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ChocolateChocolate, by Lisa Yockelson
Ebook ChocolateChocolate, by Lisa Yockelson
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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.
- Sales Rank: #1187796 in Books
- Published on: 2005-09-09
- Released on: 2005-09-23
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.43" w x 9.00" l, 4.53 pounds
- Binding: Hardcover
- 496 pages
From Publishers Weekly
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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
"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)
From the Inside Flap
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.
BEN FINK is an award-winning New York City–based photographer who captures art images that fuse food and people as well as food alone. His work has appeared in Saveur, Town & Country, and Food & Wine. He weaves precision and an elegant sensitivity into his craft, composing visuals that are authentic and romantically ethereal.
Most helpful customer reviews
51 of 55 people found the following review helpful.
Had a bit of trouble with the flowers, but... :-)
By Shar
Ok, I'll say up front that the sheer number of (pink) flowery prints on the pages of this book didn't sit well with my stomach... they reminded me of the gaudy cheap clearance rack books.
Having said that (and adding that the author's "Baking by Flavor" doesn't wear garlands, thank you Lisa) I've really enjoyed perusing "Chocolate Chocolate". The author has truly provided a wealth of info and the title of chocolate bible wouldn't be much of an exaggeration. The recipies are geared more toward the kinds of things one might make on a dull weekend afternoon, and avoid the complex, showy items.
The recipies consist of the following categories:
1) Brownie style
2) Back-to-basics chocolate cakes
3) Black bottom cupcakes and more
4) Chips and chunks
5) Chocolate and streusel, chocolate and nuts
6) Chocolate and toffee
7) Chocolate birthday cakes
8) Chocolate bread
9) Chocolate coffee, Bundt, and pound cakes
10) Chocolate in big muffins, biscuits, and scones
11) Chocolate in layers
12) Chocolate memories
13) Chocolate pancakes, chocolate waffles
14) Chocolate tender, chocolate crunchy
15) Chocolate, caramel, and nuts - a turtle twist
16) Deep, dark, and bittersweet
17) Double chocolate
18) Flourless and almost-flourless chocolate cakes
19) Heirloom chocolate cakes
20) Mudslide
21) Liquid chocolate and homemade marshmallows
The author adds a wonderfully useful "Storing and freezing chocolate baked goods" section that comes in handy when your eyes are bigger than your stomach and you've been unable to resist the recipies.
In short, this is a wonderful (and wonderfully handy) epic book of things chocolate. The recipies aren't designed for fancy restaurant plated desserts... they are the kind that you'll make again and again, and gladly share with those you love. (And then get "Baking by Flavor" if you don't have it already.)
(Still wish the thing wasn't so pink and flowery, but that's a small price to pay ;-)
34 of 36 people found the following review helpful.
Beautiful, Gorgeous and Incredible
By Nilla
I received this book for Christmas. I'm obsessed with it. It is the most beautiful cookbook I've ever seen! One reviewer mentioned all of the floral pages - she thought them to be unattractive. I think the opposite - I LOVE them! There are, of course, many many just chocolate recipes but there is also recipes that have a chocolate combo flavor such as chocolate/coconut (the author seems to REALLY like coconut!). There are recipes that are more for special occassions such as flourless tortes but there is alot of downhome, bake sale type of treats as well.....brownies, layer cakes, sheet cakes. There are recipes for muffins, cupcakes, waffles, cookies, scones, bundt cakes.....it's endless! I see that other reviewers mention the authors ability to write good instructions. Very true. Very detailed. I like the fact that she mentions what to expect when combining ingredients (you know how sometimes when you bake and something seems not quite right, you think "did I do something wrong?"). Well her explanations answer most of those doubts (curdling, batter thinness/thickness, appearance, what to look for etc). I made one of the chocolate frosting recipes the other day and it was wonderful. It was like a layer of rich creamy fudge on my cake. The recipes are fairly basic - no fancy ingredients but the author still manages to put a unique spin on the recipe that you probably have not seen elsewhere. I think this book would make an awesome gift for a chocolate lover. In the local bookstore it costs $45.00 but on amazon it costs $29!! Big difference. Oh yeah, the photos in this book are lovely. Ben Fink (the photographer) captures the baked goods texture and flavor and almost their scent!
39 of 44 people found the following review helpful.
repetitous, narrow in scope
By avidbaker
I agree with Leslie Fitzgerald's review. This lush, lavish book seemed promising at first glance, but I was disappointed once I closely examined the recipes. Sure, I like chocolate with nuts, toffee, and coconut. But it's the same ingredients, recipe after recipe. There is not much range in the kinds of recipes offered (one recipe for pie, for example). I was hoping that some of the recipes would be challenging, but most are pretty basic. This author has a penchant for including chopped up candy bars in her sweets. Excess seems to be the goal.
Many of the recipes seem similar or almost identical. There is a recipe for Chunky Chocolate-Covered Coconut Candy Cookies. Or would you rather make the Double Chocolate-Coconut-Pecan Cookies? Or Double Chocolate-Coconut Heavens?
Coffeecakes: You want the Coconut-Chocolate Chip Streusel Cake or the Mini Chip Coffee Cake? Want the Homestyle Chocolate Chip Oatmeal Cookies or Home on the Range Cookies? Well, the only difference in the list of ingredients for these two cookie recipes is that in the latter, chopped walnuts are listed as an option.
I'm sure you can concoct some delicious desserts from this book; it's just not what I hoped it would be.
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