The Golden Book of Chocolate
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The Golden Book of Chocolate

3.0 6
by Carla Bardi, Claire Pietersen
     
 

This book might easily be the most lavish, the most complete, and most beautiful book ever published on the subject of that most sensuous of all foods--chocolate. Filled with history, anecdotes, and recipes, and featuring hundreds of lavish full-color photos, The Golden Book of Chocolate is literally a chocolate lover's dream come true. A fascinating

Overview


This book might easily be the most lavish, the most complete, and most beautiful book ever published on the subject of that most sensuous of all foods--chocolate. Filled with history, anecdotes, and recipes, and featuring hundreds of lavish full-color photos, The Golden Book of Chocolate is literally a chocolate lover's dream come true. A fascinating detailed account chronicles chocolate's origins among the Aztecs of ancient Mexico, its importation to Europe, and the development of the modern chocolate industry as we know it today. But recipes are at the heart of this book. Separate chapters are devoted to chocolate's central role in easy-to-follow recipes for:

â?¢ Cookies â?¢ Bars and Brownies â?¢ Muffins and Cupcakes â?¢ Pastries â?¢ Elegant Desserts â?¢ Pies and Tarts â?¢ Puddings and Creams â?¢ Tea and Coffee Cakes â?¢ Layer Cakes â?¢ Candy â?¢ Savory Dishes â?¢ Drinks â?¢ Basic Recipes

Each recipe includes a list of ingredients, step-by-step instructions, and a large, full-color photo of the finished item. The book's final "Basic Recipes" chapter shows how to prepare chocolate ingredients that go into the making of other chocolate-based delicacies. They include chocolate pastry cream, chocolate custard, chocolate sauce, and several other sumptuous ingredients. This beautiful book is embellished with a ribbon place marker bound into the spine and features golden-tipped page edges.
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A Capsule History of Chocolate
Among the Aztecs the drinking of chocolate was confined to the royal house, the lords, and the nobility. A report by Spanish conquistador Bernial Diaz del Castillo noted that Montezuma drank chocolate several times a day from beakers made of pure gold. The Spanish brought chocolate to Europe in the late 1500s, and by the 1660s it was a favorite drink of Renaissance Italian noblemen. In the 1800s it became a popular drink among the literary figures who gathered in London's coffee houses, and in the nineteenth century the world's first chocolate candy was produced in the city of Bristol, England .

Editorial Reviews

From the Publisher

"Merely looking at this latest title from Italian cookbook author Bardi could be enough to send readers into a proverbial chocoholic sugar-induced coma. While this could be seen primarily as a gift book for the chocolate lover, its visual appeal alone will undoubtedly attract library users. Recommended for public libraries."

--Pauline Baughman, Library Journal, February 2009

"â?¦more than enough to satisfy a chocoholic's wildest dreams."

--Bookpage, February 2009

"Enrobed in gold foil like a high-end chocolate bar, this fat tome offers chocolate lovers a rich variety of ways in which to enjoy their favorite treat. â?¦This will make an attractive gift for anyone keen on chocolate, whether or not they choose to try their hand at the recipes."

Publisher's Weekly, October 6, 2008

"For the true chocoholic mom. The beautiful volume contains recipes for cookies, bars and brownies, elegant desserts, tea and coffee cakes, candy savory dishes, drinks and more. Full-color photos illustrate step-by-step recipes, and chocolate history and anecdotes enrich the book as well."

--Fancy Food & Culinary Products, February 2009

"This book might well be the most lavish, most complete and most beautiful volume ever published on that most sensuous of all foods--Chocolate. Filled with history, anecdotes, delicious photos, and, of course 300+ mouth-watering recipes from deserts to drinks. It's a chocoholic's literary dream come true."

