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Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate Hardcover – October 25, 2006
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Arranged by chocolate intensity, the recipes come from the company's files and from chefs including Flo Braker, Jim Dodge, Thomas Keller, and Stephanie Hersh. Although the formulas vary in difficulty, most are within the range of all cooks interested in making something terrific. Readers should note, however, that the recipes require chocolate with specific cocoa-solids contents--62% semisweet, for example--that may be difficult to find. Most cooks will know, however, that one high-quality chocolate of similar cocoa content can usually replace another. With narrative sections in which Steinberg and Scharffenberger trace (at perhaps excessive length) their career trajectories, interesting asides such as "Bread and Chocolate," lots of chocolate lore, and a good primer on how chocolate is manufactured--plus color photos--the book makes a happy addition to the chocolate lovers' kitchen library. --Arthur Boehm
From Publishers Weekly
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About the book itself, I wish it would have more pictures but the information seems very detailed.
The book is wonderfully laid out and makes an excellent presentation. A visual feast. The recipes are set up uniquely from the most intense chocolate to the subtle.
The book is encyclopedic in its discussion of chocolate from the plant to the plate. The recipes were not just created some are from well known chefs who contributed.
It is too bad that Sharfenberger sold out to the big corporate world. I was introduced to their chocolate when they were a small successful company producing an excellent product. Regardless, I have enjoyed reading this book as it is a wealth of information on chocolate from the fruit to the finished product.
Top international reviews
This is a second hand book, formerly from a library, and I love to think about everyone who has read it before me, and possibly baked the same recipes too.