Irresistible Excuses to Indulge
Taunton Press, Hardcover, 9781600851339, 304pp.
Publication Date: October 20, 2009
If chocolate is something you're passionate about, here's a tantalizing new book of recipes that's absolutely irresistible.
Absolutely Chocolate features 125 delicious creations -- candy, cookies, truffles, brownies, muffins, tarts, layer cakes, even hot cocoa -- all served up by the editors of Fine Cooking magazine.
In today's sophisticated chocolate culture, there's much more to making luscious recipes than choosing between semi-sweet and milk chocolate.
And when you're ready to whip up some dark, decadent desserts, Absolutely Chocolate offers all the sweet details you need to make each one a success.
You'll learn about every type of chocolate, its geographic origins, and the unique qualities that make it perfect for each use.
Every recipe features valuable tips on selecting and buying just the right chocolates, step-by-step instructions, and expert advice from America's most respected chocoholics.
Here's just a taste of what you'll find.
- Triple-tested recipes that work for all skill levels
- Insights and advice from America's foremost culinary experts
- Friendly, hands-on instructions
- Colorful photos as luscious as the recipes
The next time you're overtaken with desire for the sweet flavor of chocolate, you'll be glad to have this delicious collection of recipes close at hand.
“Absolutely Chocolate ($29.95, Taunton Press) from the editors of Fine Cooking is an absolute must for chocolate lovers. This new cookbook, filled with tantalizing color photographs, makes you want to dive into a bowl of chocolate and never come up for air. It’s a breathtaking, mouthwatering look into the world of chocolate. I’d like to start at Page 1, making every recipe in the book. It’s not too often I make such a strong recommendation." --Anne Braly, Chattanooga Times Free-Press
"Absolutely Chocolate, explains not just the painstaking process from bean to brownie, but offers a crash course in which baked goods taste better with cocoa powder and which benefit from chocolate. The virtues of high-quality bittersweet versus a semisweet are covered, and tips such as adding a little cocoa powder to mousse for extra flavor are provided." --New York Daily News
"This amazing collection of 125 recipes covers cookies, brownies and bars, pies, tarts, frozen desserts, candies, sauces and more. The options are endless and the photographs are so luscious, that it's easy to miss all the valuable information scattered throughout. There's information on how to choose the right chocolate for your baking needs, how to taste chocolate, how to decipher labels, getting perfect results when making chocolate chip cookies, and plenty of wisdom and techniques for perfect results." --Modesto (CA) Bee