The Great Book of Chocolate: The Chocolate Lover’s Guide with Recipes by David Lebovitz Download (read online) free eBook .pdf.epub.kindle

The Great Book of Chocolate: The Chocolate Lover's Guide with Recipes

The Great book every chocophile has been waiting for, pastry chef David Lebovitz’s guide is a jam-packed snapshot of the global chocolate picture. In this compact volume, he gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying pr

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The Book in English!


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    Miriam

    Dec 05, 2015

    added it

    Shelves:
    culinary

    To try:

    Chocolate Fitness Cake
    3/4 c (75 grams) unsweetened cocoa powder
    1/2 c plus 3 tablesps granulated sugar
    7 large egg whites at room temp

    Preheat oven to 325 (160 C)
    Butter a 2-quart souffle mold or similar oven-proof dish.
    Sift or whisk together cocoa and 1/2 c sugar.
    Whip eggs until they form soft, droopy peaks.
    Whip in remaining 3 spoons sugar.
    Carefully fold in cocoa in 3 batches, stopping before smooth.
    Transfer to mold. Set mold in large pan.
    Add warm water to larger pan till 1-2 inches deep.
    Bak


    Chocolate Fitness Cake
    3/4 c (75 grams) unsweetened cocoa powder
    1/2 c plus 3 tablesps granulated sugar
    7 large egg whites at room temp

    Preheat oven to 325 (160 C)
    Butter a 2-quart souffle mold or similar oven-proof dish.
    Sift or whisk together cocoa and 1/2 c sugar.
    Whip eggs until they form soft, droopy peaks.
    Whip in remaining 3 spoons sugar.
    Carefully fold in cocoa in 3 batches, stopping before smooth.
    Transfer to mold. Set mold in large pan.
    Add warm water to larger pan till 1-2 inches deep.
    Bake 35-40 minutes, till barely set in center.
    Remove from water bath.
    Wait 5 minutes, then invert onto a plate and serve.

    To not try: Chocolate Sauerkraut Cake.
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    Yaaresse

    A good basic introduction to the history, types and uses of chocolate, this book is sort of the chocolate equivalent to what Kenneth Davids did for coffee in his first books. While there are some recipes in the back, it is not a cookbook; however, the recipes Lebovitz did choose to include represent a variety of ways to use different types of chocolate. I do think he under-represented savory dishes, and I wonder how many people are going to work up the nerve to try the sauerkraut cake. (Not me.)

    As with Lebovitz’ blog and other writing, the style is informal, with insertions of mild, self-deprecating humor. It works in his blog, but so much of it in one place gets a bit tiresome. When he’s in lecture mode, however, he’s a very good educator, and his clear, concise way of explaining things imparts a lot of information in a very few pages.

    I’d probably give this four stars if it was up-to-date, but the buyout (and subsequent ruination) of several important independent chocolate manufacturers by Hershey in 2005 makes some of the information sadly outdated. Also, a few of the (many, many) shops he reviewed have changed focus or are no longer around. Surprisingly, however, many of the sources of ingredients listed are still in business.
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    Candace

    Oct 17, 2017

    rated it
    really liked it

     · 
    review of another edition

    good recipes!