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La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier Hardcover – February 3, 2001


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Product Details

  • Hardcover: 176 pages
  • Publisher: Rizzoli (February 3, 2001)
  • Language: English
  • ISBN-10: 0847823431
  • ISBN-13: 978-0847823437
  • Product Dimensions: 9.6 x 1.5 x 11.5 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #254,689 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Fans of high-end chocolate delights have long flocked to Robert Linxe's La Maison du Chocolat, a Paris-based confection-boutique "chain." La Maison du Chocolat, blissfully photo-illustrated in color, offers readers an introduction to Linxe's art and craft, plus 65 recipes for a wide range of treats, from candies and cakes to creams, mousses, soufflés, and more. Though not difficult in themselves, the recipes are sometimes flawed (baking sheets, for example, are called for when baking pans are required, and dimensions for these are frequently omitted). Experienced bakers can fill in the blanks, but the rest of us will probably do best to enjoy the book as a record of one man's passion and its mouthwatering realization.

Beginning with a paean to Linxe's artisanal skill--he's been called the sorcerer of ganache--the book then provides an investigation of chocolate bean types, each of which has its own role in the chocolate-making process, plus a glimpse at Linxe's exacting candy-making process. The recipes come next, and include such temptations as Chocolate-Almond Cake with Lemon Cream, Extra-Rich Brownies, Chocolate Raspberry Mousse, and Bittersweet Chocolate-Nut Candy. A chapter on frozen desserts and beverages, which includes a definitive hot chocolate recipe, follows, as does a section on basic preparations and techniques, like tempering. Interspersed throughout are introductions to the extraordinary (and wonderfully named) Linxe confections, such as the chocolate-mint Zagora. These further disable readers already wobbly from the chocolate euphoria Linxe's candies--and now his book--provide. --Arthur Boehm

About the Author

For over twenty years, talented, passionate, pioneering, and avant-garde Robert Linxe has devoted himself to the world of unique creations with chocolate. In 1977 he opened the first La Maison du Chocolat in the elegant rue du Faubourg Saint-Honoré. Today, La Maison du Chocolat has six prestigious addresses (including two locations in New York City, as well as Paris and Tokyo) and is planning on spreading his unique savoir-faire and style to other parts of the world.

Coauthor Michele Carles is one of the famous Scotto sisters. Together, the sisters have published many successful cookbooks, including: L'Héritage de la Cuisine Francaise, La Cuisine des Soeurs Scotto, Gourmande et Pressée, and Desserts de Reve.

Christine Fleur is an internationally renowned photographer specializing in table arts and cookbooks. She has published several successful works in France, including La Cuisine des Parfums and Plaisirs de Thé.

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Customer Reviews

3.8 out of 5 stars
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Most Helpful Customer Reviews

17 of 17 people found the following review helpful By glouise on May 8, 2001
Format: Hardcover Verified Purchase
An absolutly gorgerous book. I think I am a little greedy in that I was expecting more from this book. I believe there are around 60 recipes. Some are divine, some were the standards found in many books and some I don't think were worth putting in(like chocolate dipped dried fruit). There are numerous lush pictures and poetic discriptions of candies made at La Maison Du Chocolat but no actual recipes or guidelines for candy making. Although I may sound critical, the book is truly beautiful and one can sense the author's passion for his art.
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10 of 10 people found the following review helpful By Keith on February 18, 2005
Format: Hardcover
I agree with reviwers' comments on the photography - exceptional shots of works of art. I have been working with pastry and food for 12 years, and recommend this book as an excellent gift for someone. Constructively speaking however, it is not perfect. There are typographical errors, most trivial, several in recipes (not trivial). I thought the format a bit too much 'coffee table', and the fonts used too small and hard to read for some small neasures. The small fonts also wasted paper - large sections of blank paper in the pages. Regardless, the recipes are excellent and flavorful - don't be afraid to use the chocolate you have available. As a companion book, take a look at 'Belgian Chocolates' by Roger Geerts (1990). They are a great set!
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12 of 13 people found the following review helpful By A Customer on March 31, 2001
Format: Hardcover
This is one of the most magnificently illustrated books I have ever seen. It makes you want to either run out and buy a box of the best choclates or whip up some of the decadent brownies. Although the recipes may seem intimidating for a beginner, most of them can be easily accomplised by the home baker. The chocolate almond cake is divine. So is the chocolate rasberry mousse. My only problem with this book was that there was no section with information about chocolate and the different kinds available and their particular features.
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7 of 7 people found the following review helpful By Baking enthusiast on March 27, 2010
Format: Hardcover Verified Purchase
Agree with most of the other reviewers in that the photography is beautiful. However, the recipes fall short. Be warned that if you really wish to make these cakes, the recipes are rife with error, poor translation from the French and ommissions which should not happen if carefully edited. We have made several comparisons with the French edition and confirmed errors with Maison du Chocolat themselves. There are some stunning mistakes with ingredients and bake times that can be amusing if you are adept when you bake. By all means purchase if you wish a coffee table display.
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7 of 9 people found the following review helpful By Kasey M. Moctezuma on June 5, 2002
Format: Hardcover Verified Purchase
I have been wanting this book for a while, but I waited a long time (too long) to buy it. This book is not only visually beautiful, it has some interesting information about chocolate in general, as well as some really intriguing recipes - some of them are on a professional level and are quite complex, but a lot of them are pretty simple and sound very nice. Even if you never make a recipe out of this book, I don't think that you will regret buying it.
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