- Paperback: 192 pages
- Publisher: Kyle Books (August 31, 2004)
- Language: English
- ISBN-10: 1904920039
- ISBN-13: 978-1904920038
- Product Dimensions: 9 x 0.5 x 11.1 inches
- Shipping Weight: 1.9 pounds
- Average Customer Review: 4.4 out of 5 stars See all reviews (5 customer reviews)
- Amazon Best Sellers Rank: #2,757,655 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Green & Black's Chocolate Recipes: From the Cacao Pod to Muffins, Mousses and Moles Paperback – August 31, 2004
"An irresistible book for chocolate lovers... gives fascinating detail about the cultivation and production, from beans to delicious chocolate." -- Olive, November 2003
"Best Chocolate Book in the World." -- Gourmand World Cookbook Awards, 2003
"Rarely have I found so many tempting recipes under one cover." -- Darina Allen, Irish Examiner (Jan 04)
"This is going to be utterly gorgeous - a chocolate fantasy come true... A must." -- The Bookseller, June 03
"This pays homage to the cacao pod in all its delicious incarnations amd is packed full of stunning recipes." -- Marie Claire
From the Publisher
Chocolate is full of texture and taste and it can be turned into sweet and savoury, simple and sophisticated recipes. Above all, chocolate inspires many moods and so the chapters are divided into Magic (glamorous recipes for dinner parties), Abracadabra (quick and easy recipes), Light and Airy (light puddings and mousses that melt on your tongue), Licking the Bowl (for children and birthdays) and Wicked (those irresistible concoctions). As well as the more traditional ideas for cakes, puddings and biscuits, there are also more surprising recipes for soups (chocolate soup), chillis and meat (chicken mole, Italian sweet salami). Woven into the book are stories about the history and myths of chocolate and its cultivation and production, as well as tips for handling and cooking techniques
Top Customer Reviews
My daughter and I just made the Guiness Stout Cake and were very happy with the results.
I haven't tried their easy way of tempering chocolate, yet, but it looks quick and fairly foolproof.
One of the trends in chocolate cookbooks recently, see Chantal Coady's book, is savory dishes. This book includes a variety of tempting fare in that department, too.
If you love chocolate and don't mind cooking, you'll love this.
If you don't love chocolate yet, this might just convert you.