The Great book every chocophile has been waiting for, pastry chef David Lebovitz's guide is a jam-packed snapshot of the global chocolate picture. In this compact volume, he gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. More than 30 of his favorite chocolate recipes—from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies—are icing on the cake. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day—and with THE GREAT BOOK OF CHOCOLATE in hand, he figures the rest of us will too. A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. Includes more than 50 location and food photographs. Chocolate—like its predecessors coffee, wine, and bread—is the latest darling of the food scene. The New York Times on Lebovitz's first book: “Instructions are clear and simple, and the recipes are so good that it becomes clear what a master baker he is.”
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Book Description
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Editorial Reviews
From the Publisher
* A compact connoisseur’s guide, with recipes, to today’s cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz.
* Includes more than 50 location and food photographs.
* The New York Times on Lebovitz’s first ook: "Instructions are clear and simple, and the recipes are so good that it becomes clear what a master baker he is."
About the Author
DAVID LEBOVITZ is a former pastry chef at Chez Panisse. He is also a sought-after cooking instructor, a frequent contributor to food publications, and a popular blogger. He lives in Paris, France, where he leads chocolate tours of the city.
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More About the Author
American pastry chef living the sweet life in Paris! Author of several cookbooks, including The Perfect Scoop, the complete guide to making the best ice cream and frozen desserts at home, The Great Book of Chocolate, a guide - with recipes - for everything about everyone's favorite ingredient, and Ready for Dessert, a compilation of baking favorites, from an extra-moist Fresh Ginger Cake, to crunchy Double-Chocolate Biscotti.
Customer Reviews
Most Helpful Customer Reviews
66 of 70 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
`The Great Book of Chocolate', David Lebovitz' third book, is much, much more than a book of chocolate recipes. It is a great resource, including recipes, lore, history, sources, anecdotes, manufacture, producers, and botany of cacao and chocolate.
Even if you have any other book on chocolate, you will find things in this book which do not appear in any others, as it has information I have not seen in about a half dozen books on chocolate and about 20 hours of Food Network shows on chocolate done by everyone from Alton Brown to Tyler Florence to Gordon Elliot.
One of the most interesting new facts I found in this book is that like coffee, there are two different naturally occurring varieties of the cacao plant, plus a manmade hybrid. One of the varieties is much more delicate and much less common than the other, accounting for about 5% of the world's chocolate, but it is a much richer product. Very few chocolate processors deal with this criollo variety. Most use the much more common forestero variety or the hybrid trinitario.
Like tea and coffee and olive oil, cacao is a highly complex product, much of whose more desirable and subtle properties are destroyed by too much heat during processing. Heat is also the enemy of chocolate when melting and tempering chocolate to be used for cooking. This brings up one of my very few complaints about this book in that it explains a very primitive method for heating and tempering chocolate. I would have devoted at least one page to explaining how professional chocolate tempering pots work, and in what way one could be improvised. The author gives some very brief suggestions using a heating pad, but a paragraph plus an illustration would have been dandy. Other explanations in the book would have been well served by an illustration or a caption to a picture, but these are small matters in light of the overall quality of the book.
While Lebovitz was already a highly talented and accomplished pastry chef when he started writing this book, he has gone to the extra effort of investigating first hand the workings of premium chocolatiers in San Francisco, Paris and Brussels. He has also recently completed a course in chocolate at Callebaut College in Belgium.
The chapters in this book, after the introduction which covers Lebovitz personal involvement with chocolate includes:
Chocolate Explained gives the history, botany, and processing of the cacao plant, plus some stories of two important American chocolate producers, Hershey and Sharfen Berger.
Sustainability of Cacao discusses the fragile place of cacao in jungle ecosystems and the production of organic chocolate.
A Chocolate Primer discusses the forms of chocolate, from pure chocolate liqueur to cocoa power, plus an explanation of tempering. While he points out that there is no difference between `semisweet' and `bittersweet' chocolate, he does not discuss the availability of chocolates with sweetening graded by percent, as done by Vahlrona. It is also surprising that while so many other chocolate companies are mentioned in the book, this very important French company is not. It is not even listed in the very good list of resources in the back of the book.
Chocolate and Wellness reveals that carefully processed chocolate has a lot more antioxidants in it than even health food stars prunes, raisins, and blueberries. Not only that, it has lots of other good stuff, including some compounds which work as an antidepressant.
Buying Chocolate gives a brief consumers guide to sources for good chocolate, including a detailed chronicle of seven days spend working at the shop of the best chocolatier in Brussels.
Chocolate of Paris continues the buying guide with a focus on sources in Paris that rivals Brussels as one of the leading chocolatier centers in the world.
The 34 recipes certainly do not cover the whole world of chocolate baking and candy making, but they give you a pretty good sampling of both conventional products such as hot chocolate, truffles, fudge, and cakes; to the slightly unusual such as chocolate and cherry scones, mint and chocolate crème anglaise, and bourbon mud pie; to the really unusual such as chocolate sauerkraut cake and chocolate pizza dough.
