From Our Editors
Pastry chef and award-winning cookbook author Elinor Klivans transforms the humble freezer into the hardest-working appliance in the kitchen in this collection of recipes for 120 chocolate treats that can be made when you want make them and frozen to be eaten weeks, even months, later. of color photos
From the Publisher
Turn your freezer into the hardest-working appliance in the kitchen
with 120 recipes for delicious chocolate desserts using Elinor
Klivans''s award-winning bake and freeze techniques.
No time to prepare your favorite chocolate
desserts? Elinor Klivans begs to differ. In
her first cookbook, Bake and Freeze Desserts, this
busy pastry chef, cooking teacher, self-confessed chocoholic, and
mom devised a method for preparing desserts ahead of time, freezing
them, and defrosting them so they taste just as good as the day
they were made. Now she''s at it again, this time using
her foolproof techniques to create 120 luscious chocolate cakes,
cookies, brownies, puddings, and mousses ideal for baking and
freezing, or just eating.
Bake and Freeze Chocolate Desserts fits into the
needs of today''s busy cooks. By planning ahead,
chocolate desserts can be prepared weeks in advance to be ready and
waiting for dinner parties, holiday entertaining, last-minute
guests, sudden chocolate cravings, and late-night freezer
raids. Of course, most of these desserts don''t have to
be prepared in advance; they can be enjoyed as soon as they''re
ready. But Elinor''s time-saving techniques teaches you
how to prepare desserts when you have the time--they can be frozen
immediately or prepared in parts for assembly into full-fledged
desserts. Her mouthwatering recipes include Double
Decker Mocha Brownies, Hot Chocolate Mousse, Chocolate Chestnut
Satin Torte, Pear and Chocolate Tea Bread, and Mochaccino
Cheesecake, as well as a host of recipes for dessert basics, like
easy-to-make cookie crumb crusts and sauces. And, for
those in need of immediate chocolate gratification, there''s a
selection of recipes that can be made in thirty minutes or less,
such as Chocolate Cream Pie, Nutella Ice Cream Torte, and Mocha
Marble Mousse.
Bake and Freeze Chocolate Desserts also features
Elinor''s tried-and-true suggestions for baking with chocolate, a
short history of chocolate, and an indispensable mail-order guide
for ingredients and equipment. With eight pages of
glorious color photographs, step-by-step instructions, and helpful
hints on preparing, freezing, and serving, Elinor guarantees that
novice as well as experienced bakers will turn out perfect
chocolate desserts. From cheesecakes to pies, sundaes to
brownies, cookies to layer cakes, this wonderful cookbook will
satisfy even the most voracious chocoholic.
About the Author
Elinor Klivans is the author of Bake and Freeze
Desserts, which was nominated for an IACP/Julia Child
Award for Best First Cookbook, and an award-winning pastry
chef. Magazines featuring her articles include
Bon Appétit, Eating Well, Pastry Art and Design,
and Fine Cooking. She teaches her bake
and freeze techniques at cooking schools around the United
States. She lives in Maine.