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I'm Dreaming of a Chocolate Christmas Hardcover – October 22, 2007


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Product Details

  • Hardcover: 224 pages
  • Publisher: Houghton Mifflin Harcourt (October 22, 2007)
  • Language: English
  • ISBN-10: 0764599003
  • ISBN-13: 978-0764599002
  • Product Dimensions: 9.1 x 8.4 x 0.8 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Best Sellers Rank: #738,053 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

No one knows chocolate like Marcel Desaulniers, whose bestselling, James Beard Award–winning Death by Chocolate and IACP Award–winning Desserts to Die For have made his name synonymous with luscious chocolate desserts. Now, with I'm Dreaming of a Chocolate Christmas, Desaulniers has created the ultimate holiday baking book for chocolate lovers everywhere. The chocolate treats and desserts you'll find inside are guaranteed to draw oohs and ahhs from your family and friends, and many are also straightforward to make—which means you'll have time to enjoy Christmas, too!

If you've ever dreamed of an all-chocolate Christmas, this book can make your dream come true. Desaulniers gives you seventy-two seductive recipes for every holiday occasion—delectable gifts, tempting treat platters, dreamy breakfast nibbles, and, of course, lots of decadent desserts. Delight your faraway friends and family with treatsthat are perfect for shipping—nearly twenty inall, including Chocolate Fruitycakes, Chocolate Gingerbread Snowflakes, and Chocolate ButtonsUp ButterShots Bundt Cake. Put a smile on thekids' faces with tasty bites like Cranberry Choco-late Chip Oatmeal Cookies, Christmas Breakfast Chocolate Sour Cream Crumb Cake, and Choco-late Drop Peanut Butter Ice Cream Sandwiches. And indulge the grown-ups with sinful desserts such as Chocolate Mint Bourbon Crème Brûlée, White Chocolate Banana Walnut Christmas Log, and Chocolate Hazelnut Elagantes.

Desaulniers and his elves tested all of the recipes in a home kitchen using ordinary equipment and supermarket ingredients to make sure that each one is foolproof. So whether you've been naughty or nice, you can tackle any of these recipes with confidence. Many are easy to prepare, and all are beautiful to behold and oh-so-delicious to eat. To make sure each sweet treat comes out just so, Desaulniers also provides "Chef's Touch" notes that detail techniques, variations, storage tips, and serving suggestions. With forty-eight enticing full-color photos, advice on equipment, and a chapter on packing and shipping holiday treats, I'm Dreaming of a Chocolate Christmas is sure to become an indispensable holiday companion.

From the Back Cover

Christmas + Chocolate = Heaven!

"Oh! You Better Watch Out, or you'll find yourself as frantic as Santa's elf on December 23, baking complicated desserts for friends and family for the holidays. Instead, you can use the recipes in this book—they are simple and straightforward, but still loaded with 'Wow!' Honestly.

"I'm Telling You Why: you want to have your cake and Christmas, too. And you want to have time to enjoy the holidays without hindering your love of baking. After all, Santa Claus is coming."
—From I'm Dreaming of a Chocolate Christmas


More About the Author

Marcel Desaulniers is the executive chef and owner of the Trellis Restaurant in Williamsburg, Virginia. A 1965 graduate of the Culinary Institute of America, Marcel has received several national awards, including Food and Wine magazine's Honor Roll of American Chefs, Who's Who of Food & Beverage in America, the prestigious Ivy Award from Restaurants and Institutions, the 1993 James Beard Award for Best Chef Mid-Atlantic States, the highly coveted Silver Plate award from the International Foodservice Manufacturers Association, and in 1999 the James Beard Award for Outstanding Pastry Chef in America.

Marcel's first cookbook, THE TRELLIS COOKBOOK, was published by Weidenfeld & Nicolson in 1988. The paperback version, including 20 new recipes, was published in January 1992 by Simon & Schuster. DEATH BY CHOCOLATE, Desaulniers' second cookbook, published by Rizzoli, New York in September 1992, has sold more than 300,000 copies worldwide. In 1993, DEATH BY CHOCOLATE won the James Beard Best Baking and Desserts Cookbook Award. Marcel's television cooking series, "Death by Chocolate," based on his book premiered in September 1993 on The Learning Channel.

In 1994, Simon & Schuster released Marcel's third book, THE BURGER MEISTERS. In 1995 THE BURGER MEISTERS won the James Beard Best Single Subject Cookbook Award. His cooking series, "The Burger Meister," premiered on The Learning Channel in September 1994. Marcel's fourth book, DESSERTS TO DIE FOR, was published by Simon & Schuster in November 1995, and in April 1996 the book was awarded the Julia Child Cookbook Award for Bread, Other Baking and Sweets category as well as the Cook's Choice Award. His fifth book, AN ALPHABET OF SWEETS, was published by Rizzoli, New York in October 1996. A sixth book, DEATH BY CHOCOLATE COOKIES, was published by Simon & Schuster in November of 1997. The seventh cookbook, SALAD DAYS, was published by Simon & Schuster in the Spring of 1998. DEATH BY CHOCOLATE CAKES, was published by William Morrow, New York in September 2000, and was a 2001 IACP Cookbook Award Finalist. Marcel's most recent book, CELEBRATE WITH CHOCOLATE, was published by William Morrow, New York in October 2002 and was the winner of the Gourmand World Cookbook Awards, Best Chocolate Book for 2002. Foreign editions of his books have been published in France, Great Britain, Holland, Australia, Mexico, and Canada. Marcel next cookbook, DREAMING OF A CHOCOLATE CHRISTMAS, will be published by John Wiley & Sons, Inc., in October of 2007.

