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Science & History —
Cookbooks
Recommended titles Click here if you are looking for the Chocolate Guide
by Marcel Desaulniers William Morrow & Co, 2002.
by Lora Brody Clarkson Potter, 2004. 288pp.
"...No chocolate snob, the author favors quality ingredients but minimal fuss for her desserts. Her credo is "Lemme at it" instead of "It's much too pretty to cut." Brody's first chapter lays out the differences among unsweetened, bittersweet and semi-sweet; simplifies a method of chocolate preparation called tempering; and distinguishes between "natural" cocoa powder and "Dutch process" cocoa. Brody's attention to detail makes a few of her recipes longer than usual. Later chapters deal with candy making, holiday baked goods and introducing kids to cooking with chocolate projects. Brody believes Americans "boldly weave what we learn from the world's greatest cooks with our own dining experiences to produce singular expressions of our chocolate love," and supports her point in nearly 120 recipes. ..." --Publishers Weekly
by Matt Lewis, Alison Nelson Running Press Book Publ, 2004. 191pp.
a delicious ode to the sweet that entrances so many, with more than 30 recipes from such stellar chocolatiers as Jacques Torres and Andrew Shotts.... Co-founders Lewis and Nelson espouse a stylish philosophy of fun and enjoyment, with the focus on baking, drinking, dining, and entertaining with chocolate. They also explain how to educate one's chocolate palate by exploring products with various cacao percentages, origins, textures, aromas, and tastes. Readers will learn how to throw a chocolate tasting party, a swank chocolate martini soiree ... and other nostalgic indulgences.
by Christian Teubner, Leopold Forsthofer, Silvio Rizzi, Sybil Grafin Schonfeldt, Karl Schumacher, Eckart Witzigmann. Book Sales, 2004. 240 pp.
"The history of chocolate from pre-Columbian Mexico to production of chocolate in Europe and America; followed by 150 step-by-step savory, and sweet chocolate recipes by master chefs." --book info
by Michele Urvater Broadway Books, 2001.
Recipes, tips and techniques to creating airy intense chocolate cakes.
by John Slatter Merehurst Ltd, 2002.
This book is an instruction manual on how to create beautiful, elegant chocolate cakes and desserts. It comes complete with full large color photos, step-by-step instructions, and extensive tips and techniques on making chocolate confections including how to make truffles, and filled chocolates. -rkchin
by Pierre Hermé, Dorie Greenspan, Jean-Louis Bloch-Laine (Photographer) Little Brown & Company, 2001.
by Kevin Mills, Nancy Mills Houghton Mifflin Co, 2000.
by Tish Boyle, Timothy Moriarty John Wiley & Sons, 1999.
This book features many elegant pastries, and desserts; and includes a large section on making chocolate confections, ganache, and truffles.
by Alice Medrich, Patricia Brabant (Photographer) Warner Books, 1990.
by Catherine Atkinson Lorenz Books, 2004. 512 pp.
"For millions of people, chocolate represents nostalgia, comfort, and the sheer joy of the irresistible. I Want Chocolate! offers a scintillating mix of chocolate recipes both simple and complex. For the kids, there's Chocolate French Toast, Sleeping Teddies, and Top Hats, while grown-ups can indulge in more sophisticated cakes, cookies, sauces, custards, mousses, tarts, and sweet cordials. The book simplifies key techniques to make easy work of batters, dips, and drops. A Tricks of the Trade section outlines equipment musts for any homegrown chocolatier..." book description
by David Lebovitz, Christopher Hirsheimer Ten Speed Press, 2004. 164pp.
" The Great book every chocophile has been waiting for, pastry chef David Lebovitz’s guide is a jam-packed snapshot of the global chocolate picture. In this compact volume, he gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world’s top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. More than 30 of his favorite chocolate recipes—from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies—are icing on the cake." --info from publisher
by Caroline Jeremy Broadway, 2004. 248 pp.
"From simple to sophisticated, sweet to savoury, our quest is to bring you 100 of the most decadent and delicious recipes that have lifted us into chocolate heaven." --Green & Blacks
by Virginia Sager Holen Elton-Wolf Publications, 2000. 201 pp.
"This cookbook contains more than 70 recipes that are far more than simply old family favorites. For nearly 3/4 of a century, these formulas and trade secrets were closely guarded but are now being made available to the public for the first time. This book was written by Virginia Sager Holen with the help of her husband, Merv. For years they had owned and operated the Hazel's Candy Shops that were in the major malls in Washington and Oregon. Even though the book is written by professionals it is for the amateur using original recipes that were reduced in size for home cooking. All the recipes have been tested, with step-by-step procedures recorded, using the same concept as 'painting by numbers'." --book info
by Trish Deseine, Marie-Pierre Morel (Photographer) Laurel Glen, 2003. 160 pp.
