About this title: In this book, Michael shares his professional secrets and techniques so that home cooks can reproduce his amazing confections with confidence and success. The book opens with a complete discussion of chocolate, and then offers detailed instructions for creating dipped chocolates, truffles, and molded chocolates. Included are Michael's signature ganache flavor combinations - Earl Grey Tea, burnt caramel, and tarragon with grapefruit. Readers will also find recipes for Rocky Recchiuti Brownies, Tahitian Vanilla Bean Marshmallows, Chocolate Shortbread Cookies with Truffle Cream Filling, Double ...
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Description: Very Good. Former Library book. Great condition for a used book! Minimal wear. Shipped to over one million happy customers. Your purchase benefits world literacy! read more
Binding: Hardcover
Publisher: Harry N Abrams Inc
Date Published: 2005-09-01
ISBN-13:9781584794578ISBN:1584794577
Description: NEW. Hardcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9781584794578. read more
Binding: Hardcover
Publisher: Stewart, Tabori and Chang
Date Published: 2005
ISBN-13:9781584794578ISBN:1584794577
Description: New. Brand New! Buy with confidence-your satisfaction is guaranteed at B-Logistics! Due to the large scale of our operation, we do not have access to the specific contents/condition of our items. Please note that Expedited shipping is not available at this time. read more
Edition: First Edition
Binding: Hardcover
Publisher: Stewart Tabori & Chang, New York
Date Published: 2005
ISBN-13:9781584794578ISBN:1584794577
Description: Near fine condition. Near fine condition (DJ) Oblong quarto (4to). Signed 199 pages of text including an index. Hardcover binding in almost new condition. Unclipped dustjacket with minimal shelfwear, in almost new condition; protected in archival mylar. Signed and inscribed by one author on a front endpaper in brown marker "To Phylis Have fun with this Book, enjoy the recipes and remember: SHARE...Cheers [signed] Michael R. " Contains over 60 recipes. Photography by Maren Caruso. read more
Description: Good. 1584794577 Good condition. May have some markings & or shelfwear. All pages intact. Used items may not include extras such as infotrac, CD or other web access codes. read more
Binding: Hardback
Publisher: STEWART TABORI & CHANG
Date Published: 2005
ISBN-13:9781584794578ISBN:1584794577
Description: New. Known as the "Picasso of chocolatiers, " Recchiuti creates confections that are every bit as daring and original as any of his namesake's artworks. But unlike the painter, the chocolate maker has made it possible for even the amateur to achieve his ar... read more
Description: New. 1584794577 Absolutely Brand New. No marks and in pristine condition. Used items may not include extras such as infotrac, CD or other web access codes. read more
Description: New. PLEASE NOTE: All books are promptly imported from the UK using International Priority Airmail. Delivery is typically 5-10 working days. Please do not select expedited shipping. Heavier and more expensive items have tracking number. Professional and reliable bookseller (est.1987). read more
Description: New. Known as the "Picasso of chocolatiers, " Recchiuti creates confections that are every bit as daring and original as any of his namesake's artworks. But unlike the painter, the chocolate maker has made it possible for even the amateur to achieve his artistry. ISBN10: 1584794577. read more
"Full disclosure: I've only made on recipe from this book, but it's worth the full price of admission! Recchiuti's fleur del sal caramels are a pain to make (at least for someone who's never made candy before, like me), but they are WONDERFUL. Recchiuti's insistance on listing the very best of ingredients in his recipes really pays off, and now I can't imagine making caramels with anything other than premium European butter, fleur del sal, or vanilla beans."
"Hallelujah! Now you, too, can make and eat ALL of the Best Chocolates You've Ever Had, thanks to the generosity of Michael Recchiuti (who, the book claims, is known as the Picasso of chocolates). I have made three of the infused ganaches and they have all been superb. This book is good for trying something new if you just want to make something awesome, or if you are already somewhat experienced in chocolate/confectionmaking, but if you are just getting started and are serious about it, you will need to supplement with the CIA book on chocolates and confections. The to-die-for recipes will probably inspire this.
Bonus: his caramel recipe takes a fraction of the time anyone else's does because he has you caramelize the sugar alone first, then add hot cream and corn syrup and bring up the heat. However, he wants you to bring it to 252, and this is whack and will burn your caramel (at least it will if you suffer with a glasstop stove like I do). I found that bringing it up to 240 or even 230 (for a runnier caramel) is fine -- when it gets to the point of ceasing to smell like heaven, it's gotten too hot. Also be careful with the initial caramelization. The recipe says to melt the sugar, then bring it to the point where it's the right (redding-auburn) color. Maybe it's my pots or my stove, but this resulted in burnination twice in a row. The melted sugar begins to caramelize while chunks are still unmelted -- so BEFORE it gets to the right color, take it off the stove and stir until all the sugar is melted. Don't let it get to quite the right darkness before you put the cream, etc. in either, because it will continue to caramelize when you take the temperature back up.
Warning on the chocolate recipes, too: Recchiuti has you use invert sugar in almost all of the ganaches, but provides no recipe to make it yourself and it can be hard to find. I ended up finding a recipe in a candymaking pamphlet that may not be exactly what was intended but makes awesome ganache nonetheless. If you want it, let me know."
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