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.
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.)
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