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Cooking with Chocolate: Essential Recipes and Techniques Hardcover – October 18, 2011


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Cooking with Chocolate: Essential Recipes and Techniques + The Art of the Chocolatier: From Classic Confections to Sensational Showpieces + Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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Product Details

  • Hardcover: 416 pages
  • Publisher: Flammarion; Har/DVD edition (October 18, 2011)
  • Language: English
  • ISBN-10: 208020081X
  • ISBN-13: 978-2080200815
  • Product Dimensions: 10.8 x 9.7 x 1.4 inches
  • Shipping Weight: 4.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #258,932 in Books (See Top 100 in Books)

Editorial Reviews

Review

"More Than Just a Coffee Table Book - Even though it was originally published in French as the Encyclopédie du Chocolat, it should not be confused with the dry, dusty encyclopedias of days gone by. It is the definitive go-to book for everything chocolate. I'm sure that just about every chocolate technique is covered in this book as well as several supporting techniques on the included DVD. The recipe section contains a wide variety of chocolate treats, which includes everyday chocolate recipes to more advanced recipes." ~About.com

About the Author

Frederic Bau is the creative director and executive chef of l’ecole du Grand Chocolat Valrhona. French patissier Pierre Herme contributed to Paris Patisseries and is author of several cookbooks. Clay McLachlan’s photographs were featured in French Cooking (Flammarion, 2010). L’ecole du Grand Chocolat Valrhona is a world-renowned pastry and chocolate cooking school.

Customer Reviews

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See all 14 customer reviews
I highly recommend this book if you want to improve or just begin to explore working with the chocolate medium.
rfm2020
This book covers all the fundamental chocolate techniques in detail with a variety of basic recipes to demonstrate the point and to showcase some variations.
ab
A great plus is the attached DVD which contains clear and swift videos of most of the techniques and recipes of the book.
A. Daboville

Most Helpful Customer Reviews

52 of 53 people found the following review helpful By Kat on December 1, 2011
Format: Hardcover Verified Purchase
I really enjoyed reading the individual blurbs from each chef, and the introduction to the book has more detail about the actual process of cooking with chocolate than I have found elsewhere. However, I wasn't blown away by the recipes; some are incredible, some are fairly poorly written (the ingredient list and/or instructions). In at least two instances that I have noticed, the ingredient list doesn't actually give an amount or weight (e.g. it just says, milk & chocolate), and the instructions do not further elucidate the proportions necessary to achieve the final product. In another case, one ingredient is called for within two different sections of the instructions, while another ingredient is left out of the process. It may just be a translation error, or a printing error, but still... There are also some recipes where detail is lacking: "heat for a while, then blah blah blah". The photography is gorgeous, and I want to eat everything in this cookbook, but it's a pretty pricey cookbook for so many errors, especially when pastry is a field where precise measurements matter.
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19 of 19 people found the following review helpful By eliane on December 15, 2011
Format: Hardcover
I think this book is really great. First of all, lets start with the fact that is was written so anyone could understand the techniques, which if you are working with chocolate and are an amateur, a big deal. Second of all, the book is divided into techniques section and then recipes. Each chef that collaborated on the book had their own recipe section so there are a lot of variations. The technique section was divided into:
chocolate- tempering, molds and coating basics
bonbon fillings
decorations- all types of pretty little ideas plus glazes
pastry doughs and sponges
creamy textures- basic cremeux, pastry cream etc
mousses
ice creams, sorbets and sauces
mastering further techniques- like using a piping bag etc..
there is also a little section on the process of how chocolate is made.
every page in the technique section has AT LEAST one picture, many times more than one step is shown and they are beautiful pictures.
the recipe section at first glance looks complicated but reading them through I realized that if you take your time going through the techniques section, there are some variations but every technique has already been shown to you. so I am very excited.
If you are going to buy one book on chocolate, this should be it. It really eases you into it but doesnt withhold information simply because you may not be a trained pastry chef.
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11 of 12 people found the following review helpful By Kris Barlow on November 9, 2011
Format: Hardcover Verified Purchase
Reading this book is better than reading most novels. Wow. Beautiful photos and that make me want to try every recipe. The instructions are clear and the ingredients are common. There are a few fun new tools to find, but that is part of expanding my knowledge and kitchen base...new tools like stainless steel rulers which hold up what I would describe as a long, thin chocolate ganache tart. Very clever and not hard to do. The recipes I've tried are exquisite and I can't want to cook the entire book...so much to learn and wonderful chocolaty foods to enjoy. This book is a masterpiece.
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4 of 4 people found the following review helpful By ab on January 14, 2012
Format: Hardcover Verified Purchase
This book covers all the fundamental chocolate techniques in detail with a variety of basic recipes to demonstrate the point and to showcase some variations. It then dedicates over 1/2 of the book to creations that incorporate many of these fundamental techniques. For beginner and expert alike, there is great content in this book.

I would also say that, unlike some other chocolate books, this book is well suited for the candy-hating chocoholic who loves the flavor and richness of chocolate but does not like particularly sweet food.
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5 of 6 people found the following review helpful By A. Daboville on April 1, 2012
Format: Hardcover
Depending on what you're looking for, this book can be a whole chocolate course or a reference book for your chocolate cooking evenings.

The book is structured in 2 main parts - essential techniques and recipes -
Every aspect is clearly described with photos and the chef's tip. From the key tools you'll need to the finishing touches, everything is in there. A great plus is the attached DVD which contains clear and swift videos of most of the techniques and recipes of the book. From the baisc "Ganache", to complex presentation structures, from truffles to shortbread, and including drinking chocolate, everything is clearly, simply and efficiently presented. There are even a few recipes of salted chocolate dishes like the chocolate lamb.

For me this book is "THE" reference of modern chocolate making. A "must have" reference book which should be opened in the kitchen of any serious, aspiring or week-end chocolatier.
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3 of 4 people found the following review helpful By rfm2020 on April 10, 2012
Format: Hardcover Verified Purchase
This title beautifully covers the art of working with chocolate. From tempering to creating beautiful decorations, all of the examples and techniques are clearly and accurately demonstrated. I highly recommend this book if you want to improve or just begin to explore working with the chocolate medium.
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By Amazon Customer on February 23, 2014
Format: Hardcover Verified Purchase
The DVD is nice, and wordlessly taught me a fair amount. The recipes in the book, however, are frequently missing steps or measurements. I am not sure how one is supposed to duplicate such precise recipes without those things.
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