The Chocolate Bible (Hardcover)

~ Christian Teubner (Author), Karl Schumacher (Author), Leopold Forsthofer (Author), Silvio Rizzi (Author), Edkart Witzigmann (Author), Schonf (Author)

Editorial Reviews

Amazon.com Review

Okay, we know you only read The Chocolate Bible for the articles, but will your friends believe you? After all, this stunning book is so overflowing with luscious photographs of chocolate in all its delectable varieties, shapes, and forms that it's hard to believe one could get any reading done under the circumstances. Still, if you can tear your eyes away from the illustrations, the text in this beautiful reference work is well worth perusing. From the history of chocolate in the first chapter to the recipes featuring a savory rather than sweet version of the bean in the last, The Chocolate Bible lives up to its name as the definitive resource.

Consider unusual dishes such as Noodles with Chocolate or Mexico's wondrous combination of chiles and chocolate to make Mole sauce; how about a recipe for modeling chocolate--a substance you're meant to play with, not eat--The Chocolate Bible has them all. Recipes for macaroons and tortes, wafers and candies, cakes, fillings, and beverages are at the heart of the book, but even if you never attempt a single one, you'll still get hours of pleasure just leafing through the pages--reading the articles, of course.

Product Description

A guide to chocolate includes the history of chocolate throughout the world, innovative ideas for cooking chocolate, and entrees that include chocolate, as well as delectable desserts, cookies, candies, and cocoas. 25,000 first printing."

Product Details

• Hardcover: 240 pages
• Publisher: Studio (September 1, 1997)
• Language: English
• ISBN-10: 0670873713
• ISBN-13: 978-0670873715
• Product Dimensions: 11.7 x 9.1 x 1 inches
• Shipping Weight: 3.1 pounds
• Average Customer Review: 4.4 out of 5 stars  See all reviews (13 customer reviews)
• Amazon.com Sales Rank: #776,876 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

53 of 53 people found the following review helpful:

5.0 out of 5 stars great resource, March 28, 2000

By	Eric J. Wu (cambridge, ma USA) - See all my reviews (REAL NAME)

An excellent book. Covers: history of chocolate, cocoa harvesting and varieties, chocolate manufacturing, tempering, making chocolate designs, chocolate decorations, cake making, chocolate fillings and coverings. Recipes include tortes, small pastries (like petit 4's and cookies), a big candy section. Also individual desserts like charlottes, mousses, souffles, and icecreams, as well as chocolate drinks. Lists equipment manfacturers in the back.

The book is beautiful and would be great for the coffee table even if you didn't use the recipes. I haven't tried any of the recipes yet, but they look sound from my experience. I feel it's different enough from other chocolate books to warrant buying. Compared to its peers that I own (Cocolat, the International chocolate cookbook, and Death by Chocolate) I would say this book excells in the presentation category for sure. It gives info on chocolate history that some of the other books don't. There are a LOT of recipes in this book. I would not recommend this book (or any of the other chocolate books I own, actually except for maybe Cocolat) for the absolute beginner unless he or she has another complementary book about cakes or pastries. The reason is while a lot of techniques are shown here, not a lot of "this is what can go wrong, and why" statements are included. So, if you goof, you might not know why. It doesn't go into which chocolate brands are the best, or talk about other ingredients (eggs, flour, etc) at all. In other words, the strengths of this book are presentation, showing techniques, history, recipe variety, but not recipe understanding. Probably my 2nd favorite chocolate book that I own (behind Cocolat). This book won the 1998 IACP award in the baking category.

38 of 39 people found the following review helpful:

5.0 out of 5 stars DELIGHTFULLY DECADENT, March 22, 2000

By A Customer

If you love chocolate yourself, or if you simply know someone who loves chocolate, as I do, this is THE definitive work! It begins with a fascinating look at the history of chocolate and then goes on to give us every chocolate recipe imaginable--and some that are not! There are recipes for candies, cakes, cookies, fillings and cocoas, all generously laced with gorgeous photographs that only add to the enjoyment of the book. Of particular interest to me and my family was the recipe for Mexican chocolate sauce, a wonderful combination of chilies and chocolate. The book also has recipes and tips for decorating with chocolate. I've tried many of the recipes and all have turned out simply delicious. And, if you're looking for a dessert to impress guests, you're sure to find it here! For the chocolate lovers of the world, this book certainly has it all.

19 of 19 people found the following review helpful:

3.0 out of 5 stars Beautiful book, but poorly written and edited., November 26, 2000

By A Customer

This book is a visual masterpiece, and the recipes are largely phenomenal. However, it is poorly written and edited. The recipes assume you have nothing less a professional background and easy access to the most obscure ingredients and equipment.

(acetate strips? Glucose syrup? I found the former at a kitchen supply store, not easy to come by. The latter--I needed a few teaspoons, and the only store I found that carried it sold it only in 4.4 pound tubs!)

The recipes are poorly edited. Instructions often make simply no sense whatsoever. Ingredients are sometimes listed in the instructions but not in the ingredient list. Someone needs to take a serious look at this book and edit it cover to cover.