chocolate

Contains more than one hundred chocolate recipes for desserts, puddings, pastries, cakes, tarts, cookies, beverages, and more.

A cultural history of chocolate, examining its role in Aztec and Mayan rituals, status as an aphrodisiac, and popularity around the world, especially since the Spanish first encountered cacao beans in South America in the sixteenth century.

Explores how artisanal chocolate is made, pairing chocolate with other foods and drinks, and presents recipes using chocolate.

Collects fifty recipes for chocolate treats, including cookies, candies, tarts, and more.

Marcel Desaulniers presents seventy-two recipes for chocolate holiday treats and desserts, including items appropriate for gift-giving and shipping, each of which can be made with ordinary kitchen equipment and supermarket ingredients.

A collection of recipes for chocolate dishes, including cookies, bars, cakes, breads, sauces, and frozen treats, with tips for working with chocolate.

Presents one hundred fifty-five full-color photographs and over two hundred recipes using chocolate along with essays on the various types and uses of chocolate.

A collection of recipes using different types of high-percentage chocolate that includes tips for working with chocolates and adding them to various recipes.

A guide to cooking with chocolate that provides tips for using the various types, explanations of different techniques, and more than fifty recipes for sweet and savory dishes.