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White Chocolate Paperback – April 1, 1989


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Product Details

  • Paperback: 222 pages
  • Publisher: Contemporary Books (April 1989)
  • Language: English
  • ISBN-10: 0809243636
  • ISBN-13: 978-0809243631
  • Product Dimensions: 7.9 x 6.9 x 0.8 inches
  • Shipping Weight: 11.2 ounces
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #3,388,770 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

White chocolate has long been available as the less-familiar cousin of dark chocolate. Here Chocolatier editor Henderson champions it as an ingredient for all manner of desserts. Some recipes are new versions of old baking favorites, among them shortbread, cinnamon bread and pecan pie. Others are adapted from dark-chocolate recipes, including pots de creme and German chocolate cake. Those who prefer straight excess will attempt confections like white-chocolate brownies with white and dark chocolate chunks. Whimsy gains the upper hand in recipes such as mock Hostess cupcakes or white-chocolate waffles with brandied cherries and black cherry coulis. There is no shortage of imagination displayed as Henderson draws on recipes from chocolate aficionados as diverse as Jackson, Ky., home cook Jackie Bays, food writer Richard Sax and Los Angeles Trumps chef Michael Roberts. Generally their enthusiasm is infectious, although readers may demur at Henderson's assertion that baking the macadamia nut-white chocolate chip muffins in small tins saves them from being trendy. Photos.
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

White chocolate is the darling of the dessert world in the Eighties. A blend of cocoa butter, sugar, milk, and usually vanilla, it lacks the chocolate liquor that gives chocolate its color and flavor. Its own flavor is distinctive and much appreciated, however. Henderson's book includes such treats as hot white chocolate, and Robert E. Lee cake, coeur a la creme, and brownies made with white chocolate. Recipes are credited to their creators. Most of the recipes are easy, though some do require time and care. Lists of schools and sources are appended. Buy it, for your chocoholics. SP
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By H. Grove (errantdreams) TOP 1000 REVIEWER on April 4, 2004
Format: Hardcover
The fact that this cookbook is so hard to find is nothing short of a sin against gastronomy. I count it among our favorite cookbooks, and when we want to make a show-stopping dessert, this is one of the first cookbooks we turn to.
Since there is so much misinformation (or just plain lack of understanding) about white chocolate, this book starts out with some handy information. It includes notes on using white chocolate in baking and foods that pair well with white chocolate (or incorporate it well), instructions on how to successfully melt white chocolate, and some ingredient and equipment notes.
Our copy of this book is quite well-used. The white chocolate mousse with blueberry sauce is nothing short of astounding, but oh, this is NOT diet food! The orange white chocolate mousse isn't far behind in quality, and the vanilla white chocolate mousse will make you swoon. If mousses aren't impressive enough, how about white chocolate dumplings in strawberry soup? (We thought we'd died and gone to heaven!) Or a white chocolate Bavarian cream or white chocolate terrine. And that's only part of the first chapter of recipes!
Chapters include cakes, cheesecakes, and tortes; pies, pastries, and breads; souffles, puddings, and crepes; ice cream, frozen desserts, and beverages; and much more! Who could resist strawberry shortcake with white chocolate chantilly, Clay's chocolate ice cream with white chocolate truffles, or white chocolate-ginger truffles?
But if you really want your guests to come back over and over again, trust me when I tell you to make the white chocolate cheesecake with dark chocolate crust. When we lived in Boston and did yearly Thanksgiving feasts, at least 2 or 3 people would request that specific recipe every year!
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2 of 2 people found the following review helpful By Nakale Ayovunefe on December 17, 2010
Format: Paperback Verified Purchase
I wonder why I never knew that this book existed. Too many people do not like white chocolate. It is good to know that there are a few people who love white chocolate. Priceless recipes are written in a very detailed format.
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2 of 2 people found the following review helpful By Nik on November 28, 2009
Format: Hardcover Verified Purchase
White chocolate is probably the least understood of the two sweet treats. Owning many dessert books that are abound with recipes for Chocolate of the darker variety - because of its desireable affects, I was very happy to find a book that specializes in the chocolate that not many recipes/cooks utilize. White chocolate, when great, is smooth, rich, silky and oh so scintillating. Why would anyone want to pass up a chance of romance? And to find a compendium of these amazing desserts, one would have to be mad not to own a copy. Thanks Amazon.

German White Chocolate Cake; White Chocolate Souffle; White Chocolate Peanut Butter Cookies (I'm in heaven); White Chocolate Cupcakes; White Chocolate Ice Cream, are few of the many delectable recipes contained within this one book.

Great for holiday baking, gifts, desserts for your fine wine dinners or just a night alone. You will not be disappointed with this book. This may be the only book you grab if the house was on fire... Enjoy.
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By S. Spears on July 13, 2013
Format: Hardcover Verified Purchase
At last I now own a copy of one of my favorite library books! I love how this arrived so quickly and is such great condition as described! Thank you much, Suzette!
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