"For millions of people, chocolate represents nostalgia, comfort, and the sheer joy of the irresistible. I Want Chocolate! offers a scintillating mix of chocolate recipes both simple and complex. For the kids, there's Chocolate French Toast, Sleeping Teddies, and Top Hats, while grown-ups can indulge in more sophisticated cakes, cookies, sauces, custards, mousses, tarts, and sweet cordials. The book simplifies key techniques to make easy work of batters, dips, and drops. A Tricks of the Trade section outlines equipment musts for any homegrown chocolatier..." book description
by Robert Linxe, Michele Carles, Christine Fleurent (Photographer) Rizzoli, 2001.
"...Beginning with a paean to Linxe's artisanal skill--he's been called the sorcerer of ganache--the book then provides an investigation of chocolate bean types, each of which has its own role in the chocolate-making process, plus a glimpse at Linxe's exacting candy-making process. The recipes come next, and include such temptations as Chocolate-Almond Cake with Lemon Cream, Extra-Rich Brownies, Chocolate Raspberry Mousse, and Bittersweet Chocolate-Nut Candy. A chapter on frozen desserts and beverages, which includes a definitive hot chocolate recipe, follows, as does a section on basic preparations and techniques, like tempering. Interspersed throughout are introductions to the extraordinary (and wonderfully named) Linxe confections, such as the chocolate-mint Zagora. These further disable readers already wobbly from the chocolate euphoria Linxe's candies--and now his book--provide..." --Arthur Boehm for Amazon.com
by Lori Longbotham, William Meppem (photo) Chronicle Books, 2004. 144pp.
" ... this volume stands out for its user-friendly nature and the sheer deliciousness of its recipes. Longbotham (Luscious Lemon Desserts), a former food editor at Gourmet, clearly knows her material: she provides a concise history of chocolate, a description of the journey from cacao pod to hot cocoa, and a brief glossary explaining the myriad different forms chocolate can take... Some of the best recipes are the ones that mix fruit with chocolate; Chocolate-Hazelnut Spread on Toast with Nectarines is like Nutella to the nth power, the nectarines a perfect foil for the chocolate spread, and Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios are wonderfully crunchy and chewy at the same time. ... The diversity of the recipes, along with the photographs of all these heartbreakingly gorgeous desserts, make this the perfect cookbook for any chocolate fanatic—those who love to eat chocolate and those who just love to read about it." --Publishers Weekly
by Maricel E. Presilla Ten Speed Press, 2001.
A history of chocolate with full color photos and illustrations detailing the natural history, and morphology of the many species of cocoa found all over the world. There is a chapter on chocolate tasting, and many savory recipes of South American dishes combining chocolate with its natural partner, capsicum.
by Fran Bigelow, Helene Siegel Broadway, 2004. 248 pp.
"Artisanal chocolatier and baker Bigelow ... knows her bean, and it shows in this generous, appealing collection of chocolate recipes. Many of her signature treats boast finishing touches that add a bit of glamour: Her L'Orange, a fruit and nut torte, is topped with Chocolate Butter Glaze and is "pebbly with almonds"; an entire chapter of "Silken Dessert Sauces" ... While all these confections are inventive—Dylan's Birthday Cake hides a chocolate filling made tangy with crème fraîche; Brie White Chocolate Cheesecake proposes an intriguing combination—none are silly or gaudy. General information on such topics as working with chocolate and holding a chocolate tasting are equally commonsense, never condescending." --Publishers Weekly
by Chantal Coady Rizzoli, 2003.
Real Chocolate is a delightful book about chocolate. It begins with the basics of chocolate making, and tempering; from there shows us how to make truffles, chocolate leaves, and using transfer sheets to make decorative designs. And don't think chocolate is just for sweets either. Real Chocolate uses chocolate in imaginative new ways such as in tempura, sushi, and other foods not normally associated with chocolate. The full color photos are delightful.
by Fran Gage North Point Press, 2003.
A Sweet Quartet is a charming tale about the history of sugar, almonds, butter, and eggs, and how each made its way independently into the kitchen and became the foundation of all desserts. She tells the story of each ingredient by weaving history with personal recollections in the field at a sugar mill, at a hatchery, as owner of a patisserie, and other experiences. The story is compelling, and comes complete with 33 recipes. -rkchin
by Carole Bloom Elton-Wolf Publications, 2000. 201 pp.
old fashioned candies, and chocolates; techniques, and recipes.
by Bruce Weinstein, Mark Scarbrough William Morrow & Co, 2002.
"As Weinstein and Scarbrough point out in their fun introduction, brownies are an American original, "part confection, part pastry.... the stuff of dreams." It's debatable, however, whether they deserve their own cookbook. The authors attempt to overcome this with chapters dedicated to blondies and concoctions that use packaged mixes, but the results are a mixed batch." --publishers weekly
by Bruce Weinstein, Mark Scarbrough William Morrow & Co, 2004. 245pp.
"From Whoopie Pies and Mallomars to Rugelach and Chocolate Meringues, the recipes in The Ultimate Chocolate Cookie Book are melt-in-your-mouth delicious whether you like your cookies chewy, crispy, nutty or fruity. There are more than 90 different recipes and hundreds of variations by the Ultimate team, all with one thing in common -- chocolate." --info from publisher
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