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Hot Chocolate Paperback – September 1, 2005

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Product Details

  • Paperback: 160 pages
  • Publisher: Ten Speed Press (September 1, 2005)
  • Language: English
  • ISBN-10: 1580087086
  • ISBN-13: 978-1580087087
  • Product Dimensions: 6.3 x 6.3 x 0.4 inches
  • Shipping Weight: 8.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #576,643 in Books (See Top 100 in Books)

Editorial Reviews

From the Publisher

More than 60 different recipes for hot chocolate accompanied by ordering resources and 16 full-color photos.

About the Author

Michael Turback is a veteran restaurateur and the author of The Banana Split Book and A Month of Sundaes. He lives in Ithaca, New York. 


Who would you cast as yourself in a movie of your life?
When I ran my restaurant in Ithaca, NY, we would often guess who would play each of the staff if they ever filmed the story of running a restaurant.  The consensus was that Clint Eastwood would have been tapped to play me:  "Go ahead, make my day."

Have you ever met a famous person?
Guest speakers and performers who visited Cornell would often be taken out to dinner at my restaurant, so over the years I met people like George McGovern, Geraldine Ferraro, William F. Buckley, John Houseman, Douglas Edwards, Carl Sagan, John F. Kennedy Jr., Betty Freidan, Andre Tschelicheff, Al Unser, Jr., Kim Alexis, Cousin Bruce Morrow, Peter Yarrow, and Neil Sedaka, to name a few.
Favorite cocktail?
Smoked-Tomato Bloody Mary (Stonecat Café, Hector, NY)

Favorite dessert?
Tin Roof Sundae (Tom's Ice Cream Bowl, Zanesville, OH)

Tell me something that people might not know about you.
As a long distance runner, I've completed 109 races of marathon distance or longer (includes five 50-mile trail races).

More About the Author

Michael Turback ( was trained as a restaurateur at the Cornell University School of Hotel Administration. He opened his first restaurant, Turback's of Ithaca, at age 22. The restaurant's mission was to combine inventiveness, passionate cooking with local ingredients, and the novel concept of a wine list with exclusively New York State products. The achievement was recognized by The New York Times, Los Angeles Times, Boston Globe, Washington Post, Philadelphia Inquirer, USA Today, Wall Street Journal, Fortune Magazine, Gourmet Magazine, Wine Spectator, Nation's Restaurant News, the Food Channel, and NPR's "All Things Considered." Bon Appetit Magazine hailed Turback's as "the best restaurant in New York State."

In 1986 Michael was selected as a "Rising Star" by Restaurant Hospitality Magazine. He pioneered concepts at Turback's that sparked trends that are seen throughout the restaurant industry today. Loyalty to small local farmers and use of seasonal local produce helped to popularize American regional dining. Wine tasting events and wine dinners inspired interest in a new generation of local wines. The Turback's staff even picked their own grapes for the restaurant's house wine. Turback's originated "The Great Nouveau Race," in which long-distance runners carried the first-released bottles of upstate wines to market, upstaging the delivery of French Nouveau. The restaurant's success dispelled the prevailing popular belief that fine restaurants could serve only European and California wines. Wine Enthusiast Magazine named Turback's "one of the wine-friendliest restaurants in America" and the restaurant was awarded "Best American Wine List" by Restaurant Business Magazine.

Michael distinguished himself in retailing with the development of The Original Made-in-New York Stores. Featuring regional food, wines, and a variety of gifts produced or manufactured around the state, the concept attracted media attention and spawned a national mail order catalog. A feature article in New Yorker Magazine commented on the stores' policy of excluding items from outside New York as "an act of partisanship that some would call lunatic, others courageous." He is a founding partner in two influential online retail websites, The NEW YORK FIRST Company, the first department store concept on the Internet, and History Company, an online source for extraordinary pieces of American history.

Known for his versatility and invention as a writer, he has taken on, with distinction, such topics as the ice cream sundae, the banana split, hot chocolate, the partnership of chocolate and coffee, creative barista drinks, artisan cocktails, Finger Lakes Wine Country, the Ithaca Farmers Market, Cornell University Who's Who, as well as two legendary figures, John Wayne and Toots Shor.

