BN.com Gift Guide

Chocolate: From Simple Cookies to Extravagant Showstoppers

( 3 )

Overview

Nick Malgieri, who taught us everything we need to know about baking in How to Bake, takes on chocolate, the world's favorite food. With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency. In ten chapters, Nick offers a primer on basics and every kind of chocolate from coca to chips and white chocolate (and why it isn't really chocolate in the ...

See more details below
Hardcover
$33.21
BN.com price
(Save 26%)$45.00 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (35) from $1.99   
  • New (9) from $12.50   
  • Used (26) from $1.99   
Sending request ...

Overview

Nick Malgieri, who taught us everything we need to know about baking in How to Bake, takes on chocolate, the world's favorite food. With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency. In ten chapters, Nick offers a primer on basics and every kind of chocolate from coca to chips and white chocolate (and why it isn't really chocolate in the strictest sense) to big dark slabs of the world's favorite luxury food and the many, many ways to enjoy it.

Information on storage, handling, and the fundamentals needed to create chocolate confections is clear and concise. Recipe sections include everything you need to know to turn the food of the gods into desserts for us mortals: cakes and cookies, creams and custards, ice creams, pies and pastries, sauces and beverages, truffles and pralines, dipped and molded chocolates, all adapted for the home cook.

Illustrated with four-color photographs throughout, all 380 luscious recipes will send a shiver of delight down the spine of every chocolate lover. Chocolate is definitive without being intimidating; it is a true home companion for anyone who wants to cook with chocolate.

Read More Show Less

Editorial Reviews

From Barnes & Noble
For many dessert lovers, there's no surpassing chocolate when it comes to richness, elegance, and pure indulgence. Now, just in time to feed our deepest chocolate fantasies, comes Chocolate: From Simple Cookies to Extravagant Showstoppers, a fabulous new book by internationally known pastry chef Nick Malgieri. As director of the baking program at New York City's Peter Kump Cooking School and a seasoned teacher of both professional and home bakers, Malgieri has been perfecting his art for more than 15 years. The recipes included in Chocolate range from extraordinarily complex and impressive confections to homey but deeply satisfying brownies and cookies. This is destined to become the bible for chocolate lovers and chocolate bakers.
Publishers Weekly - Publisher's Weekly
Malgieri's paean to the cocoa bean collects just about every classic chocolate dessert. A thorough introduction to chocolate offers not just the history of the magic bean, but definitions of the various types and explanations of their uses, tips on storage and equipment and clear instructions for melting and tempering. As in his earlier How to Bake (1995), Malgieri, who is chairman of the baking department at Peter Kump's Cooking School, takes a gentle, educational tone in both homegrown recipes (Easy Fudgy Loaf Cake and Chocolate and Vanilla Pinwheels) and more sophisticated ones (Chocolate Paris-Brest, Chocolate Orange Trifle, and Chocolate Souffle Roll with Striped Chocolate Filling). Malgieri doesn't experiment with a lot of exotic ingredients (an exception is Warm Chocolate-Chile Cakes with Caramelized Bananas). When he does wax inventive, it's with regard to presentation: Individual Chocolate Cheese Tartlets have white filling in chocolate crusts, and each is dotted with chocolate batter in the center, while White Chocolate Strawberry Tart is topped with whole strawberries dipped in white chocolate. The pieces de resistance here are the challenging projects that close the book. These include a Chocolate Basket made by weaving strips of Chocolate Plastic; a Chocolate Flowers Wreath Cake topped with hand-fashioned flowers; and a cunning Chocolate Victorian Cottage Cookie Box complete with white chocolate cornices. Photos. (Oct.)
Library Journal
In the style of Malgieri's authoritative How To Bake LJ 8/95, here is a comprehensive guide to chocolate, with more than 300 recipes for cakes, creams and mousses, pies and tarts, sauces, and more. The introduction covers the basics, and each succeeding chapter elaborates on specific desserts and confections, with recipes usually organized from easiest to most elaborate. Instructions are clear though fairly concise Malgieri's no Maida Heatter, but there are detailed directions for working with chocolate and other trickier techniques. Marcel Desaulniers's chocolate books e.g., Death by Chocolate Cookies, LJ 12/97 are flashier, but Malgieri covers a lot more ground. Highly recommended.
Read More Show Less

Product Details

  • ISBN-13: 9780060187118
  • Publisher: HarperCollins Publishers
  • Publication date: 10/1/1998
  • Edition number: 1
  • Pages: 480
  • Sales rank: 630,458
  • Product dimensions: 8.00 (w) x 9.25 (h) x 1.40 (d)

Meet the Author

Nick Malgieri is the author of seven books, including A Baker's Tour, Perfect Cakes, Chocolate, and the James Beard Award–winning How to Bake. He is director of the baking program at the Institute of Culinary Education in New York City. His website, www.nickmalgieri .com, includes a schedule of his guest teacher appearances across the country.

