Chocolate: From Simple Cookies to Extravagant Showstoppers [Hardcover]

Nick Malgieri (Author)

Book Description

Release date: September 9, 1998

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.

Editorial Reviews

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

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.

See all Editorial Reviews

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: 9.5 x 8.4 x 1.6 inches
• Shipping Weight: 3.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (23 customer reviews)
• Amazon Best Sellers Rank: #244,831 in Books (See Top 100 in Books)
  • #64 in Books > Cookbooks, Food & Wine > Baking > Chocolate

More About the Author

NICK MALGIERI, former Executive Pastry Chef at Windows on the World and 1996 inductee into Who's Who of Food and Beverage in America, is currently director of the baking program at the Institute of Culinary Education. The author of nine other cookbooks, including the James Beard winner How to Bake and the IACP/Julia Child Cookbook award-winner Chocolate, Nick's recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet, and Bon Appetit. He is a contributing editor of Dessert Professional and writes a monthly column for Tribune Media Services. Nick has appeared on national morning shows and local television throughout the United States, as well Food Network and Martha Stewart. Visit him online at www.nickmalgieri.com

Most Helpful Customer Reviews

20 of 21 people found the following review helpful

5.0 out of 5 stars The kind of treatment only chocolate deserves February 2, 2004

By Elliot Essman

Format:Hardcover

Nick Malgieri would not be Nick Malgieri if he didn't begin his book with a complete overview of the history and culture of this enigmatic ingredient. You'll get to appreciate what a long road chocolate has traveled since the Spanish conquistadors first learned of it from the Mexican Aztecs in the sixteenth century. Chocolate charmed (and addicted) Europe as a beverage for several centuries, but it wasn't until the nineteenth century that European pioneers like Conrad van Houten, Rudolphe Lindt, and Jean Tobler (all of whose names have been immortalized as high-end chocolate brands), and Americans like James Baker (of the baking chocolate brand) and Milton Hershey (of the Pennsylvania chocolate giant) brought chocolate into the food industry mainstream. Cacao trees are maddeningly difficult to grow; harvesting must be done by hand; beans must be fermented, then sun-dried, then roasted, and only then is the cacao shipped from its tropical home to chocolate factories all over the world. In the factory, the cacao goes through a number of sophisticated and costly processes that result in the many varieties and quality levels of chocolate products we now take for granted.

Nick Malgieri's Chocolate is a demanding, no-compromises book, simply because there are so many ways home cooks can be tempted to relax their standards. Inexpensive "compound chocolate," a product based on cottonseed oil, is one of them. It's easy to work with and inexpensive, but it's not the real thing. Chef Nick would rather have us learn to achieve a temper pure cocoa-butter-based chocolate, the way the professionals do, for better flavor, surface sheen and that quality chocolate "snap...." Tempering involves coaxing the fat molecules in the chocolate to line up in the right direction; it requires quick wits and sensitivity to small temperature variances. It sounds tricky at first, but Malgieri is a dedicated teacher; he won't let you fail. You break through barriers, you learn, and you become a better cook.

Food photographer Tom Eckerle's contributions to Chocolate are exquisite, capturing every chocolate grain and nuance of shade, but Malgieri's scholarship, depth and leadership qualities make Chocolate a must-have-on the counter, not the shelf. (It's a handsome volume but, go ahead, stain it.) The cakes section alone is book length: first explaining in detail basic methods for producing cake layers for chocolate cakes, using genoise and sponge cake rounds and sheets, then moving into scores of meticulously delineated examples of plain cakes ("Chocolate Sour Cream Cake"), single-layer cakes ("Vermont Farmhouse Devil's Food Cake"), rolled cakes ("Swiss Roll," and the "Traditional Bűche de Noël" or "Yule Log"), layer cakes ("Chocolate Chestnut Cake"), meringue cakes ("Chocolate Pavlova"), molded cakes ("Chocolate Hazelnut Mousse Cake"), cakes in bowls ("Chocolate and Vanilla Trifle"), and individual cakes ("Chocolate Buttermilk Cupcakes with Boiled Icing"). Malgieri goes on to give equal depth to cookies, creams, mousses, custards and soufflés, ices and frozen desserts, pies, tarts and pastries, chocolate confections, sauces and beverages, and finally a pair of sections on the demanding subjects of chocolate decorations and showpieces.

