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Powell's Q&A, Kids' Q&A | February 2, 2012

Emily Winfield Martin: IMG Kids' Q&A: Emily Winfield Martin

2 comments By Emily Winfield Martin

Describe your new book. Oddfellow's Orphanage is a series of stories/vignettes that tell the tale of the newest arrival to a curious orphanage, a... Continue »
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1 Remote Warehouse Cooking and Food- Baking General
2 Remote Warehouse Cooking and Food- Desserts

Chocolate Passion: Recipes and Inspiration from the Kitchens of "Chocolatier Magazine

by Tish Boyle

Chocolate Passion: Recipes and Inspiration from the Kitchens of "Chocolatier Magazine Cover

 

Synopses & Reviews

Publisher Comments:

Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts.

Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full-color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate.

Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.

Synopsis:

Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.

Synopsis:

Chocolate is often the most visible ingredient on dessert menus and usually the best-selling dessert item. This book presents 56 inspiring new recipes developed and tested by editors at Chocolatier magazine. Separate sections on white, milk, and dark chocolate make it easy to learn and master the secrets of working with every type of chocolate.
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Table of Contents

A Passion for Chocolate.

White Chocolate Desserts.

Milk Chocolate Desserts.

Dark Chocolate Desserts.

Chocolate Guide.

Index.

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Product Details

ISBN:
9780471293170
Other:
Boyle, Tish
Author:
Moriarty, Timothy
Author:
Boyle, Tish
Author:
Moriarty, Tim
Publisher:
John Wiley & Sons
Location:
New York :
Subject:
Cookery
Subject:
Desserts
Subject:
Chocolate
Subject:
Cookery (Chocolate)
Subject:
Courses & Dishes - Desserts
Subject:
Courses & Dishes - Chocolate
Subject:
Cooking and Food-Desserts
Subject:
Cooking
Copyright:
1999
Edition Description:
Includes bibliographical references and index.
Series Volume:
GTR-345
Publication Date:
19991108
Binding:
HARDCOVER
Language:
English
Illustrations:
Yes
Pages:
328
Dimensions:
11.18x8.86x1.12 in. 3.14 lbs.
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Chocolate Passion: Recipes and Inspiration from the Kitchens of "Chocolatier Magazine New Hardcover
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$50.00 In Stock
Product details 328 pages John Wiley & Sons - English 9780471293170 Reviews:
"Synopsis" by , Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.
"Synopsis" by , Chocolate is often the most visible ingredient on dessert menus and usually the best-selling dessert item. This book presents 56 inspiring new recipes developed and tested by editors at Chocolatier magazine. Separate sections on white, milk, and dark chocolate make it easy to learn and master the secrets of working with every type of chocolate.
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