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Chocolate: From Simple Cookies to Extravagant Showstoppers Hardcover – September 9, 1998


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Chocolate: From Simple Cookies to Extravagant Showstoppers + Bake!: Essential Techniques for Perfect Baking + Perfect Cakes
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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: 1.6 x 8.3 x 9.4 inches
  • Shipping Weight: 4.4 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: #549,243 in Books (See Top 100 in Books)

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.

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

Customer Reviews

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Try the Frozen Chocolate Mousse Pie, it's a winner!
rodboomboom
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.
Elliot Essman
I would recommend this book to anyone who loves to bake or does it for a living such as I do.
Wendy-Benicia Cake Company

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By Wendy-Benicia Cake Company on July 11, 2000
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.
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20 of 21 people found the following review helpful By Elliot Essman on February 2, 2004
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.
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13 of 14 people found the following review helpful By A Customer on October 17, 1999
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.
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7 of 7 people found the following review helpful By Serene Seah on September 6, 2002
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!
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19 of 24 people found the following review helpful By jerry i h on July 29, 2004
Format: Hardcover Verified Purchase
The author is famous and comes with quite a pedigree. In the introductory material, he festoons the reader with stories of working in Europe with the finest confectioners and chocolatiers; unfortunately, this experience does not seem to be reflected in the recipes of this rather ordinary book on chocolate. In the end, I suggest that you forget this book and instead pick up one of the many fine chocolate cookbooks put out by Hershey's.

The first dozen or so pages cover equipment, chocolate, ingredients, tempering, etc. It is brief, declamatory, and useless. The instructions for Buche de Noel were extensive, imprecise, and confusing. Some of the cake assembly requires professional techniques, none of which is explained. I laughed when the author expects people to have an oven big enough to accommodate 4 cookie sheets at the same time (in the recipe for his recreation of LeNotre's Concorde Cake). Molded cakes are no easy matter, and the instructions in this book are woefully inadequate. For Rigotorte, the author casually tosses off the recipe for a chocolate pate sucree in 3 sentences; properly treated, this basic but not easy recipe should take 3 pages. The instructions for tempering chocolate are sufficient only for someone who has done it before. The last chapter has several worthwhile showpieces (suitable only for those with some experience), but it could use a few more pictures.

The most basic recipe in the book, genoise, is the oddball version that uses a substantial amount of cornstarch; it does work, but is inferior to the standard version using all flour. A good genoise should also use butter which his does not, but he gets a pass; on the other hand, the recipe gives rather fuzzy directions for how long to beat the batter.
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