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Hyperion
November 2006
On Sale: November 3, 2006
384 pages
ISBN: 1401302386
EAN: 9781401302382
Hardcover
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Cookbooks
The first cookbook from Americaβs premier chocolate makers, filled with recipes, kitchen tips, and dazzling photographs As Americans have become fascinated by chocolate, and especially high-quality chocolate, one name has risen above the rest: Scharffen Berger. Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award-winning vintner, the companyβs confections have won a following among food professionals and home cooks alike. Now, in their first cookbook, the duo shares their passion with the world. The Essence of Chocolate features more than one hundred spectacular -- and often simple -- recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs. It is divided into three sections: βIntensely Chocolate,β which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; βEssentially Chocolate,β with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and βA Hint of Chocolate,β with recipes that use chocolateβs spicier qualities to their best effect, like Vegetarian Chili and Johnβs Cocoa Rub. And all will work magnificently with any high-quality chocolate. Filled with helpful tips, sumptuous photographs, and the story of how chocolate is really made, here is a book that is every bit as seductive as its subject. Reviews "Foodies say that dark, superpremium Scharffen Berger is to your run-of-the-mill candy bar what espresso is to truck-stop java." --People
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