Customer Reviews

4.3 out of 5 stars
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See all 16 customer reviews
This book came to my attention when one of my friends received it as a gift.
There is a very good introduction and I love how the author gives a wonderful history of the recipes.
This nicely designed little book has a big heart, and will make a terrific stocking stuffer!
Mary Lou Heiss

Most Helpful Customer Reviews

39 of 39 people found the following review helpful By B. Hoffman on November 8, 2005
Format: Paperback
A few weeks ago I stumbled upon this little book in a used bookstore (surprisingly, since it's brand new). I normally avoid these cutesy, tiny, single subject cookbooks but having just come from a chocolate cafe where I ordered a lovely european hot chocolate, i decided the fates were sending a sign. i'm glad i gave it a chance, since its a much more thorough and thoughtfully executed then the usual mini-book. the book is a fun, nicely styled and inexpensive guide to hot chocolate with extremely reliable and surprisingly diverse recipes ranging from the traditional american hot cocoa and various viscous european varieties (spanish, italian, viennese) to the familiar variations for any foodie (such as white hot chocolate and mexican spiced hot chocolate) as well as the novel (e.g. lavender pistachio, ginger caramel), kid friendly (e.g., nutella, malted milk), winter cocktail party (brown russian, chocolate hot toddy) and exotic (more-dessert-than-drink black bottom hot chocolate, a traditional columbian hot chocolate with chunks of fresh cheese floating like our marshmallows). There are a few recipes for accompaniments like churros and cacao nib cookies as well as more traditional accouturements like flavored whipped cream and marshmallows. Most of the 60 recipes come from pastry chefs, chocolate shops and cafes (including luminaries like scharffenberger's cafe cacao, katrina markoff, pat coston, joanne chang) which adds considerably to the diversity of styles and flavors-- you're not just getting a sample of one person's palate.Read more ›
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27 of 28 people found the following review helpful By H. Grove (errantdreams) TOP 500 REVIEWER on September 13, 2006
Format: Paperback
This is a fairly small and unassuming cookbook, but it has an elegant flair to it. It includes notes on ingredients, tools, and techniques, including hints for blending the flavors and creating a creamy cup of hot chocolate. One of the problems I've had with hot chocolate in the past is that unlike cocoa, chocolate doesn't always dissolve as thoroughly or easily. However, with the techniques in this book it works beautifully. I've never had hot chocolate that was so smooth and delectable.

The recipes are organized in chapters by type of recipe. First you'll find recipes that reflect the historical origins of chocolate, or "Ancestral Hot Chocolates." These tend to involve spices, including a "Hellfire Hot Chocolate" that includes both allspice and cayenne! The next chapter is one of European classics, including a white hot chocolate that is my favorite recipe in this cookbook.

A chapter of modern variations on hot chocolate includes some of the truly adventuresome and odd recipes in this cookbook, such as Tarragon and Black Pepper Hot Chocolate(!) and Bay Leaf-Infused Hot Chocolate. It also includes a few flavors reminiscent of modern candy trends, such as caramel, peppermint or peanut butter.

"Adults Only" hot chocolates include alcohol, and there's also a chapter of "nostalgic" recipes, including cold recipes, a Hot Chocolate Eggnog recipe, and even a fondue. The final chapter, one of hot chocolate pairings, presents recipes for various sides to include with hot chocolate. For instance, S'Mores Hot Chocolate with Graham Crackers (and yes, there's a recipe for homemade graham crackers!).

There are only a few mild concerns one might have regarding this cookbook, I believe. After all, the quality of the recipes seems exquisite.
Read more ›
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18 of 18 people found the following review helpful By Mary Lou Heiss on October 5, 2005
Format: Paperback
This nicely designed little book has a big heart, and will make a terrific stocking stuffer! Author Michael Turback gives us 60 delicious recipes culled from chocolatiers, pastry chefs, and restaurateurs, and they are clever recipes indeed. From classically rich to spicy and zippy, this book covers perhaps all of the known variations of hot chocolate in the universe! My favorite? It's a toss-up between Caramel Hot Chocolate on page 54 and the Hungarian Heat on page 43. But with such a mouth-watering selection of recipes, tomorrow I may change my mind.
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6 of 6 people found the following review helpful By Amazon Customer on February 24, 2006
Format: Paperback Verified Purchase
This is a lovely little book (it's only 6" x 6" square, small enough to tuck into a handbag!) with some very interesting recipes. Each recipe provides fascinating information on chocolate in general, drinking chocolate, or the place from which the recipe originated. There aren't a lot of photos for my taste (I do like plenty of beautiful photographs) but those that are there are very nicely done. I'm especially fond of the Lavender-Pistachio Hot Chocolate and Hot Chocolate a l'Orange, the latter of which uses an unexpected combination of ingredients.
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5 of 5 people found the following review helpful By Ryuutchi on April 27, 2009
Format: Paperback
I found this book at the Scharfenberger store, and I've made two recipes out of it. If you like your hot chocolate milky and mild, this probably isn't the book for you. Most of the recipes are haute cuisine recipes, which means the chocolate is intense, rich, and nearly pudding-like in consistancy (although it's easy to thin out by adding some milk, if you prefer).

The best part of the book is that it encourages you to play with the flavors in your hot chocolate. Even if you don't have all the ingredients to actually recreate a recipe, with a little bit a knowledge and some experimentation, you can adapt the recipe to your ingredients and palate.
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