In a unique collaboration, Christian Teubner, the master pastry chef and world-renowned food photographer; Sybil Grafin Schonfeldt, cultural historian of culinary practice; Silvio Rizzi, food writer and critic; Eckart Witzigmann, one of the most imaginative and original gourmet chefs; Karl Schuhmacher, teacher of master confectioners; and Leopold Forsthofer, a master confectioner, have combined their knowledge and skills to produce this definitive sourcebook with over 600 illustrations: The Chocolate Bible. The title of this book is no idle boast, for it is the most complete and most beautifully illustrated reference work ever to be published on one of mankind's most delectable foods. The first chapter presents the general historical background of chocolate from pre-Columbian Mexico to the introduction of chocolate in Europe and America. This is followed by chapters on the production of chocolate and the techniques for working with chocolate. The heart of this beautiful book is devoted to over 150 step-by-step recipes and extraordinary color photographs for Chocolate Patisserie; Chocolate Candies; Chocolate Mousse, Ice Creams, Parfait, Puddings, and Souffles; Hot and Cold Chocolate Drinks; and Using Chocolate to Create Unusual Main-Course Dishes. The text, design, and more than 600 color photographs presented in The Chocolate Bible are unsurpassed. The superbly illustrated recipes make it not only a valuable practical book for the kitchen but also a handsome gift for a friend or family member. Book jacket.

Indulge yourself with this sumptuous book that celebrates all things chocolate, from history to recipes.

cooking with chocolate.

This is the chocolate book to end all chocolate books! Over 100 years of experience and expertise has gone into the creation of these recipes, yet they have been crafted to take account of the modern cook and kitchen. A veritable feast of chocolate delights is on offer from the world famous chefs of Le Cordon Bleu. Whether it's a mouth-watering cake, a deeply decadent mousse, or a bonbon to die for, here are dozens of recipes to sate even the most addicted chocoholic! Classic French desserts, cookies, and candies are joined by new creations that will win over the taste buds of all. And, there are pages of illustrated techniques that will make shaping, filling, and decorating the confections easy to master. *Over 150 taste-tempting recipes *Every recipe shown in color *Special step-by-step technique pages *Contains all the chocolate classics and a selection of contemporary recipes *Created by chefs from the premier French cooking school The new Bible of chocolate desserts