The Chocolate Bible

The Chocolate Bible

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by Christian Teubner, Karl Schumacher, Schonf, Silvio Rizzi
     
 

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In a unique collaboration, Christian Teubner, the master pastry chef and world-renowned food photographer; Sybil Grafin Schonfeldt, cultural historian of culinary practice; Silvio Rizzi, food writer and critic; Eckart Witzigmann, one of the most imaginative and original gourmet chefs; Karl Schuhmacher, teacher of master confectioners; and Leopold Forsthofer, a master…  See more details below

Overview

In a unique collaboration, Christian Teubner, the master pastry chef and world-renowned food photographer; Sybil Grafin Schonfeldt, cultural historian of culinary practice; Silvio Rizzi, food writer and critic; Eckart Witzigmann, one of the most imaginative and original gourmet chefs; Karl Schuhmacher, teacher of master confectioners; and Leopold Forsthofer, a master confectioner, have combined their knowledge and skills to produce this definitive sourcebook with over 600 illustrations: The Chocolate Bible. The first chapter presents the general historical background of chocolate from pre-Columbian Mexico to the introduction of chocolate in Europe and America. This is followed by chapters on the production of chocolate and the techniques for working with chocolate. The heart of this beautiful book is devoted to over 150 step-by-step recipes and extraordinary color photographs for Chocolate Patisserie; Chocolate Candies; Chocolate Mousse, Ice Creams, Parfait, Puddings, and Souffles; Hot and Cold Chocolate Drinks; and Using Chocolate to Create Unusual Main-Course Dishes.

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Product Details

ISBN-13:
9780670873715
Publisher:
Studio
Publication date:
09/01/1997
Edition description:
1st U.S. Edition
Pages:
240
Product dimensions:
9.28(w) x 12.00(h) x 0.90(d)

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Chocolate Bible 3 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
Don't get me wrong, I adore this cookbook and it would take quite a lot to get me to part with it, but I'm constantly saddened that more attention wasn't paid in making the recipes easy to work with for the home chef. I'm not asking for a painstaking breakdown of each step, but instructions like 'cook until lightly golden' (does that mean 5 minutes or 50 minutes?) and 'whisk egg whites with just enough sugar to be thick but still runny' (does that mean 1/4 of sugar or 2 cups?) leave something to be desired, which is really too bad. If you have the time and the large array of tools to devote to delicious chocolate cakes, tortes, candies, decorations, drinks, and desserts, by all means get it. Some recipe examples: Sachertorte, sour cherry torte, chocolate souffle with armagnac poached prunes and chocolate sauce, passion fruit creams, rum truffles, chocolate omlette, and white chocolate semolina mousse.