These recipes for seductive chocolate cakes, ice creams, and sauces, mouthwatering cookies, brownies, and truffles make all others pale by comparison. At the Trellis Restaurant in Colonial Williamsburg, Desaulniers has created extraordinary desserts such as Chocolate Temptation, and Death by Chocolate, an incredibly delicious cake, the ingredients ...
These recipes for seductive chocolate cakes, ice creams, and sauces, mouthwatering cookies, brownies, and truffles make all others pale by comparison. At the Trellis Restaurant in Colonial Williamsburg, Desaulniers has created extraordinary desserts such as Chocolate Temptation, and Death by Chocolate, an incredibly delicious cake, the ingredients of which are now revealed. 75 color illustrations.
Good in good dust jacket. Our goal with every sale is customer satisfaction, so please buy with confidence. Every order is shipped the same day or the next day. This is a used book in good condition and may show some signs of use or wear.
FREE TRACKING/DELIVERY CONFIRMATION ON ALL ORDERS! ! A great value for the avid reader! GOOD can range from a well cared for book in great condition to average with signs of slight wear. Overall, All text in great shape! Ships Safe, Secure, & Fast! 100% MONEY BACK GUARANTEE!
Fair. Support Your Planet. Buy CLEAN EARTH BOOKS. Shipping orders swiftly since 2008. A used book that may have some cosmetic wear (i.e. shelf-wear, slightly torn or missing dust jacket, dented corner...) All text in great shape! Comes with our 100% Money Back Guarantee. Our customer service can't be beat! Tracking included on all orders.
I love this book. Although I wish it had scratch and snif patches on the pages. The pictures are mouthwatering! Marcel gives lot of great tips in "The Chef's Touch". He tells you exactly what equipment you need and the directions are very percise. I can't wait to get started baking, but I think I'll start at the back with his signature "Death by Chocolate". A cake consisting of 5 different layers of Chocolate served with a Mocha Rum sauce. This may not be a beginners book, but there is no better way to learn the art of baking than to jump right in. Happy baking!!
Publishers Weekly, 1992-10-26 Chocophiles will sigh in anticipation of glimpsing the dreamy dark desserts pictured in this sleekly illustrated work. Captured in shades of cocoa chiaroscuro to deep espresso are easy-to-make standards such as chocolate pots de creme and chocolate mousse. But the ultimate pleasure of chocolate for chef Desaulniers ( The Trellis Cookbook ) lies in the layering of flavors. The richest, most decadent desserts involve melding flavors of hazelnut, pistachio, pecans, espresso, raspberry, rum, brandy and other ingredients--even humble peanut butter--with chocolate. Chapters are organized by degree of obsession, from ``Singular Sensations'' and ``Simply Chocolate'' to the final chapter, ``Chocolate Dementia.'' Yet one doesn't have to be crazed to tackle these recipes. Desaulniers shows, in simple steps (right down to the equipment list), how to murder one's diet with a dose of ``Chocolate Demise,'' ``Chocolate Devastation'' or ``Double Mocha Madness.'' Clear instructions, exquisite color photographs, the author's refreshing sense of humor and his gentility in acknowledging contributions from other pastry chefs combine to elevate this cookbook over many others specializing in chocolate. (Nov.)
Alibris, the Alibris logo, and Alibris.com are registered trademarks of Alibris, Inc.
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.