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Cook West Viva Chocolate

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If there's anything that unites boys and girls, men and women from every walk of life into enthusiastic agreement it is a love of chocolate in all of its forms and formats. What might not be so well known is that in addition to being the basis for chocolate, the cocoa plant is utilized as a source of flavoring for a great many of the dishes associated with the traditional cuisines of Central America, Mexico, and the American Southwest. Part of the outstanding 'Cook West' series from Rio Nuevo Publishers, "Viva Chocolate!" by chocolateer Marilyn Noble is a compendium of fifty very special recipes based upon the qualities of chocolate and range from simple indulgences to 'decadent desserts'. From Chocolate Stuffed French Toast with Orange Marmalade Sauce; to Chocolate Pear Cake; to Chocolate Zabaglione Crepes with Cherry Port Reduction; to Traditional Mexican Hot Chocolate, the thoroughly 'kitchen cook friendly' recipes comprising "Viva Chocolate!" will grace any dining occasion and satisfy the palate of all true chocolate connoisseurs. Nicely illustrated with full color photographs of completed dishes, featuring an informatively useful chapter on 'The Basics' for novice chefs, and enhanced with the addition of two appendices ('Working with Chocolate' and 'Resources', "Viva Chocolate!" is enthusiastically recommended for both personal and community library specialty cookbook collections.