ChocolateChocolate - Couverture rigide

Yockelson, Lisa

Couverture rigide

ISBN 10 : 0471428078 ISBN 13 : 9780471428077

Editeur : Houghton Mifflin Harcourt, 2005

Synopsis

Deep, dark, and fudgy. Moist and luxurious. Seductively rich.

For award-winning author Lisa Yockelson, chocolate has long been an obsession, a craving, a calling. Now she fulfills the calling in ChocolateChocolate, a dream cookbook that blends how-to information and more than 200 sublime recipes with a delicious collection of chocolate essays and reminiscences.

ChocolateChocolate reveals baking with chocolate as a sweet and simple art, one that is both rewarding and accessible. The book's unique "baking diary" format arranges chapters by theme, reflecting Yockelson's fresh and personal approach to baking. From comforting Brownie Style favorites to dashing Double Chocolate and Mudslide confections, temptation beckons from every page.

The book can be used in several ways - to find a recipe for a sweet that's just packed with chocolate, to learn how chocolate behaves in the baking process, to gather information on the various types and uses of chocolate, and, of course, to simply rejoice in what surely must be the most luxurious of all flavors.

Complemented by 155 stunning color photographs that artfully express her specialties in all their chocolate glory, here is a timeless reference all home bakers will return to again and again as a source of instruction, inspiration...and sheer indulgence.

A propos du livre

À propos de l'auteur

LISA YOCKELSON is a food writer for both the Washington Post, the Boston Globe, and the New York Times and has contributed recipes and essays to publications including Gastronomica: The Journal of Food and Culture, Chocolatier, Pastry Art & Design, and Cook's Illustrated. Her Gastronomica article "Brownies: A Memoir" was included in Best Food Writing 2002. Yockelson is the author of ten cookbooks, including ChocolateChocolate (2005), which won The International Association of Culinary Professionals' (IACP) Award for Bread, Other Baking and Sweets category and was nominated for a James Beard Award in 2006, and Baking by Flavor (2002), which won the IACP Award for Bread, Other Baking and Sweets category and was nominated for a James Beard Foundation prestigious award in 2003. She is a graduate of the London Cordon Bleu.

Détails de l'édition

• Éditeur: Houghton Mifflin Harcourt
• Date d'édition: 2005
• Langue: anglais
• ISBN 10: 0471428078
• ISBN 13: 9780471428077
• Reliure: Relié
• Nombre de pages: 512
• Coordonnées du fabricant: non disponible
• Personne responsable: HarperCollins Publishers, Product Safety Manager; enquiries@harpercollins.ie; ; HarperCollins, Macken House, 39/40 Mayor Street Upper; Dublin 1; D01 C9W8; Irlande