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Mocha [Kindle Edition]

Michael Turback , Leo Gong
5.0 out of 5 stars  See all reviews (4 customer reviews)

Print List Price: $9.95
Kindle Price: $8.99
You Save: $0.96 (10%)
Sold by: Random House LLC

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Book Description

Coffee and chocolate combined have a complementary effect, which means drinking a mocha wakes you up and puts you in a good mood.High-quality chocolate, strong coffee, and a big mug--basic tools of the trade for Mocha, the sophisticated follow-up to Michael Turback's best-selling Hot Chocolate. Presented in a compact yet luxurious collection, Mocha offers nearly sixty recipes featuring the companionable ingredients of chocolate and coffee. Ranging from cozy cocoa concoctions to caffeinated couture combinations, recipes include hot drinks (the Triple Chocolate Maple Passion hails from Toronto, where they know how to heat things up); cold, refreshing classics (the Black-and-White Espresso Milkshake is almost a meal); creative cocktails (Chocolate-Espresso Martini, anyone?); and outrageous desserts (the Mocha-Java Cheesecake is the richest and smoothest cheesecake ever). Recipe contributors include notable chocolatiers, popular coffee purveyors, preeminent restaurant chefs, and a competitive cadre of coffeehouse baristas.


From the Trade Paperback edition.

Editorial Reviews

From the Publisher

* A decadent collection of 50 recipes (35 drinks, 15 desserts) featuring the ingredients chocolate and coffee in combination. * Includes more than 15 full-color photos. * Recipe contributors include notable chocolatiers, popular coffee purveyors, preeminent restaurant chefs, and a cadre of highly competitive coffee house baristas.

About the Author

MICHAEL TURBACK is a graduate of Cornell's School of Hotel Administration and a veteran restaurateur of 30 years. He currently works in the gourmet and specialty food products industry and is a founding partner of The New York First Company, an online department store. 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).

Product Details

  • File Size: 748 KB
  • Print Length: 144 pages
  • Publisher: Ten Speed Press (February 13, 2013)
  • Sold by: Random House LLC
  • Language: English
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #1,617,216 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

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Most Helpful Customer Reviews
16 of 16 people found the following review helpful
5.0 out of 5 stars Sinfully Delicious October 10, 2007
I have only a couple of quick warnings, so I'll get them out of the way first, as they're the least part of my assessment of this book. First, yes, these are fattening recipes. They're filled with sugar, heavy cream, etc. That much is obvious from the subject of the cookbook. Even if you're being super-careful with your fat and sugar intake, though, they can make great special occasion drinks; many of them are meant to be drunk in very small amounts.

Second, some of these are very adventurous in nature. One recipe, Mokka Peppar, includes paprika, cayenne, and cracked peppercorns. These sorts of recipes can be quite delicious, but they aren't everyone's cup of... well, mocha.

And finally, many of these do require espresso as an ingredient, and I daresay most folks don't have an espresso machine at home. If you don't mind substituting with espresso made from instant espresso you can do that, but most of these recipes will work perfectly well with strong-brewed coffee as well. So this too is not particularly a hindrance.

As for the plusses... well, let's just say I'm sighing happily as I think back on the recipes we've made from this book. One of the most memorable was a layered recipe of tapioca, homemade chocolate ice cream, and coffee. YUM! Chapters include simply drinks, cocktails (drinks with booze in them), and desserts, and the book is sprinkled with tidbits of information, history, and lore, as well as plenty of pithy quotes.

This is a gourmet book, with recipes from skilled chefs and baristas around the world, and so recipes do include ingredients that you might have trouble locating.
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5.0 out of 5 stars All About Mocha March 22, 2013
Format:Paperback|Verified Purchase
This book is filled with wonderful recipes and the kind of food history that foodies love. Mocha, if you go to Starbucks, is coffee and chocolate. But it began as term for coffee alone. Author Michael Turback explains that Mocca is the name of the Yemen port where the Arabs once shipped, and controlled, coffee exports to Europe.

Italian cafes married coffee and chocolate. This book is filled with lovely recipes explaining the combinations and techniques to fashion distinctively different beverages.

I strongly recommend this book to morning beverage drinkers and foodie historians.
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5.0 out of 5 stars cute and informative recipe book December 30, 2012
Format:Paperback|Verified Purchase
I bought this for my brother and he loved it. The recipes look yummy and the book is a well made paperback. The recipes go beyond hot chocolate to include many desserts and cocktails.
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5.0 out of 5 stars Five Stars August 21, 2014
By tede
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More About the Author

A locavore before the word existed, Michael Turback was the first to embrace concepts of farm-to-table and vineyard-to-table at his local restaurant, Turback's of Ithaca, New York - an achievement recognized nationally. Michael not only created and nurtured one of the region's first destination restaurants, he built a reputation around his ability to stalk, procure, and support the best of local food and wine. The Los Angeles Times called Turback's, "the first Finger Lakes restaurant to really devote itself to New York's culinary and enological bounty." The restaurant's library of early vintages documented the progress of the growing local industry, earning attention and commendation from The Wine Spectator, Bon Appetit, Gourmet Magazine, The New York Times, Boston Globe, Washington Post, Philadelphia Inquirer, USA Today, Wall Street Journal, Fortune Magazine, Nation's Restaurant News, the Food Channel, and NPR's "All Things Considered." A true "local movement" pioneer, Michael's efforts sparked trends that are seen throughout the hospitality industry today. His loyalty to small local farmers and use of seasonal local produce helped to popularize American regional dining; his wine tasting events and wine dinners inspired interest in a new generation of regional wines. The Turback's staff even picked local grapes for the restaurant's house wine. Michael originated "The Great Nouveau Race," in which long-distance runners carried each vintage's first-released bottles of local wines to market, upstaging the arrival of Beaujolais Nouveau from France and nearly creating an international incident! 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, and the pleasures of Finger Lakes Wine Country.


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