Chocolate (v. 1) (Hardcover)

~ (Author), Cathy Selena (Contributor), Natacha Nikouline (Contributor)

Editorial Reviews

Review

See it, smell it, touch it, taste it...chocolate offers an experience that embraces nearly all the senses. Following this philosophy is Paule Cuvelier, president of famous French chocolatier Debauve & Gallais, with her simply-named Chocolate (which picks up a fifth and final sense when you imagine it read aloud). Chocolate, like its namesake, is a full-blown sensual affair: it's rare that a book actually has to be unlaced, but this one does. Untie the book's silky (and naturally, chocolate brown) ribbons, and the single volume unfolds, becoming two. -- The Food Paper.com By Paule Cuvelier 2/1/2008

Review

"...it's a delicious read any time you want to indulge in chocolate facts, fantasies, history and even recipes....This no-calorie set is half the price of a good box of chocolates and won't leave you feeling guilty when you're finished." ~The Charlotte Observer

"If the recipes don't make you drool, we guarantee that the pictures will." ~Florida International Magazine

"Both halves of the whole include lavish, lickable photographs by Natacha Nikouline, for a final product that's well, good enough to eat." ~Gayot Publications

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Product Details

• Hardcover: 192 pages
• Publisher: Flammarion; illustrated edition edition (January 22, 2008)
• Language: English
• ISBN-10: 2080300555
• ISBN-13: 978-2080300553
• Product Dimensions: 8.9 x 8.9 x 1.3 inches
• Shipping Weight: 2.7 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #1,347,536 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars Luxurius excellence., May 27, 2008

By	C. Terzis "cterzis" (Nicosia Cyprus) - See all my reviews (REAL NAME)

I was pleasantly surprised when I received this book. It has 'Class' spelled all over it. It was written by the president of the ancient ( about 200 years old ) Maison Debauve & Gallais with the assistance of the staff of the chocolaterie. It is not one but two books, about one hundred pages each, in a chic case, bound by a brown ribbon. The pages are glossy and there are lots of photographs.
The first book deals with the history of chocolate in general and its introduction to France. It goes on to describe the Cocoa cultivation and production, all laced with beautiful photographs. The second part of the first tome deals with the French chocolate tradition in general and with the Debauve & Gallais chocolaterie in particular.
The second book I find even more interesting. It starts with the nutritional qualities and descriptions for each kind of chocolate. Then it lists the characteristics of chocolate beans, cocoa and chocolate from different growing regions and countries. This is followed by a guide on how to taste chocolate properly (you don't just munch it!), which is followed by the best section of all, the recipes. There are about forty recipes. Sometimes one buys a book and out of its 100-150 recipes maybe 5-10 turn out interesting or good. In this book all the recipes are handpicked. As a matter of fact I would rather have this as a recipe book than many others in the market. Recipes include:
Chocolate and hazelnut cake with kirsch
Grand Marnier cake
Walnut brownies
Chocolate and almond cake
Chocolate and praline tart
Chocolate and almond cookies
Moist chocolate spice cake
Dark chocolate mousse with goat cheese
Ganache filling
Almond and/or hazelnut praline
Truffles
Earl Grey palets
Fondant chocolate cake
Chocolate mousse
Chocolate and coffee charlotte
All recipes are in both Metric and Cups and spoons. A word of caution though: The measures in Cups and spoons are not always the same in all the recipes. For instance a stick of butter is given as 100g in some recipes and 80g in others. In other recipes 1/2 stick of butter is given as 75g which would make one stick 150g! I use Metric so I don't mind, but if you use Cups etc, maybe you should consider using Metric for these recipes, it is more accurate anyway and gives consistent results.