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The Chocolate Cookbook: Luxurious treats for total indulgence: 135 irresistible recipes shown in 260 stunning photographs
No other food comes close to chocolate for sheer indulgence, and this book will show you how to choose it, melt it, cook with it and enjoy it over and over again with the 150 brilliant recipes it contains.
- GenresCookbooks
224 pages, Hardcover
First published February 25, 2007
3 people want to read
About the author
Christine McFadden
68 books2 followersLibrarian Note: There is more than one author in the Goodreads database with this name.
Christine McFadden is well known for her inspiring cookbooks, regular magazine features on local food producers, and lively cookery classes. She has a passion for spices and seasonings, and a particular interest in the historical impact such ingredients have had on culture, politics and economics.
Five times short-listed for international cookbook awards, Christine is former Vice-Chair of the Guild of Food Writers and has written sixteen books, including ‘Pepper: the Spice that Changed the World’, ‘Cool Green Leaves and Red Hot Peppers’, ‘The Farm Shop Cookbook’ and ‘Tools for Cooks’.
Christine runs hands-on cookery classes in her 17th-century home in the exceptionally beautiful hamlet of Littlebredy, close to Dorset’s famous Jurassic Coast. She was a finalist in the British Cookery School Awards: Best Use of Local Produce category. She also achieved a hard-won second place in the UK Cookery School Awards: Best Cookery School Tutor category.
Nothing satisfies Christine more than sharing her in-depth knowledge of food, either by teaching or writing about it, or growing it. When not writing or teaching, Christine spends her time gastro-traveling – exploring food markets and attending cookery schools in far-flung parts of the world.
Christine McFadden is well known for her inspiring cookbooks, regular magazine features on local food producers, and lively cookery classes. She has a passion for spices and seasonings, and a particular interest in the historical impact such ingredients have had on culture, politics and economics.
Five times short-listed for international cookbook awards, Christine is former Vice-Chair of the Guild of Food Writers and has written sixteen books, including ‘Pepper: the Spice that Changed the World’, ‘Cool Green Leaves and Red Hot Peppers’, ‘The Farm Shop Cookbook’ and ‘Tools for Cooks’.
Christine runs hands-on cookery classes in her 17th-century home in the exceptionally beautiful hamlet of Littlebredy, close to Dorset’s famous Jurassic Coast. She was a finalist in the British Cookery School Awards: Best Use of Local Produce category. She also achieved a hard-won second place in the UK Cookery School Awards: Best Cookery School Tutor category.
Nothing satisfies Christine more than sharing her in-depth knowledge of food, either by teaching or writing about it, or growing it. When not writing or teaching, Christine spends her time gastro-traveling – exploring food markets and attending cookery schools in far-flung parts of the world.
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Displaying 1 of 1 review
December 22, 2015
I love this book -- probably more than I should! I love flipping through pages and staring at the scrumptious photos. I love reading the exotic history of chocolate. And I love sampling each and every recipe. How can you go wrong with chocolate?
This is not a cookbook for amateur chefs. I'm a pretty experienced baker, and there are still so many recipes I haven't the skills yet to try. (Although this book is an excellent motivator for improving said skills!) The recipes also tend to use European measurements, so a bit of translating will be necessary for Americans.
You should also note that the recipes that fall into this book are deep, rich, and decadent -- and not exactly intended for everyday desserts. These are special, meant to showcase your skills as a chef, and amaze your dinner guests. You will have friends and family begging for these treats for upcoming birthdays or parties. And you will fall in love with many of these chocolate delights yourself. You have been warned.
This is not a cookbook for amateur chefs. I'm a pretty experienced baker, and there are still so many recipes I haven't the skills yet to try. (Although this book is an excellent motivator for improving said skills!) The recipes also tend to use European measurements, so a bit of translating will be necessary for Americans.
You should also note that the recipes that fall into this book are deep, rich, and decadent -- and not exactly intended for everyday desserts. These are special, meant to showcase your skills as a chef, and amaze your dinner guests. You will have friends and family begging for these treats for upcoming birthdays or parties. And you will fall in love with many of these chocolate delights yourself. You have been warned.
Displaying 1 of 1 review