Death by Chocolate: The Last Word on a Consuming Passion

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Overview

This book is about obsession, cravings, and licit indulgences. It is about deliriously delicious, silkily sensuous, soul-stirring chocolate desserts, about Rabelaisian pleasures, and fantasies come true.

These seductive cakes, elegant ice creams, lustrous sauces, mouthwatering truffles, divine wafers, and unbelievably satisfying brownies are all from the kitchen of Marcel ...
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Overview

This book is about obsession, cravings, and licit indulgences. It is about deliriously delicious, silkily sensuous, soul-stirring chocolate desserts, about Rabelaisian pleasures, and fantasies come true.

These seductive cakes, elegant ice creams, lustrous sauces, mouthwatering truffles, divine wafers, and unbelievably satisfying brownies are all from the kitchen of Marcel Desaulniers, a truly inspired chef.

At the Trellis Restaurant, in Colonial Williamsburg, Marcel Desaulniers has created a unique and innovative cuisine. One of the joys of the Trellis is its extraordinary desserts: Chocolate Phantasmagoria, White and Dark Chocolate Dacquoise, and Death by Chocolate--to name just a few. The recipes for these and other magnificent desserts are now revealed, detailed with foolproof, step-by-step instructions. Following the author's invaluable advice, the home cook can successfully create even the most elaborate of these chocolate wonders.

From a unique Chocolate Chip Cookie that will make all others pale by comparison to Simply the Best Chocolate Brownie, from Ebony and Ivory Chocolate Truffles to White Chocolate Ice Cream, from Double Mocha Madness to a fantastic Chocolate Wedding Cake, the kaleidoscopic glories of Marcel Desaulniers' chocolate repertoire are presented here in full color, each as delightful to make as it is to eat. This is a book for endless pleasure.

These recipes for seductive chocolate cakes, ice creams, and sauces, mouthwatering cookies, brownies, and truffles make all others pale by comparison. At the Trellis Restaurant in Colonial Williamsburg, Desaulniers has created extraordinary desserts such as Chocolate Temptation, and Death by Chocolate, an incredibly delicious cake, the ingredients of which are now revealed. 75 color illustrations.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Chocophiles will sigh in anticipation of glimpsing the dreamy dark desserts pictured in this sleekly illustrated work. Captured in shades of cocoa chiaroscuro to deep espresso are easy-to-make standards such as chocolate pots de creme and chocolate mousse. But the ultimate pleasure of chocolate for chef Desaulniers ( The Trellis Cookbook ) lies in the layering of flavors. The richest, most decadent desserts involve melding flavors of hazelnut, pistachio, pecans, espresso, raspberry, rum, brandy and other ingredients--even humble peanut butter--with chocolate. Chapters are organized by degree of obsession, from ``Singular Sensations'' and ``Simply Chocolate'' to the final chapter, ``Chocolate Dementia.'' Yet one doesn't have to be crazed to tackle these recipes. Desaulniers shows, in simple steps (right down to the equipment list), how to murder one's diet with a dose of ``Chocolate Demise,'' ``Chocolate Devastation'' or ``Double Mocha Madness.'' Clear instructions, exquisite color photographs, the author's refreshing sense of humor and his gentility in acknowledging contributions from other pastry chefs combine to elevate this cookbook over many others specializing in chocolate. (Nov.)
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Product Details

  • ISBN-13: 9780847815647
  • Publisher: Rizzoli
  • Publication date: 9/1/1992
  • Pages: 144
  • Product dimensions: 10.31 (w) x 10.24 (h) x 0.71 (d)

Customer Reviews

Average Rating 4.5
( 3 )
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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted November 9, 2003

    Impress yourself and your friends

    I have had this book for many years. The recipes are easy to follow, especially with the 'chef's touch' comments on the side of each recipe. I like the format that clearly states ingredients needed as well as equipment before you begin. Even without the dream Kitchenaid mixer I have made these tasty treats with ease. Tonite we enjoyed the chocolate chip date cake. Simply delightful.

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  • Anonymous

    Posted December 21, 2000

    Believe In the Title...

    This is one of the best books that I have seen for chocolate recipes. The title says it all!!!

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  • Anonymous

    Posted September 25, 2000

    This book is the Chocolate Bible

    I'm not a professional chef - cooking is just my hobby. But of all the recipe books I have on desserts, this one (and Death By Chocolate Cookies) gets the most use. It's the first one I go to for chocolate desserts. I've had my copy of this book since 1992, the year it was published, and can truthfully say that in that time, I have made practically every recipe in it. The desserts range from simple concoctions to fabulously complicated masterpieces (it took me two and a half days to make Death By Chocolate!). But if you have the time and the patience, none of the recipes are beyond the average cook, and many will be challenging to even advanced cooks. The good thing about these recipes is that, no matter what you make, it is sure to be consumed and enjoyed - almost everyone likes chocolate, I've found!

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