Death by Chocolate

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Overview

Ten years after its original publication, Death by Chocolate remains the ultimate chocolate dessert cookbook. It won the James Beard Award, inspired a television show, and has sold over 100,000 copies. All of the original mouth-watering recipes remain, now supplemented by many new recipes carefully crafted by master-chef Marcel Desaulniers. All preparations and ingredients are included with full-color photographs, allowing mere mortals to create chocolate masterpieces such as the eponymous Death by Chocolate, ...
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More About This Book

Overview

Ten years after its original publication, Death by Chocolate remains the ultimate chocolate dessert cookbook. It won the James Beard Award, inspired a television show, and has sold over 100,000 copies. All of the original mouth-watering recipes remain, now supplemented by many new recipes carefully crafted by master-chef Marcel Desaulniers. All preparations and ingredients are included with full-color photographs, allowing mere mortals to create chocolate masterpieces such as the eponymous Death by Chocolate, Chocolate Temptation, and Chocolate Dementia.
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Editorial Reviews

Publishers Weekly
The resurrection of Desaulniers' classic compilation will delight chocoholics. Glossy pages hold photographs of tempting decadent desserts- perfectly tempered truffles and tiered mousse cakes-that should inspire home bakers to break out the Baker's chocolate bars and get cooking. The first edition, which won The James Beard Award in 1993 for Best Dessert Book, has been expanded to celebrate its 10th anniversary. New recipes like The "Big Dig" complement traditional classics like Chocolate Espresso Fudge Cake. Two days work is recommended to create and assemble the Dig's four layers: chocolate blacktop batter cake, triple chocolate barrier, double chocolate pudding and whipped cream topper. Assembled into a chocolate cylinder, the dessert is pure chocolate dementia. Desaulniers is a master at layering flavors and textures; though the recipes are difficult (even the seemingly simple Essential Chocolate Mousses need careful attention), they are worth the effort. The instructions are as rich as the desserts: Desaulniers holds the reader's hand, advising on complex techniques: his notes on what the batter should look like at each step are particularly helpful. And there are notes of humor as well. At the end of the spectacular five-page recipe for Chocolate Wedlock, he advises the pastry chef to "quaff a well-chilled glass of champagne... you deserve it!" (The section "A Touch of Chocolate" contains slightly more restrained recipes, like Red Pear Sorbet and White Chocolate "Ice Cream" with Pralines and Caramel Sabayon.) This is death worth living by. (Jan.) Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9780847825578
  • Publisher: Rizzoli
  • Publication date: 10/29/2003
  • Edition description: Revised
  • Edition number: 2
  • Pages: 156
  • Product dimensions: 10.32 (w) x 10.28 (h) x 0.65 (d)

Table of Contents

Preface 8
Introduction 10
Chocolate Chips and Chunks 12
Chapter 1 Singular Sensations 15
Chapter 2 Simply Chocolate 21
Chapter 3 A Touch of Chocolate 47
Chapter 4 Obviously Chocolate 67
Chapter 5 Chocolate Dementia 107
Techniques and Equipment 150
Bibliography 153
Sources 153
About the Pastry Chefs 154
Index 155
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Customer Reviews

Average Rating 5
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Sort by: Showing all of 2 Customer Reviews

  • Anonymous

    Posted April 8, 2007

    Sure to Impress

    Whenever I want to make something that I know will impress my guests, this is my go-to book every time. Every recipe is truly fantastic and visually impressive!

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted January 2, 2010

    No text was provided for this review.

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