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The first cookbook from America's premier chocolate makers, filled with recipes, kitchen tips, and dazzling photographs
As Americans have become fascinated by chocolate, and especially high-quality chocolate, one name has risen above the rest: Scharffen Berger. Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award-winning vintner, the company's confections have won a following among food professionals and home cooks alike. Now, in their first cookbook, the duo shares their passion with the world.
The Essence of Chocolate features more than one hundred spectacular -- and often simple -- recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs. It is divided into three sections: "Intensely Chocolate," which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; "Essentially Chocolate," with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and "A Hint of Chocolate," with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub. And all will work magnificently with any high-quality chocolate. Filled with helpful tips, sumptuous photographs, and the story of how chocolate is really made, here is a book that is every bit as seductive as its subject.
- Sales Rank: #755016 in Books
- Brand: Brand: Hyperion
- Published on: 2006-10-25
- Released on: 2006-10-25
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x .0" w x 7.94" l, 1.10 pounds
- Binding: Hardcover
- 384 pages
- Used Book in Good Condition
Amazon.com Review
Established in 1996, Scharffen Berger has become America's preeminent maker of cooking chocolate. Essence of Chocolate, by the firm's founders and food writer Susie Heller, offers more than 100 recipes for a broad selection of delights like Chocolate Pudding Cakes, Chocolate Marbled Gingerbread, Cocoa Caramel Panna Cotta, and Chocolate Chunk Cheesecake, as well as savory edibles made with chocolate like Tortilla Soup and Chile-Marinated Flank Steak. Unusual recipes also include the likes of Chocolate Chunk Challah and TKOs, a homemade version of Oreos that leaves those favorites on the supermarket shelf.
Arranged by chocolate intensity, the recipes come from the company's files and from chefs including Flo Braker, Jim Dodge, Thomas Keller, and Stephanie Hersh. Although the formulas vary in difficulty, most are within the range of all cooks interested in making something terrific. Readers should note, however, that the recipes require chocolate with specific cocoa-solids contents--62% semisweet, for example--that may be difficult to find. Most cooks will know, however, that one high-quality chocolate of similar cocoa content can usually replace another. With narrative sections in which Steinberg and Scharffenberger trace (at perhaps excessive length) their career trajectories, interesting asides such as "Bread and Chocolate," lots of chocolate lore, and a good primer on how chocolate is manufactured--plus color photos--the book makes a happy addition to the chocolate lovers' kitchen library. --Arthur Boehm
From Publishers Weekly
Starred Review. In their first cookbook, the founders of Scharffen Berger Chocolate Maker are clear from the start: chocolate is their passion. Every section of their book reflects that, from the recipes drawn from the Scharffen Berger Company and various pastry chefs to the detailed sections on how chocolate is made and where its future lies. The first of three sections, "Intensely Chocolate," features divine classics like That Chocolate Cake, Chocolate Chocolate Cupcakes, and Chocolate Mousse. The "Essentially Chocolate" part takes a lighter approach with Soufflé, Chocolate Ginger Pots de Crème, and Chocolate Biscotti. In "A Hint of Chocolate," the most interesting section, chocolate is added to basics such as breads, muffins and waffles, as well as savory dishes like Chile Marinated Flank Steak (made with cocoa powder) and Tortilla Soup (with bittersweet chocolate). Throughout the book are "Legends & Lore," delightful one-page chocolate trivia facts (such as how Devil's Food got its name), and "Quick Fix" pages, with instructions on fast and easy chocolate treats like chocolate-dipped potato chips and pretzels. Beautifully simple photographs complement the elegant recipes. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
"Foodies say that dark, superpremium Scharffen Berger is to your run-of-the-mill candy bar what espresso is to truck-stop java." -- People
Most helpful customer reviews
0 of 0 people found the following review helpful.
great book
By ARBC
Love anything chocolate
0 of 0 people found the following review helpful.
YUM
By leon olsovi
excellent..beautiful book
7 of 9 people found the following review helpful.
Bravo!
By Kindle Customer
What a beautiful book! I pretty much collect cookbooks and I definitely have my favorites. I had my eye on this one but I stopped myself from making the purchase (well... at least for a while). I am glad I did finally break down and buy it. Besides it being a truly beautiful book, it is filled with the inspiring story of how one can turn a tragedy around and how 2 people could do so much in such a short period of time (in the chocolate world). The recipes and pictures are truly inspiring. A lot of love went into this book!
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