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Title: La Maison du Chocolat : Transcendent Desserts by the Legendary Chocolatier by Robert Linxe, Michele Carles ISBN: 0-8478-2343-1 Publisher: Rizzoli Pub. Date: 03 February, 2001 Format: Hardcover Volumes: 1 List Price(USD): $50.00 |
Average Customer Rating: 4.25 (4 reviews)
Rating: 5
Summary: arm chair cookbook
Comment: I have been wanting this book for a while, but I waited a long time (too long) to buy it. This book is not only visually beautiful, it has some interesting information about chocolate in general, as well as some really intriguing recipes - some of them are on a professional level and are quite complex, but a lot of them are pretty simple and sound very nice. Even if you never make a recipe out of this book, I don't think that you will regret buying it.
Rating: 4
Summary: Close to perfection
Comment: Chocolate is one of the four basic food groups. The others are, some say, wine and garlic, with furious debate over the fourth.
Linxe has, over a lifetime, created a veritable ode to chocolate in many forms, and his five stores in Paris are well worth the visit (you will come out much poorer except in chocolate). His New York jewel, which has moved slightly downtown from the East 70s to Madison Avenue, is worth seeing and smelling close up--any chocolate lover will understand.
The soul of Linxe's art with chocolate is captured in this magnificent book. The photographs alone are sinfully sensual.
A baker friend says that the recipes are within her grasp if she only had the time, and the money, and could get all the ingredients conveniently. She and I both agreed, and this was pointed out by another reviewer, that the history and diversity of chocolate is a significant omission, but wanting more data on chocolate is perhaps greedy on our part and we should not sit around lazily on a chocolate high, with some decent pinot noir on the side, but get out and do our own research.
For what it is, and not for what it omits, this is a great book. It makes one want to fly to Paris right this second, and there one can find all the other vital food groups as well.
Rating: 4
Summary: a beautiful book but......
Comment: An absolutly gorgerous book. I think I am a little greedy in that I was expecting more from this book. I believe there are around 60 recipes. Some are divine, some were the standards found in many books and some I don't think were worth putting in(like chocolate dipped dried fruit). There are numerous lush pictures and poetic discriptions of candies made at La Maison Du Chocolat but no actual recipes or guidelines for candy making. Although I may sound critical, the book is truly beautiful and one can sense the author's passion for his art.
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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: Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich, Deborah Jones ISBN: 1579651607 Publisher: Artisan Pub. Date: November, 2003 List Price(USD): $35.00 |
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Title: Truffles, Candies, & Confections: Elegant Candymaking in the Home by Carole Bloom ISBN: 0895948338 Publisher: Crossing Press Pub. Date: September, 1996 List Price(USD): $16.95 |
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Title: Simply Sensational Desserts : 140 Classics for the Home Baker from New York's Famous Patisserie and Bistro by Francois Payard ISBN: 0767903587 Publisher: Broadway Pub. Date: 07 September, 1999 List Price(USD): $35.00 |
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