ChocolateChocolate

by Lisa Yockelson

Houghton Mifflin Harcourt | August 22, 2013 | Hardcover

Not yet rated | write a review
Deep, dark, and fudgy. Moist and luxurious. Seductively rich.

For award-winning author Lisa Yockelson, chocolate has long been an obsession, a craving, a calling. Now she fulfills the calling in ChocolateChocolate, a dream cookbook that blends how-to information and more than 200 sublime recipes with a delicious collection of chocolate essays and reminiscences.

ChocolateChocolate reveals baking with chocolate as a sweet and simple art, one that is both rewarding and accessible. The book''s unique "baking diary" format arranges chapters by theme, reflecting Yockelson''s fresh and personal approach to baking. From comforting Brownie Style favorites to dashing Double Chocolate and Mudslide confections, temptation beckons from every page.

The book can be used in several ways - to find a recipe for a sweet that''s just packed with chocolate, to learn how chocolate behaves in the baking process, to gather information on the various types and uses of chocolate, and, of course, to simply rejoice in what surely must be the most luxurious of all flavors.

Complemented by 155 stunning color photographs that artfully express her specialties in all their chocolate glory, here is a timeless reference all home bakers will return to again and again as a source of instruction, inspiration...and sheer indulgence.

Format: Hardcover

Dimensions: 512 pages, 10 × 9 × 3.63 in

Published: August 22, 2013

Publisher: Houghton Mifflin Harcourt

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0471428078

ISBN - 13: 9780471428077

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– More About This Product –

ChocolateChocolate

by Lisa Yockelson

Format: Hardcover

Dimensions: 512 pages, 10 × 9 × 3.63 in

Published: August 22, 2013

Publisher: Houghton Mifflin Harcourt

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0471428078

ISBN - 13: 9780471428077

Table of Contents

With Appreciation.

A Chocolate Journal.

The Flavor of Chocolate.

Techniques.

The Baking Pantry.

Outfitting the Baking Kitchen.

Brownie Style.

Back-to-Basics Chocolate Cakes.

Black Bottom Cupcakes, and More.

Chips and Chunks.

Chocolate and Streusel, Chocolate and Nuts.

Chocolate and Toffee.

Chocolate Birthday Cakes.

Chocolate Bread.

Chocolate Coffee, Bundt, and Pound Cakes.

Chocolate in Big Muffins, Biscuits, and Scones.

Chocolate in Layers.

Chocolate Memories.

Chocolate Pancakes, Chocolate Waffles.

Chocolate Tender, Chocolate Crunchy.

Chocolate, Caramel, and Nuts-a-Turtle Twist.

Deep, Dark, and Bittersweet.

Double Chocolate.

Flourless and Almost-Flourless Chocolate Cakes.

Heirloom Chocolate Cookies.

Mudslide.

Liquid Chocolate and Homemade Marshmallows.

Storing and Freezing Chocolate Baked Goods.

Sources.

Bibliography.

Photography Plate for Ingredients.

Index.

From the Publisher

Deep, dark, and fudgy. Moist and luxurious. Seductively rich.

For award-winning author Lisa Yockelson, chocolate has long been an obsession, a craving, a calling. Now she fulfills the calling in ChocolateChocolate, a dream cookbook that blends how-to information and more than 200 sublime recipes with a delicious collection of chocolate essays and reminiscences.

ChocolateChocolate reveals baking with chocolate as a sweet and simple art, one that is both rewarding and accessible. The book''s unique "baking diary" format arranges chapters by theme, reflecting Yockelson''s fresh and personal approach to baking. From comforting Brownie Style favorites to dashing Double Chocolate and Mudslide confections, temptation beckons from every page.

The book can be used in several ways - to find a recipe for a sweet that''s just packed with chocolate, to learn how chocolate behaves in the baking process, to gather information on the various types and uses of chocolate, and, of course, to simply rejoice in what surely must be the most luxurious of all flavors.

Complemented by 155 stunning color photographs that artfully express her specialties in all their chocolate glory, here is a timeless reference all home bakers will return to again and again as a source of instruction, inspiration...and sheer indulgence.

From the Jacket

For as long as I can remember, the flavor of chocolate has been an obsession, a craving, a calling.

I believe that chocolate is a trophy flavor.

Who would turn down an enormous cookie, all buttery and chewy, touched with brown sugar and stubby with chips or chunks of chocolate?

Chocolate is an elemental flavor. In a compelling way, its presence draws you into a recipe and, at a pivotal moment, into dessert.

When chocolate is combined with familiar baking staples, something miraculous happens: what you pull from the oven is irresistible, darkly alluring, astonishing.

In its every essence and form, when it''s chocolate, it dazzles and enchants.

And isn''t that divine?

About the Author

LISA YOCKELSON is a food writer for both the Washington Post, the Boston Globe, and the New York Times and has contributed recipes and essays to publications including Gastronomica: The Journal of Food and Culture, Chocolatier, Pastry Art & Design, and Cook''s Illustrated. Her Gastronomica article "Brownies: A Memoir" was included in Best Food Writing 2002. Yockelson is the author of ten cookbooks, including ChocolateChocolate (2005), which won The International Association of Culinary Professionals'' (IACP) Award for Bread, Other Baking and Sweets category and was nominated for a James Beard Award in 2006, and Baking by Flavor (2002), which won the IACP Award for Bread, Other Baking and Sweets category and was nominated for a James Beard Foundation prestigious award in 2003. She is a graduate of the London Cordon Bleu.

Editorial Reviews

"Good results are...assured by the excellent and reliable baker..." (New York Times Book Review, December 4, 2005)

Yockelson (Baking with Flavor) has produced a book that is both encyclopedic and deeply personal, combining detailed information, clear instructions and engaging anecdotes. Even the most seasoned cacao bean lover will find surprises among the 200-plus recipes, while bakers at every level of expertise will appreciate the meticulous guide to techniques and ingredients (which includes a chart showing the relative strengths and uses of 180 different chocolates, from powders to Milky Way bars and imported brands). Recipes are organized around flavors, textures and themes, like "Back-to-Basics Chocolate Cakes," "Chocolate Pancakes" and "Mudslide." Whether explaining the family history of Chocolate Chip Cracks or Grandma Lily''s Marble Cake, or the technical challenges of Bittersweet Chocolate Creams or Sweet Chocolate Streusel Tea Biscuits, Yockelson expands the reader''s stereotypes about chocolate. It''s a complex and seductive ingredient for grown-up eaters and the most sophisticated cooks. With 150 color photographs in a lush, oversized format, this work is destined for a long life on every serious baker''s shelf. Agent, Mickey Choate. (Aug.) (Publishers Weekly, May 9, 2005)

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