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ChocolateChocolate Hardcover – September 23, 2005
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Yockelson (Baking with Flavor) has produced a book that is both encyclopedic and deeply personal, combining detailed information, clear instructions and engaging anecdotes. Even the most seasoned cacao bean lover will find surprises among the 200-plus recipes, while bakers at every level of expertise will appreciate the meticulous guide to techniques and ingredients (which includes a chart showing the relative strengths and uses of 180 different chocolates, from powders to Milky Way bars and imported brands). Recipes are organized around flavors, textures and themes, like "Back-to-Basics Chocolate Cakes," "Chocolate Pancakes" and "Mudslide." Whether explaining the family history of Chocolate Chip Cracks or Grandma Lily's Marble Cake, or the technical challenges of Bittersweet Chocolate Creams or Sweet Chocolate Streusel Tea Biscuits, Yockelson expands the reader's stereotypes about chocolate. It's a complex and seductive ingredient for grown-up eaters and the most sophisticated cooks. With 150 color photographs in a lush, oversized format, this work is destined for a long life on every serious baker's shelf. Agent, Mickey Choate. (Aug.) (Publishers Weekly, May 9, 2005)
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Top Customer Reviews
Having said that (and adding that the author's "Baking by Flavor" doesn't wear garlands, thank you Lisa) I've really enjoyed perusing "Chocolate Chocolate". The author has truly provided a wealth of info and the title of chocolate bible wouldn't be much of an exaggeration. The recipies are geared more toward the kinds of things one might make on a dull weekend afternoon, and avoid the complex, showy items.
The recipies consist of the following categories:
1) Brownie style
2) Back-to-basics chocolate cakes
3) Black bottom cupcakes and more
4) Chips and chunks
5) Chocolate and streusel, chocolate and nuts
6) Chocolate and toffee
7) Chocolate birthday cakes
8) Chocolate bread
9) Chocolate coffee, Bundt, and pound cakes
10) Chocolate in big muffins, biscuits, and scones
11) Chocolate in layers
12) Chocolate memories
13) Chocolate pancakes, chocolate waffles
14) Chocolate tender, chocolate crunchy
15) Chocolate, caramel, and nuts - a turtle twist
16) Deep, dark, and bittersweet
17) Double chocolate
18) Flourless and almost-flourless chocolate cakes
19) Heirloom chocolate cakes
21) Liquid chocolate and homemade marshmallows
The author adds a wonderfully useful "Storing and freezing chocolate baked goods" section that comes in handy when your eyes are bigger than your stomach and you've been unable to resist the recipies.
In short, this is a wonderful (and wonderfully handy) epic book of things chocolate.Read more ›
Many of the recipes seem similar or almost identical. There is a recipe for Chunky Chocolate-Covered Coconut Candy Cookies. Or would you rather make the Double Chocolate-Coconut-Pecan Cookies? Or Double Chocolate-Coconut Heavens?
Coffeecakes: You want the Coconut-Chocolate Chip Streusel Cake or the Mini Chip Coffee Cake? Want the Homestyle Chocolate Chip Oatmeal Cookies or Home on the Range Cookies? Well, the only difference in the list of ingredients for these two cookie recipes is that in the latter, chopped walnuts are listed as an option.
I'm sure you can concoct some delicious desserts from this book; it's just not what I hoped it would be.
I have been a fan of Lisa Yockelson's since reading her articles in the Washington Post and her prior book, Baking by Flavor, is my baking bible. It is the only book that I would consider using to make a recipe for guests that I had not tried before. Until now.
This book is similarly wonderful. It's not just chocolate either, but recipes with toffee, coconut, oatmeal, vanilla, classic candies, all types of wonderful flavors.
It has many more photos than Baking by Flavor, full page photos that inspire you to try the recipes.
As always, her attention to detail is second to none. She will tell you every possible substitution or possible variation, as well as exact mixing, baking and cooling times. With her recipes, you are guaranteed perfect results.
I can't recommend this book highly enough...it's destined to be a classic. Here's hoping that Lisa is already working on her next book!
Most Recent Customer Reviews
This is a book filled with the richest of chocolate treats! I have made a few recipes and they have been to die for! I found this book at the library and had to have it... Read morePublished on August 23, 2013 by Jeanie
I can't believe my luck when I purchased this book for only 1 penny plus $3.99 shipping cost. How cheap is that? Read morePublished on January 23, 2012 by Suzanne Tran
Hands down the best DESSERT cookbook. Every recipe has a gorgeous picture. My husband grew up with his mom making the Coca-Cola cake. Read morePublished on December 17, 2011 by Bean
I had high hopes for this book, but found the recipes repetitive and somewhat boring. I've made 4-5 of the recipes so far and feel I have better tried and true recipes already in... Read morePublished on August 13, 2011 by elsa
I was drawn to this book because I was in a hurry at the library and it was the only book that did not have the word "diet" or "light" in the title. Read morePublished on November 12, 2010 by NVanPutt
I was so disappointed in this book - and it looked so promising. I noticed many reviewers commented on its prettiness which is great if you want pretty in a cook book, but I want... Read morePublished on May 18, 2009 by Annie MacDonald
This book is gorgeous, with full-page and full-color photos for most recipes. The recipes are achievable for most home bakers with ingredients on-hand and with near-perfect results... Read morePublished on May 22, 2008 by Lisa C. Wolf
I should have listened to the reviewer who commented that the recipes lack variety. She's absolutely correct. Read morePublished on June 18, 2007 by The Casual Kitchen