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Condition: Used: Very Good
Comment: A well-cared-for item that has seen limited use but remains in great condition. The item is complete, unmarked, and undamaged, but may show some limited signs of wear. Item works perfectly. Pages and dust cover are intact and not marred by notes or highlighting. The spine is undamaged.
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Death By Chocolate Cookies Hardcover – November 1, 1997

4.1 out of 5 stars 25 customer reviews

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Editorial Reviews

Amazon.com Review

There ought to be a law against cookies as sinfully delicious as the ones Marcel Desaulniers presents in his Death by Chocolate Cookies. Chocolate Peanut Butter Love Bars, Chocolate Pecan Tart Cookies, White Chocolate Peppermint Patties, Chocolate Mango Ambush--the names alone are life-threatening, while the full-page color photographs are almost guaranteed to send serious chocoholics into cardiac arrest. Desaulniers devilishly tempts the reader with 75 easy-to-follow recipes that promise untold delight in every bite, from the simplest Chocolate Raspberry Cookiecupcake to the fascinatingly intricate Golden Spider Webs with Wicken Ganache. Dip into Death by Chocolate Cookies at your own risk: this much chocolate is almost certainly lethal!

From Library Journal

Desaulniers, chef/owner of The Trellis Restaurant in Williamsburg, Virginia, is not one for understatement; his earlier cookbooks include Desserts To Die For (LJ 8/95) and this book's predecessor, Death by Chocolate (Rizzoli, 1992). Most of the recipes here are less complicated than the show-stopping restaurant desserts in his earlier books. There are family favorites like Mrs. D's Chocolate Chip Cookies, from his mother; recipes "for kids at heart"; and fairly simple "Easy Street" recipes. But there are more elaborate choices, too, such as Golden Spider Webs with Wicked Ganache. The recipe directions are especially clear, and all these mouth-watering treats are shown in full-color photographs. Highly recommended.
Copyright 1997 Reed Business Information, Inc.
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Product Details

  • Hardcover: 144 pages
  • Publisher: Simon & Schuster; First Edition edition (November 1, 1997)
  • Language: English
  • ISBN-10: 068483197X
  • ISBN-13: 978-0684831978
  • Product Dimensions: 10.3 x 10.4 x 0.6 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #866,397 in Books (See Top 100 in Books)

Important Information

Ingredients
Example Ingredients

Directions
Example Directions

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
This is a beautiful book. The photography is truly amazing. However, I have found a number of inconsistencies and what can only be called mistakes in the recipes themselves. For example: in the Chocolate Caramel Puffs, the recipe claims that 1/8th of a teaspoon of lemon juice will make 1/2 cup of sugar look like "wet sand." Go ahead... measure it out and try it. As this is somewhat a central part of the recipe (and affects the caramelization of the sugar) the alterations necessary to achieve the desired consistency make following the recipe a bit difficult. I have noticed similar problems with other recipes, particularly ones that call for chocolate ganaches. I recommend it with hesitation, and should only be considered by expert cooks with a LOT of equipment.
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Format: Hardcover
Yes, you do need equipment. Yes, you do need to know what you're doing. The results are fabulous, though. The Chocolate Dalmatians instantly became my favorite chocolate chip cookie (don't even think of trying them unless you have a heavy-duty countertop mixer -- these babies will tax the best hand-held model). I've always made good cookies, but these are incredible!
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Format: Hardcover
I purchased this title 3 years ago, and have made several of the recipes. I found that in each recipe Marcel included useful tips for streamlining construction, as well as for storage and selection of utensils. While I am not an accomplished chef, I can say that I have had a lot of success (based on feedback) in getting people to delight in the results of my labor. The person who wrote about inconsistencies in a few of the recipies refered to recipes I have not tried. I was surprised to read that criticism, because all the recipes I tried came out wonderful (if not looking exactly like the pictures in the book!) I would highly recommend this book. An easy recipe that is always a winner is for the Black Gold cookies.
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Format: Hardcover
Such beautiful pictures, and they are great inspiration. Makes you want to spend the day in the kitchen. There it ends. I tried the white chocolate-candy cane recipe twice. It just doesn't work. We (I have a professional kitchen) added flour to make a manageable batter, but after baking could not get them off the baking sheet. More adjustments, and finally succeeded in making a cookie that no one liked. We also tried the two layer desert with brownie bottom. Expensive mess. The beautiful photographs are worthy of framing or put the whole book on your coffee table.
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Format: Hardcover
I have read the previous reviews and I am puzzled. I do not like this book at all. I have never written a review before but this book drove me to it. I am an experienced baker and tried two recipes following the instructions carefully. Both failed miserably and I am not willing to waste the butter, or more importantly, the chocolate, to try another.

My first attempt was the Paisely Brownies. The recipe called for 12 ounces of butter (yes, ounces, not tablespoons). While nervous about 3/4 of a pound of butter going into essentially a double batch of brownie batter, I forged ahead. What I got was incredible greasy brownies with a gummy raspberry topping. I figured the butter amount must have been a typo so I tried again with 12 TABLESPOONS of butter and while the brownies were less greasy, they were still mushy in the middle with a gummy raspberry topping. Next I tried the Topsy Turvys (didn't even get around to making the sorbet or the pineapple topping). Each attempt to mold the baked cookie into bowl shapes yielded greasy messes on my counter. Perhaps I got the two dogs out of the whole bunch but as I have said before, I'm not willing to waste any more butter, chocolate, parchment paper, etc. on any of his recipes.
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Format: Hardcover
I've had great success with the "Chocolate Crack Ups" and the Bengal cookies BUT have been stymied by the "Chocolate Caramel Puffs". Such an alluring recipe but the puff dough recipe is either way off (typo in the book?) or the instructions are incomplete. It turns out as a thin batter which couldn't possibly be spooned onto a cookie sheet in twelve level tablespoons without immediately creating one level lake of batter (not "dough" as it's described) on said cookie sheet. I've looked up "choux pastry" in another book and it shows a photograph of a shiny dough which holds its shape and the ingredients had proportionately less liquid. So disappointing!! I'll keep trying but what a waste of good butter and eggs! Still, I think this book is certainly worthwhile. I just wish I could find a corrections and ammendments page on the web for it.
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By Vivienne on December 28, 1999
Format: Hardcover
I agree with Noah S Selsby that there could be some mistakes in the instructions. I tried out the Road Trip Cookies whereby one is told to use '3 heaping tablespoons of dough for each cookie'; a bit sceptical, I only used 1 heaping tablespoon for 1 cookie. I still got around 18 cookies,as mentioned in the recipe. So I think it was really '3 heaping teaspoons',not tablespoons.And the cookies ARE 'hefty' as warned in the book; 8 tablespoons finally filled the whole baking sheet! Imagine if I had used 3 tbsp instead! I only own 2 baking sheets, so cooking time was long. Agree totally with Noah S Selsby that recipes are good for a serious baker (meaning (s)he must own LOTS of equipment!) However, I am still a great fan of Mr Desaulniers' books and shows;been hooked on since I saw his creations on TV years ago!
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