Lebovitz says many of the recipes are original and, as he is a much, much better baker than I will ever be, even in my dreams, I will accept these recipes for being the crème of the crop. As I said above, this book will not replace your books by Flo Braker, Nick Malgieri, or Alice Medrich or even Lebovitz' earlier books on desserts. It is much more of a supplement to resources for making the best use in recipes by all bakers and chocolatiers.
As the book is much more valuable for its websites, addresses, and information than it is for its recipes, the awkward tall and skinny format does not annoy me as much as it may in other cookbooks. I just wish Ten Speed Press would come out with an explanation for why they are so in love with this tall, skinny format.
Highly recommended enhancement to your enjoying chocolate.
Even if you have any other book on chocolate, you will find things in this book which do not appear in any others, as it has information I have not seen in about a half dozen books on chocolate and about 20 hours of Food Network shows on chocolate done by everyone from Alton Brown to Tyler Florence to Gordon Elliot.
One of the most interesting new facts I found in this book is that like coffee, there are two different naturally occurring varieties of the cacao plant, plus a manmade hybrid. One of the varieties is much more delicate and much less common than the other, accounting for about 5% of the world's chocolate, but it is a much richer product. Very few chocolate processors deal with this criollo variety. Most use the much more common forestero variety or the hybrid trinitario.
Like tea and coffee and olive oil, cacao is a highly complex product, much of whose more desirable and subtle properties are destroyed by too much heat during processing. Heat is also the enemy of chocolate when melting and tempering chocolate to be used for cooking. This brings up one of my very few complaints about this book in that it explains a very primitive method for heating and tempering chocolate. I would have devoted at least one page to explaining how professional chocolate tempering pots work, and in what way one could be improvised. The author gives some very brief suggestions using a heating pad, but a paragraph plus an illustration would have been dandy. Other explanations in the book would have been well served by an illustration or a caption to a picture, but these are small matters in light of the overall quality of the book.
While Lebovitz was already a highly talented and accomplished pastry chef when he started writing this book, he has gone to the extra effort of investigating first hand the workings of premium chocolatiers in San Francisco, Paris and Brussels. He has also recently completed a course in chocolate at Callebaut College in Belgium.
The chapters in this book, after the introduction which covers Lebovitz personal involvement with chocolate includes:
Chocolate Explained gives the history, botany, and processing of the cacao plant, plus some stories of two important American chocolate producers, Hershey and Sharfen Berger.
Sustainability of Cacao discusses the fragile place of cacao in jungle ecosystems and the production of organic chocolate.
A Chocolate Primer discusses the forms of chocolate, from pure chocolate liqueur to cocoa power, plus an explanation of tempering. While he points out that there is no difference between `semisweet' and `bittersweet' chocolate, he does not discuss the availability of chocolates with sweetening graded by percent, as done by Vahlrona. It is also surprising that while so many other chocolate companies are mentioned in the book, this very important French company is not. It is not even listed in the very good list of resources in the back of the book.
Chocolate and Wellness reveals that carefully processed chocolate has a lot more antioxidants in it than even health food stars prunes, raisins, and blueberries. Not only that, it has lots of other good stuff, including some compounds which work as an antidepressant.
Buying Chocolate gives a brief consumers guide to sources for good chocolate, including a detailed chronicle of seven days spend working at the shop of the best chocolatier in Brussels.
Chocolate of Paris continues the buying guide with a focus on sources in Paris that rivals Brussels as one of the leading chocolatier centers in the world.
The 34 recipes certainly do not cover the whole world of chocolate baking and candy making, but they give you a pretty good sampling of both conventional products such as hot chocolate, truffles, fudge, and cakes; to the slightly unusual such as chocolate and cherry scones, mint and chocolate crème anglaise, and bourbon mud pie; to the really unusual such as chocolate sauerkraut cake and chocolate pizza dough.
Lebovitz says many of the recipes are original and, as he is a much, much better baker than I will ever be, even in my dreams, I will accept these recipes for being the crème of the crop. As I said above, this book will not replace your books by Flo Braker, Nick Malgieri, or Alice Medrich or even Lebovitz' earlier books on desserts. It is much more of a supplement to resources for making the best use in recipes by all bakers and chocolatiers.
As the book is much more valuable for its websites, addresses, and information than it is for its recipes, the awkward tall and skinny format does not annoy me as much as it may in other cookbooks. I just wish Ten Speed Press would come out with an explanation for why they are so in love with this tall, skinny format.
Highly recommended enhancement to your enjoying chocolate.
27 of 30 people found the following review helpful
Format:Paperback
David Lebovitz is a master chef and culinary instructor as well as an experienced and skilled author. His talent and expertise shine brightly in this latest cookbook dedicated entirely to chocolate.
David offers readers an historical overview of chocolate, then instructs us on the fine points of working with quality chocolate. He shares his opinions on the various chocolates available in the marketplace and how to choose the best chocolate for the dish you are creating.