--The Putnam County Courier, November 26, 2008

Publishers Weekly

Enrobed in gold foil like a high-end chocolate bar, this fat tome offers chocolate lovers a rich variety of ways in which to enjoy their favorite treat. Cookies, brownies, cupcakes and cakes, mousses and every other decadent sweet dish imaginable-plus some unusual savory ones-are all featured in full-page, easy-to-read spreads accompanied by lavish photos. The recipes are ranked in three levels of difficulty, with the majority given the easiest rating, though not always deservingly, and their styles span the range from homey, traditional offerings such as no-bake chocolate squares and several chocolate chip cookie variations, to refined, restaurant-quality desserts like chocolate crème brûleé as well as a few more exotic creations (shortbread with passion fruit drizzle; white chocolate and lime Bundt cake). The book opens with a comprehensive overview of the science, history and business of chocolate, though any true chocolate lover will likely already be up to speed on the health benefits of the cacao bean. Unfortunately, after that introduction the authors forgo further tips or hints about ingredients or preparation. Nonetheless, this will make an attractive gift for anyone keen on chocolate, whether or not they choose to try their hand at the recipes. Full-color photos throughout. (Nov.)

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Library Journal

Merely looking at this latest title from Italian cookbook author Bardi (The Silver Book of Cocktails) could be enough to send readers into a proverbial chocoholic sugar-induced coma. This gilt-edged book includes a wide variety of chocolate desserts, including cookies, pies, cakes, candy, drinks, and a small selection of savory dishes. Bardi begins with a brief introduction and history before launching into the heart of the work-300 recipes, each ranked according to ease of preparation. Minty Chocolate Kisses, Triple Chocolate Pecan Bars, and Pineapple Chocolate Snacking Cake are just a sampling of the original dishes here. Each is accompanied by a luscious full-color photo, guaranteed to entice readers to learn to bake. Recipes are accessible to the home baker and easy to follow, although they lack any further information about origin or tips on preparation and storage. While this could be seen primarily as a gift book for the chocolate lover, its visual appeal alone will undoubtedly attract library users. Recommended for public libraries.
—Pauline Baughman

Product Details

ISBN-13:
9780764161575
Publisher:
Barron's Educational Series, Incorporated
Publication date:
10/21/2008
Pages:
704
Sales rank:
701,999
Product dimensions:
6.50(w) x 8.50(h) x 1.90(d)

Related Subjects

Meet the Author


Carla Bardi grew up in Tuscany and currently operates a small vineyard with her husband. She is the author or co-author of many internationally successful cookbooks, most of them devoted to regional Italian cooking and baking. Her titles published in North America by Barron's include The Golden Book of Baking, The Golden Book of Chocolate, The Golden Book of Cookies, and Spaghetti.

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The Golden Book of Chocolate 3 out of 5 based on 0 ratings. 6 reviews.
Anonymous More than 1 year ago
Jasenka is 100% correct! The pictures are seriously inaccurate and some of the directions are totally unclear. Specifically, pages 536-537 -- "Glazed Chocolate Cream Cake". I had to call Williams-Sonoma to get clarity on the use of the butter. Next, they make the middle layer look like some dark beige mousse-like substance. Wrong. It's SERIOUSLY dark chocolate and is an extremely thin layer. Next, the so-called glaze barely covered the cake and they show it as dripping over the sides! This book is SERIOUSLY flawed ! Sure glad I didn't buy it with my own funds and that it was given to me, but I'll never bake anything out of it -- EVER !
Anonymous More than 1 year ago
BinkyBear143 More than 1 year ago
my mom loved this book. I know that there were a few receipes that I liked in the book.
Anonymous More than 1 year ago
njsid More than 1 year ago
have about 800 cookbooks this the best topic book
Jasenka More than 1 year ago
When I got the book I was delighted, great book with beautiful pictures and simple recipes. I couldn`t wait to try each of them. And then, I tried couple of them and realize that original picture is not even close to what came out when I made it , and of course, I have to change amount of ingredients, and whole baking procedure. The last recipe I made, was total disaster, but some how I was able to save it.
Today, I also tried something, but first baking sheet with cookies end up in trash, the second I manage to save. Recipes are not precise and in detail. I can`t say that recipes I tried aren`t tasty, but at the end that is not the recipe from book any more, it`s mine.
Jasenka