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Great chocolate recipes from top chefs and chocolatiers!
Enjoy the best of both worlds with this chocolate lover's guide to French. Chocolate French takes you on a culinary exploration of the intimate relationship between international French culture and global chocolate cuisine.
With a foreword by Bernard Poussin of 200 year-old Debauve & Gallais, and recipes from exotic world-class kitchens ranging from San Francisco's Lulu and Le Zinc to Australia's Bruno's Table.
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Review by: diogenes
Dated: 27th of September, 2006
I guess every recipe collection deserves the words 'mouth watering' inserted somewhere in the review, but few foods, other than chocolate, truly deserve them attached. I mean, whose mouth doesn't start watering at the thought of chocolate. The word 'Chocolate' has a similar effect on me as the bell had of the hounds of Pavlov.
Now admittedly, it's not just any chocolate that will have long strings of saliva from my mouth to pooling on the floor, but the chocolate mentioned here has that immediate effect on me. Not just good chocolate - fine, chocolate, exceptional chocolate even, not the sweetened brown mush that passes for chocolate in every dairy throughout the country. This is REAL chocolate.
This book alternates some of the world's best chocolate recipes from some of the world's best chocolate chefs supplying recipes such as chocolate mousse to what seems a strange Camembert and Chocolate Dipped Sandwich, I guess the French know what they are doing when they combine cheese and chocolate. I would draw the line at Fois Gras and Chocolate Mousse (no, I've not seen it in there...); and culture - which on one page includes some ladies dressed in chocolate - but what would this chocoholic choose? The ladies or the excellent chocolate? Hmmmm Chocolate...
This book will be kept under lock and key, because I can easily see many people wanting to borrow this copy. But at under $40 a book, treat the chocoholic in your life - it could be the best investment ever made.
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