Read More Show Less

Read an Excerpt

Old-Fashioned Chocolate Layer Cake

Makes one 8-inch 2-Layer cake, about 10 servings

Cake Batter

2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
6 large egg yolks
1 teaspoon vanilla extract
1/2 cup milk

Chocolate Cream Frosting

1 1/4 cups heavy whipping cream
4 tablespoons (1/2 stick) unsalted butter
1/4 cup light corn syrup
16 ounces semisweet chocolate, cut into 1/4-inch pieces

Finishing

Chocolate shavings

Two 8-inch round cake pans, 2 inches deep, buttered and the bottoms lined with parchment or wax paper

It was typical in the past to use a white or yellow cake for the layers with a rich chocolate frosting instead of all-chocolate layers and frosting. This particular version uses tender yellow cake and a fudgy frosting.

1. Set a rack at the middle level of the oven and preheat to 350 degrees.

2. In a small bowl, stir together the flour, baking powder, and salt.

3. Use an electric mixer set at medium speed to beat the butter and sugar together. Continue beating until light, about 5 minutes. Beat in the egg yolks, two at a time, beating smooth between each addition. Beat in the vanilla.

4. By hand, using a rubber spatula, stir half the flour mixture into the batter, making sure to scrape the sides of the bowl well. Stir in the milk, then the remaining flour mixture. Scrape well after each addition.

5. Divide the batter between the prepared pans and smooth the top. Bake the layers for about 35 to 45 minutes, or until well risen and atoothpick or a thin knife inserted in the center emerges clean. Cool in the pans for 5 minutes, then unmold and finish cooling the layers on racks. Peel off papers.

6. To make the chocolate cream frosting, combine the cream, butter, and corn syrup in a saucepan. Place over medium heat and bring to a boll, stirring occasionally. Remove from heat, add chocolate, and shake pan gently so that all the chocolate is covered by the hot liquid. Let stand 5 minutes, then whisk smooth. Scrape the frosting into a bowl and let cool to spreading consistency, either in the refrigerator or at room temperature.

7. To assemble the cake, place one of the cooled layers on a cardboard or platter. Spread about half the frosting over the first layer. Top with the second cake layer, flat bottom side up, and spread the top and sides of the cake with the remaining frosting. If you wish, using a spatula, press some chocolate shavings into the frosting on the sides of the cake. (If you try to use your hands, the chocolate will melt from the heat of your hands).

Serving: Serve the cake in wedges-it needs no accompaniment.

Storage: if the cake is made early on the day it is to be served, keep it under a cake dome at a cool room temperature. If you prepare the layers in advance, wrap and freeze them until you are ready to finish the cake. If you prepare the frosting in advance, wrap and refrigerate it, then bring it back to room temperature for several hours so that it turns to spreading consistency.


"Instant" Chocolate Mousse

Makes about 1 quart mousse, about 6 generous servings

1 cup heavy whipping cream
16 ounces fine-quality bittersweet chocolate, cut into 1/4-inch pieces
2 tablespoons dark rum, other liquor, or strong coffee
4 egg whites
1/2 cup sugar
Chocolate shavings, for garnishing
6 stemmed glasses, or one 6-cup capacity bowl

This dessert is ready in just a few minutes--it only needs time to chill before serving.

1. Bring the cream to a boil in a saucepan and remove from heat. Add chocolate and let stand a few minutes; then whisk smooth and pour into a large bowl. Whisk in the liquor and cool. The mixture should cool to room temperature, but not solidify. (If it does, warm the bowl briefly over some warm tap water and stir smooth with a rubber spatula.)

2. When the chocolate mixture has cooled, combine egg whites and sugar in the bowl of a mixer and place over a pan of simmering water, whisking constantly, until egg whites are hot and sugar is dissolved. Use electric mixer to whip until cooled and inflated in volume--do not overbeat or egg whites will become dry.

3. Fold meringue into chocolate mixture, and spoon into glasses or bowl. Garnish with chocolate shavings just before serving.

Variations

Instant Milk Chocolate Mousse Substitute milk chocolate for the bittersweet chocolate. Decrease sugar to 1/4 cup.

Instant White Chocolate Mousse Substitute white chocolate for the bittersweet chocolate. Decrease sugar to 1/4 cup.

Striped Parfaits of Chocolate Mousse Alternate layers of white and milk or white and dark mousse, in deep stemmed glasses. Garnish the mousses with mixed white and milk or white and dark chocolate shavings.

Read More Show Less

Customer Reviews

Average Rating 5
( 3 )
Rating Distribution

5 Star

(3)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted December 12, 2008

    Delicious

    My husband and I bought this book to learn how to make truffles for Christmas. We learned so much, and with this book have made some very delicious treats. We have kept the tradition going for a few years now. Every year I look through books for more ideas, but this one is still the best. The other recipes I have tried are great. The book covers such a range of treats. I look forward to making more!

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted June 27, 2001

    A Chocoholic's Dream Come True

    This is the ultimate book on Chocolate, not only are the receipes accurate and precise, the results produce the most mouthwatering chocolate desserts. Bravo Nick! A must have for every kitchen library.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 20, 2000

    WONDERFUL!!! SIMPLY WONDERFUL!!!

    If you truly love chocolate, you will love this book. It offers unusual receipes, with great photos and helpful 'walk-you-through-it' steps! I recommend this and you won't be disappointed! That's a promise!

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing all of 3 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)