thus it is dangerous to diets.