Marcel opened The Trellis Restaurant in 1980, along with partner John Curtis. In July 1988, Marcel was inducted into the American Academy of Chefs, the honor society of the American Culinary Federation. He is past president and chairman of the board of the Virginia Chefs Association, a past member of The Board of Directors of the International Association of Culinary Professionals, and is trustee emeritus of The Board of Trustees for the Culinary Institute of America.

In 2009, after 29 years, Marcel and John Curtis sold the Trellis. Marcel then recharged his batteries and in April of 2012 he opened MAD About Chocolate, a chocolate cafe featuring his signature over-the-top chocolate desserts.

Joining him is his wife and business partner Connie. Together their goal is to serve the best chocolate goodies in a festive atmosphere.








Customer Reviews

These recipes are definitely doable with fantastic results.
GiGi
I bought this book a few days ago, so I only had time to try one recipe before Christmas.
peg2
The recipes are excellent and fairly easy to make using easily obtainable ingredients.
Pasquale DiCintio Jr.

Most Helpful Customer Reviews

21 of 21 people found the following review helpful By DMTY on October 31, 2007
Format: Hardcover
Didn't think Marcel could top his last book, but I was wrong! Recipes run the gamut from easy to challenging with his usual well detailed and well written instructions. Love the comments in the chef's touch also. My only problem with the book is trying to decide which one to start with!! Excellent, and beautiful, book that will make a great Holiday gift.
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20 of 21 people found the following review helpful By GiGi on November 20, 2007
Format: Hardcover
If you're a chocophile this is the book for you! Especially if you actually like to bake the concoctions that delight your eyes. (WOW to Ron Manville's great photography.) These recipes are definitely doable with fantastic results. My personal favorites are matante minnie's chocolate peanut butter blossoms and the chocolate cashew diamonds....they actually came out looking like the picture!!!!
This is also a great "guy" gift! I've heard from many guys who have purchased the book at my shop and have been proud of the recipes they've reproduced through it.
Marcel's "chef's touch" is a welcome feature
....this book should top your list for holiday giving!
Treat yourself and the sweetie's on your list.
From my shop to yours....GiGi at GiGi's Global Specialty
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27 of 30 people found the following review helpful By Sherri Hoskins on October 15, 2007
Format: Hardcover
This is a beautiful book. It has fantastic receipes, photo's and ideas that not only can be used at Christmas but all throughout the year. It is well thought out. It is well illustrated with simplicity that anyone can understand. This is a perfect book for yourself or as a very special gift. I love this book. This is a must have.
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21 of 24 people found the following review helpful By K. Salko on November 13, 2007
Format: Hardcover
It's a really great cookbook. Unlike a few of the other ones I own by the same author, this one has a lot of uncomplicated recipes that can be made by the "common person"... It's easy to understand. I know that I will be making MANY of the recipes in this book.
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10 of 10 people found the following review helpful By Retired_Geek on February 13, 2008
Format: Hardcover
Review by "Retired Geek's Wife": Having been to the Trellis Restaurant in Williamsburg, VA, I was familiar with Chef Marcel's amazing chocolate concoctions. His other cookbooks are much more complex recipes than I'm interested in making, so I was very excited to discover "I'm Dreaming of a Chocolate Christmas" because the recipes are a bit simpler and certainly not just for Christmas. The recipes are extraordinary, but not beyond the time and talent constraints of us mere mortals. If you are wanting to stretch your talents, this is the cookbook to try. The directions and extra help provided in the "Chef Tips" are excellent, providing the details needed to create a memorable dessert for any special occasion. Be warned though, these are still more complex recipes than the norm, so allow enough time, especially for the prep work. When I made the Chocolate Chunk Celebrations, I spent 1 1/2 hours prep before I started actually cooking. Worth every minute...one of the best desserts I've ever had and rave reviews from all that tried them!
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10 of 11 people found the following review helpful By S. D. Fischer VINE VOICE on July 15, 2008
Format: Hardcover Verified Purchase
I agree that the book's numerous color photos are beautifully staged. And many of the desserts are seasonless, to be enjoyed throughout the year.

However, the recipes in this book are more complicated than some other reviewers would have you believe, with multiple steps for most of the recipes (not including cookies). And although the book jacket promises that the recipes require only "ordinary equipment and supermarket ingredients," I have to disagree. The dessert pictured on the cover, for example, requires six new pieces of PVC pipes - now, who considers PVC pipes to be ordinary cooking equipment? Not me or my friends who bake (even the one who went to culinary school).

I found many of the tips contained in the Chef's Touch notes (included for each recipe) to be useful. The tips on storage and shipping for the recipes will be helpful as well.

I am not a fan of the author's writing style which was sometimes corny. He tried a little too hard to be funny or be low-key. For instance, in the notes for White Chocolate Kisses, the author writes "Notice the baking time is just 14 minutes, so you should avoid distractions like playing mouth music with your sweetie, and keep a close eye on your cookies as they bake." Who says "mouth music"?

I would have preferred to give the book 3.5 stars. Since that is not an option, I rounded up.
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8 of 9 people found the following review helpful By drumrgrrrl on December 13, 2007
Format: Hardcover
I own a lot of cookbooks and this one was perfect for making things to bring to different family members houses during the holidays! So far every thing I've made and brought has been a winner!
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7 of 8 people found the following review helpful By D. Kennedy on January 29, 2008
Format: Hardcover Verified Purchase
I do a lot of entertaining and this book was great to have for those extra special Christmas deserts. I liked this book because the average cook could make these recipes without spending hours in the kitchen.
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