David divides his time between San Francisco and Paris, two of the world's finest culinary destinations, and he knows each city well. We are treated to his suggestions for the BEST pastry shops in Paris and their chocolate specialties, and provides some of his favorite bakeries and cafes in the US as well. The book is annecdotal, with a running commentary accompanying his sumptuous recipe selection. It's nearly as good as a personal tour of Paris and beyond combined with a culinary class dedicated to one of the world's favorite flavors.
As a vanilla specialist I know how well chocolate and vanilla pair and also how complex each of these flavors is, so it was with especial pleasure that David teaches us how to understand and appreciate all of the nuances of this incredible tropical treasure. The Great Book of Chocolate is not "just another book on chocolate;" it is a "must have" book for anyone who is passionate about chocolate or who values the opportunity to prepare beautiful desserts.
David offers readers an historical overview of chocolate, then instructs us on the fine points of working with quality chocolate. He shares his opinions on the various chocolates available in the marketplace and how to choose the best chocolate for the dish you are creating.
David divides his time between San Francisco and Paris, two of the world's finest culinary destinations, and he knows each city well. We are treated to his suggestions for the BEST pastry shops in Paris and their chocolate specialties, and provides some of his favorite bakeries and cafes in the US as well. The book is annecdotal, with a running commentary accompanying his sumptuous recipe selection. It's nearly as good as a personal tour of Paris and beyond combined with a culinary class dedicated to one of the world's favorite flavors.
As a vanilla specialist I know how well chocolate and vanilla pair and also how complex each of these flavors is, so it was with especial pleasure that David teaches us how to understand and appreciate all of the nuances of this incredible tropical treasure. The Great Book of Chocolate is not "just another book on chocolate;" it is a "must have" book for anyone who is passionate about chocolate or who values the opportunity to prepare beautiful desserts.
13 of 14 people found the following review helpful
Format:Paperback
I am a hard-core "chocophile" and chocolate book collector and I LOVED this book!! Whats so wonderful about is the format, writer's style, photos, and variety of topics. The author does not just focus on one or two aspects of chocolate, like history or recipes, he adds in many additional elements including modern day chocolatiers, favorites in Paris (he is an expert here) all different types of chocolate, bean-to-bar manufacturing process, how to use it in baking, healthy aspects of it, organic chocolate, amazing recipes....and more! Its like getting a box of assorted chocolates, covering all different tastes. The photos are gorgeous, even the shape of the book is fun. I recommend this book to any connoisseur as well as anyone who loves and wants to learn more about chocolate- of my many many books on the subject, this is quite possibly my favorite!
Most Recent Customer Reviews
4.0 out of 5 stars
Small but informative
Love the recipes. Easy to read and follow.
Love the scone recipe and have already made that twice and everyone love it.
Love the scone recipe and have already made that twice and everyone love it.
Published 4 days ago by Lori Collins
5.0 out of 5 stars
everything about chocolate!!
This book is as much a text book as a cookbook!! It gives ALL the information anyone could possibly need to become a chocolate expert!! Read more
Published 29 days ago by vkramer
5.0 out of 5 stars
Brilliant
Every recipe of David's will always be a huge success ... Great book .. Can definitely recommend. Worth every dollar.
Published 1 month ago by Jenny
4.0 out of 5 stars
Chocolate - mmmm
This is an interesting book. Not quite as many recipes in it as I thought it would have. perhaps that's a good thing - being a chocoholic. Read more
Published 3 months ago by Liz Moodie
4.0 out of 5 stars
One for the Chocolics
Loved the stories - loved the recipes.
I particularly enjoyed his description of his week working in the chocolate shop.
I particularly enjoyed his description of his week working in the chocolate shop.
Published 3 months ago by Terry Reid
5.0 out of 5 stars
Excellent recipes
We both like this book. Natalie likes the recipes, and I enjoy consuming the results. Don't miss the discussion on different types of chocolate.
Published 5 months ago by Mark Kinsler
5.0 out of 5 stars
Great inspiration for the chocolate lover!
One day I hope to be able to visit the places mentioned in this book. I have made some of the recipes and is planning to do more. Read more
Published 6 months ago by Saelj A Nilsson
1.0 out of 5 stars
disappointed
the book reads like an advertising insert. the recipes are nothing special nor what I would expect from someone of David's caliber.
Published 22 months ago by KParis
5.0 out of 5 stars
Sweet reading
Hi guys,
Quite simply put, this pocket size book, yes, it is a weird size, but, it made us learn about much better sources of chocolate products. Read more
Quite simply put, this pocket size book, yes, it is a weird size, but, it made us learn about much better sources of chocolate products. Read more
Published on March 3, 2011 by Claude Provost
5.0 out of 5 stars
The Chocolate Bible
This is THE authority on baking with chocolate. Half the book consists of well-written chapters on the history of chocolate, processing of the cacao bean, organic chocolate, the... Read more
Published on February 8, 2011 by Vera Balaban
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