Chocolate: The Chocolate Lover's Guide to Complete Indulgence Bantam Library of Culinary Arts

by Jill Norman

Traces the history of chocolate, explains how it is grown, processed and used, and shares a variety of recipes for souffles, mousse, ice cream, tarts, cakes, cookies, and candy

41 pages, Hardcover

Published April 1, 1990

About the author

Jill created the Penguin Cookery Library in the 1960s and 1970s, bringing many first-class authors to the list. She has since become a Glenfiddich trophy winner in her own right, and is a leading authority on the use of herbs and spices. She is the literary trustee of the Elizabeth David estate, and worked with Mrs David for many years.

Reviews

[Diane Gabriel · Rating 5 out of 5]

Read this alongside the English version. Trying to pick up French. The recipes are interesting, at the end of the book, however, for me personally, I don't so much want to make chocolate with this book but more so learn a little more about its history. This is very limited and broad, focusing on Europe and North America, skims over every other area pretty much.

[Jenn · Rating 4 out of 5]

Very interesting. I know quite a bit more about chocolate than I did before.