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Title: Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine by Tish Boyle, Timothy Moriarty ISBN: 0-471-29317-2 Publisher: John Wiley & Sons Pub. Date: 25 October, 1999 Format: Hardcover Volumes: 1 List Price(USD): $45.00 |
Average Customer Rating: 4.14 (7 reviews)
Rating: 2
Summary: Not for the Home Baker...
Comment: I had this book on my wishlist for almost a year and received it for Christmas. I sat down on Christmas evening and eagerly paged through the book. What a disappointment. Most of the recipes did absolutely nothing for me. Most of the recipes were time consuming and tedious. Yes, it's nice to look at, but I want to taste, not look, and this book totally put me off to trying many of the recipes. I was very disappointed. If you want truly decadent chocolate desserts, I highly recommend Chocolate Desserts by Pierre Herme. These recipes were specifically written for the home kitchen and are truly inspiring and decadent. It doesn't get any better than Chocolate Desserts. Don't waste your time/money on this book unless you want showpieces rather than decadent desserts.
Rating: 5
Summary: Definately coffee table quality
Comment: The first thing that strikes me when looking at this book is how appealing the many, glossy pictures look and make you want to try your own hand at the professional quality desserts.
The book has been sectionned into recipes with either white, milk or dark chocolate. The recipes range from truffles to ices cream to puddings to cakes that are built out of different cake layers and different fillings.
Instructions are detailed and clearly written. For people who are serious cooks/bakers and are willing to spend the time needed to create some of the master pieces in this book, be warned: you won't be able to put down this book because it's so beautiful and you'll be spending hours in the kitchen because you can't stop trying out one recipe after the other.
Rating: 2
Summary: give me a break
Comment: I am a professional pastry chef and have bought the other two books put out by Chocolatier, which are useful, however this book while being good in the home is useless in the pro shop. Why? Simply because the measurements are again cups and teaspoons. A shop deals in weight. I do not have the time nor inclination to scale a cup of cocoa. I find it a very egocentric concept to ignore the fact that most of the world is metric.
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Title: Chocolate Desserts by Pierre Herme by Dorie Greenspan ISBN: 0316357413 Publisher: Little Brown & Company Pub. Date: 20 September, 2001 List Price(USD): $40.00 |
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Title: The Art of Chocolate: Techniques & Recipes for Simply Spectacular Desserts & Confections by Elaine Gonzalez, Frankie Frankeny ISBN: 081181811X Publisher: Chronicle Books Pub. Date: October, 1998 List Price(USD): $24.95 |
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Title: The Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard ISBN: 0618138927 Publisher: Houghton Mifflin Co Pub. Date: 04 November, 2003 List Price(USD): $35.95 |
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Title: Celebrate with Chocolate: Totally Over-the-Top Recipes by Marcel Desaulniers ISBN: 0688162983 Publisher: Morrow Cookbooks Pub. Date: 22 October, 2002 List Price(USD): $24.95 |
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Title: Grand Finales : The Art of the Plated Dessert by Tish Boyle, Timothy Moriarty ISBN: 0471287695 Publisher: John Wiley & Sons Pub. Date: 08 October, 1996 List Price(USD): $55.00 |
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