New Chocolate Classics: Over 100 of Your Favorite Recipes Now Irresistibly in Chocolate [Paperback]

Diana Dalsass (Author)

Book Description

Publication Date: April 17, 1999

If you like chocolate you’ll love these new chocolate versions of classic recipes like Apple Brown Betty, Strawberry Shortcake, and Tiramisu.

Diana Dalsass has created over 100 original recipes, testing each one over and over again to preserve the integrity of the original dessert while making an entirely new chocolate sensation. Pies, pastries, puddings, cakes, cookies, and even coffee cakes, muffins, and breads are reinvented and made startlingly fresh and delicious by the addition of that magical ingredient, chocolate. Dalsass has created simple, easy-to-follow recipes that will not tax your time or energy. She draws on classic American desserts, including Key Lime Pie, Indian Pudding, and Boston Cream Pie, as well as luscious European favorites like eclairs, Zuppa Inglese, and Madeleines. With such intriguingly unusual concoctions as chocolate zabaglione and Baked Alaska, this unique cookbook opens up worlds of scrumptious possibilities. New Chocolate Classics will soothe the craving of the most hardened chocoholic while opening up new horizons for any lover of dessert.

Editorial Reviews

From Publishers Weekly

Dalsass, the food columnist who also penned The New Good Cake Book, reasons that if such regular desserts as key lime pie, strawberry shortcake and tiramisu are good, surely adding chocolate would make them even better. Well, perhaps, but 100 recipes' worth borders on overkill. She travels the world, fearlessly remaking traditional favorites from Greece, Italy, France, Germany, Scandinavia, Mexico and the U.S. The breadth of selections is impressive, ranging from pies and tortes, cakes and puddings to cookies, coffee cakes and breads. Who could argue with adding chocolate to Coconut Cream Pie or even homey Gingerbread? Bite-size chocolate Petits Fours from France, creamy chocolate-ricotta-stuffed Cannoli from Italy and a number of nut tortes from Germany and Austria might benefit as well. However, purists will grumble at some of the other selections, believing that Panettone, Kugelhopf and Focaccia should be chocolate-free zones. Oeufs a La Neige, the pristine and elegant French dessert, will only look dirty, and if you want your Creme Caramel to taste like a brownie, you may as well eat a brownie. As for Key Lime Pie, is it still, properly speaking, Key Lime Pie when it sits on a chocolate crust and calls for melted chocolate and sour cream? Dalsass's research on world dessert recipes is insightful, but by bringing up renovated versions of Vinegar Pie, pecan and apple-studded Huguenot Torte and German Wine Cake, scented with port and rosemary, she may send readers scampering to vintage cookbooks to find the original recipes.
Copyright 1999 Reed Business Information, Inc.

From Library Journal

Dalsass (The New Good Cake Book, LJ 11/15/96) decided to put chocolate in just about everything: Baklava, Ambrosia, Scones, even Apple Brown Betty. While some of her transformations sound tempting, even chocolate fanatics would agree that theres such a thing as overkill: although Key Lime Pie in a chocolate crust might be a good idea, adding cocoa powder to the filling probably is not. Not a necessary purchase.
Copyright 1999 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Paperback: 160 pages
• Publisher: W. W. Norton & Company (April 17, 1999)
• Language: English
• ISBN-10: 0393318818
• ISBN-13: 978-0393318814
• Product Dimensions: 8.1 x 8.2 x 0.4 inches
• Shipping Weight: 9.8 ounces (View shipping rates and policies)
• Amazon Best Sellers Rank: #3,302,851 in Books (See Top 100 in Books)

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