There's Always Room for Chocolate
Recipes from Brooklyn's The Chocolate Room
Seiten
2016
Rizzoli International Publications (Verlag)
978-0-8478-4863-8 (ISBN)
Rizzoli International Publications (Verlag)
978-0-8478-4863-8 (ISBN)
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The pure fun of classic American chocolate treats.
The Chocolate Room has become a place of pilgrimage for chocolate lovers from near and far, thanks to its simple mission: to create treats that bring back those original childhood memories of the pure joy of chocolate. Its chefs have a knack for reconstructing a classic American recipe in ways that improve on the original. Their showstopping Choco- late Layer Cake, for instance, is the cake all other chocolate cakes dream of being; it's made with a blackout pudding filling, three different kinds of chocolate, and a custardy ganache frosting. The book is filled with similar new twists that express the slightly irreverent and creatively whimsical spirit for which Brooklyn has become known: Chocolate Caramel Matzo, Chocolate Cuatro Leches Cake, and Chocolate Stout Gingerbread. Recipes reveal the secret tips behind signature favorites in every cate- gory from cakes and puddings to pies and cookies. Confections are geared to be achievable in the home: S'mores bars, Rocky Road mounds, and Cookie Chip Chocolates.
The book also features informative primers on important techniques-including tempering chocolate, whipping cream and eggs, and assembling a cake. There's Always Room for Chocolate is set to become the new essential cookbook for all things chocolate.
The Chocolate Room has become a place of pilgrimage for chocolate lovers from near and far, thanks to its simple mission: to create treats that bring back those original childhood memories of the pure joy of chocolate. Its chefs have a knack for reconstructing a classic American recipe in ways that improve on the original. Their showstopping Choco- late Layer Cake, for instance, is the cake all other chocolate cakes dream of being; it's made with a blackout pudding filling, three different kinds of chocolate, and a custardy ganache frosting. The book is filled with similar new twists that express the slightly irreverent and creatively whimsical spirit for which Brooklyn has become known: Chocolate Caramel Matzo, Chocolate Cuatro Leches Cake, and Chocolate Stout Gingerbread. Recipes reveal the secret tips behind signature favorites in every cate- gory from cakes and puddings to pies and cookies. Confections are geared to be achievable in the home: S'mores bars, Rocky Road mounds, and Cookie Chip Chocolates.
The book also features informative primers on important techniques-including tempering chocolate, whipping cream and eggs, and assembling a cake. There's Always Room for Chocolate is set to become the new essential cookbook for all things chocolate.
Naomi Josepher and Jon Payson founded The Chocolate Room, a sophisticated dessert cafe and retail shop. The couple operates two locations in Brooklyn that have become destinations for chocolate lovers from all over the world. Georgia Freedman, a contributing editor at Saveur, also writes for the Wall Street Journal, Afar, Imbibe, Gilt Taste, and Art of Eating.
| Erscheinungsdatum | 23.09.2016 |
|---|---|
| Zusatzinfo | 50 COLOR PHOTOGRAPHS |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 188 x 277 mm |
| Gewicht | 925 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 0-8478-4863-9 / 0847848639 |
| ISBN-13 | 978-0-8478-4863-8 / 9780847848638 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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