Every recipe in Chocolate fits in with Malgieri's overarching purpose as an educator: to cover the field, teaching, explaining, and coaching serious, intelligent cooks, both amateur and professional. This kind of painstaking groundwork is necessary, if one is to show true respect for the world's most demanding culinary ingredient.

Food writer Elliot Essman's other reviews and food articles are available at [...] Read more ›

14 of 14 people found the following review helpful

5.0 out of 5 stars CHOCOLATE- a complete and thorough book July 11, 2000

By Wendy-Benicia Cake Company

Format:Hardcover

When I received this book I was so anxious to open it. I needed a good thorough book on chocolate that I could take with me here and there. I was very pleased with the over all book. It has a wide range of recipes and includes the history of chocolate as well as types of chocolate. CHOCOLATE gives you recipes ranging from cakes to creams, cookies, sauces, confections and decorations. (chapter 10, SHOWPIECES AND DECORATING PROJECTS is one of my favorite chapters) There are about 380 recipes in this book. Each recipe is easily understandable and so far extremely delicious. I use this book on a regular basis. My clients also get a chance to look through and pick out deserts they are interested in. One important rule when picking out a recipe book is to know that the recipes are used, tested and valued among chefs as well as the lucky ones who get to eat the deserts. I would recommend this book to anyone who loves to bake or does it for a living such as I do. It is thorough, interesting, and insightful. WARNING: Make sure you aren't reading this book on an empty stomach. It'll make your mouth water.

13 of 14 people found the following review helpful

5.0 out of 5 stars An excellent addition to any chocolate lover's library. October 17, 1999

By A Customer

Format:Hardcover

Nick Malgieri has out-done himself with this book. Every recipe I have tried has yielded fantastic results and tons of compliments. His instructions are clear and accurate. The ingredients are simple and the recipes are straight-forward. This is my favorite chocolate cookbook. When entertaining, I reach for this cookbook first.

7 of 7 people found the following review helpful

5.0 out of 5 stars Schokoladey, simple delicious September 6, 2002

By Serene Seah

Format:Hardcover

Who can ever resist Chocolate, schokolade or Chocolat? Ansolutely< nobody, especially not when Nick presents so many choices to choose from, cookie, cake, beverage...you name it, Nick has it. Even my husband, who is very choosy and doesn`t like sweet stuff loves Nick's Grandmaman's cake, which is simply perfect to bake for the two of us. His cake recipes cater for the large crowd to the meagre few. His recipes are so good and makes one difficult to resist chocolate (tho I'd wish that Nick helps his non-American audience a little by having some substitutes for cake flour as this is required in some of his recipes)and that's why I can't wait for his Perfect Cakes book to be out. Excellent work!

8 of 9 people found the following review helpful

5.0 out of 5 stars One of my very favorite cookbooks in the world April 3, 2002

By Catherine S. Vodrey

Format:Hardcover

As a food writer and avid chocolate lover, I am fairly picky about the cookbooks to which I give shelf space. Nick Malgieri's superb "Chocolate" is possibly one of my favorite cookbooks of all time--so much so that if I had to choose just ten cookbooks to keep, and discard all the others, "Chocolate" would fall in that exclusive top ten group.

Malgieri is well-aided by the sumptuous photographs Tom Eckerle has provided. Eckerle manages to make the chocolate goodies herein have gorgeous color and saliva-inducing texture--you practically want to lick the pages!

Everything I've tried from "Chocolate" has been great, but the Frozen Chocolate Bourbon Souffle is possibly the most direct chocolate experience I've ever had. This amazingly amazing dessert is hands down the most chocolatey chocolate dessert I've ever made. It used practically ever pot and pan in the house, but the results were so stunningly good that I was ready to bow down and kiss Malgieri's feet.

8 of 9 people found the following review helpful

4.0 out of 5 stars a nice, broad collection of recipes, not much technical info June 24, 1999

By A Customer

Format:Hardcover

This book contains a comprehensive collection of recipes, but not much else. It lacks the extra something found in the best books, like the Pie and Pastry Bible by Ruth Levy Beranbaum, which has a lot of troubleshooting info and technical information, or Baking with Julia, which has more in-depth instructions and pictures. The book is worth owning for the recipe collection, though.