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Adventures with Chocolate: 80 Sensational Recipes Hardcover – November 16, 2011
100 Books for a Lifetime of Eating & Drinking
If you want to make an authentic tagine, bake mouth-watering cakes, or vicariously experience the life of a chef, you’ll find the book for it on this list.
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“British chocolatier Paul Young, who worked with the legendary chef Marco Pierre White before opening his three London chocolate shops, is known for his experimental, bold chocolate flavor pairings. It’s those intriguing combinations that make this cookbook, his first, quite the chocolate-covered ride. The front of the book is dedicated to the hows of working with chocolate, including Young’s 10 steps to tasting chocolate, how to best use single-origin chocolates (he prefers cacao beans grown in one place rather than mass-produced blends), and his truffle-making technique. Then Young shares his recipes for everything from brownies and truffles to cocktails and a one-pot chicken dinner. Each recipe is based on his extensive tasting and testing of single-origin chocolates in unusual flavor combinations, be it a fruity Madagascan chocolate ganache with Marmite, or a fragrant Venezuelan chocolate sandwich with bacon, butter, and Stilton. Perfect for serious chocophiles, this beautifully photographed book will have you craving cacao from page one.” - Fine Cooking
Cookbook Lover's Gift Guide 2011 Top Ten Pick, SheKnows.com
"An inspiration." -- Nigella Lawson
"Paul has such a beautiful way of bringing simple ingredients together and making magic through his sweet delights." -- Curtis Stone
From the Author
Writing this book, I set out to take you on a journey of chocolate exploration, in which you will learn to really taste and love chocolate in all its wonderful forms. You will hopefully learn how to make the perfect truffle, and learn to enjoy my experimental flavor combinations as well as come up with some of your own. If you never get beyond the first chapter, entitled "Unadulterated," which includes my own chocolatey versions of classics such as Christmas pudding and trifle, I will not be heartbroken, but if you grow to love making the green garlic truffles and other more daring recipes in the last chapter, called "Alchemy," you can rest assured that I will be very proud of you! Most importantly, however, I hope that this book will encourage you to become a genuine chocolate aficionado.
But just remember, there are times when eating chocolate has nothing at all to do with skill or identifying flavors, but is simply for pure indulgence. For me, this might mean a sea-salted caramel at coffee break, a Madagascan truffle at 2 o'clock to pick me up, and a dense nugget of my famous chocolate brownie at 4 o'clock which, for me, is by law teatime, when eating something sweet and indulgent is absolutely compulsory.
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Top Customer Reviews
From the opening pages, in which Young instructs his readers in his method of fully enjoying the consumption of chocolate, I knew I was in intelligent, passionate hands. Here is a man who knows his chocolate and absolutely loves it, and every page of this book shows that. Colored with Young's personal touch, each recipe feels like a baker's secret, handed over in hushed tones, only to me. And my goodness are the results astounding! The range of recipes are fantastic and their quality is positively striking!
Even more than that though, I learned SO MUCH from Young's helpful instructions in technique - he taught me to use chocolate in ways I hadn't even heard of, and the instructions were clear and easy to follow! Furthermore, Young demonstrates his extensive knowledge of regional chocolate and its origins - listing how each kind is different, and even exactly how to procure it! These of course can be expensive steps to follow, but local chocolate generally works just as well.
Major kudos to Paul Young, for bringing the recipes and techniques of masters to the baking public!
The recipes are amazing with llots of very useful information. A book for novices, experts or just plain chocolate lovers!
I really enjoyed the recipes and the knowledge about chocolate.
Paul Young provides a few uncommon sweet ideas, a good number that are both sweet and savory, and several ideas for chocolate with rosemary, Stilton, and ale. We have modified some of these ideas for vegetable dishes in our kitchen. I'm working my way up to the recipe for pizza that appears as an afterthought to the caramelized red onion and rosemary truffle recipe.
I rate cookbooks by the number of novel recipes in them. This book pushes the envelope to reward the adventurous. It makes a fine gift for the molecular gastronomist in your crowd, or chocoholics working to slash flour and sugar from their repertoire. I give Adventures with Chocolate five stars, but be warned they are weird stars and that Young has avoided recipes you'd expect to find in other books. If you really wanted The Ultimate Brownie Book or Nick Malgieri's Chocolate book, you could find this one uncomfortable.