Chocolate : From Simple Cookies to Extravagant Showstoppers (Hardcover)

Author: Malgieri, Nick

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Product Overview

Renowned baker and cooking teacher Nick Malgieri explores the "food of the gods": how to handle it mold it, shape it, and cook with it to make cakes, pies, cookies, bonbons, dipped chocolates, and truffles. of color illustrations.

Specifications

Publisher Harpercollins
Mfg Part# 9780060187118
SKU 30360130
Format Hardcover
ISBN10 0060187115
Release Date 10/1/1998
Physical
Dimensions (in Inches) 9.5H x 8.75L x 1.25T
Author Info
Nick Malgieri
Malgieri has directed the baking program at Peter Kump's New York Cooking School.
Praise
"Thankfully, Malgieri his not a culinary lotus-eater, far removed from the reality of the American kitchen. He includes plenty of simpler recipes, suitable for the home cook....Malgieri comes up with some real winners here."
"Malgieri, the director of baking at the Peter Kump Cooking School, offers 380 recipes for pies, drinks, custards, sauces, candies and even blueprints for cookie houses. After a week of baking, my love affair with the cocoa bean has been renewed. True chocoholics know that chocolate is a universe of flavors, textures and pleasures that's as complex as wine or cheese. What's most rewarding about Malgieri's book is the way he opens back up the range of what chocolate can do, and then sorts it out for you."
From the Publisher
Annotation This book of recipes for chocolate desserts--cakes, pies, cookies, ice creams, tarts, sauces, soufflés--includes Chocolate Banana Coffee Cake, Chocolate Mocha Heart, and Orange Chocolate Chip Cookies.
Editors Note Renowned baker and cooking teacher Nick Malgieri explores the "food of the gods": how to handle it mold it, shape it, and cook with it to make cakes, pies, cookies, bonbons, dipped chocolates, and truffles. of color illustrations.
Editors Note 2 Nick Malgieri, who taught us everything we need to know about baking in How to Bake, takes on chocolate, the world's favorite food. With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency. In ten chapters, Nick offers a primer on basics and every kind of chocolate from coca to chips and white chocolate (and why it isn't really chocolate in the strictest sense) to big dark slabs of the world's favorite luxury food and the many, many ways to enjoy it. Information on storage, handling, and the fundamentals needed to create chocolate confections is clear and concise. Recipe sections include everything you need to know to turn the food of the gods into desserts for us mortals: cakes and cookies, creams and custards, ice creams, pies and pastries, sauces and beverages, truffles and pralines, dipped and molded chocolates, all adapted for the home cook. Illustrated with four-color photographs throughout, all 380 luscious recipes will send a shiver of delight down the spine of every chocolate lover. Chocolate is definitive without being intimidating; it is a true home companion for anyone who wants to cook with chocolate.
Editors Note 3 A best-selling cooking teacher presents a comprehensive guide to the uses of chocolate, including information on types and brands, basic cooking equipment, and storage, and more than three hundred delectable recipes, from the simple to the magnificent.
Product Attributes
Book Format Hardcover
Number of Pages 0480
Publisher HarperCollins Publishers

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