Book
The complete chocolate book : 100+ how-to photos and tips from Canada's most-trusted kitchen / by the Canadian Living Test Kitchen.
Record details
- ISBN: 9780987747464 (hc) :
- Physical Description: 351 p. : col. ill. ; 27 cm.
- Publisher: Montréal : Transcontinental Books, c2013.
Content descriptions
| General Note: | "Canadian living." Includes index. |
Search for related items by subject
| Subject: | Chocolate. Cooking (Chocolate) |
| Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Stroud Branch | 641.6374 Com | 31681002684595 | NONFIC | Available | - |
- Random House, Inc.
Is there a sexier food than chocolate? Even its Latin name - Theobroma cacao - means "food of the gods." Is it any wonder this ingredient captivates our imaginations, year after year?
But chocolate can be a finicky ingredient -- it can break, or seize, and it needs gentle handling to turn out right. That's why the pros in The Canadian Living Test Kitchen have collected their best Tested-Till-Perfect chocolate recipes in their new book, The Complete Step-by-Step Chocolate Collection. Alongside pages and pages of decadent, luscious recipes, they've shared what the pros know about cooking with chocolate, and more than 100 step-by-step shots to guide you though the cooking process. It couldn't be easier to be a chocolatier at home.
Chapters focus on the varied, wonderful textures of chocolate treats. Craving an ooey-gooey caramel-topped cake? A dark, chewy brownie? A crispy, crunchy cookie? These and many more recipes await you in the pages of this book. So dig in and treat yourself!
Chapters Include:
1. Gooey (sticky-topped cakes, squares, cookies)
2. Creamy (sauces, puddings, mousses, fondue)
3. Crunchy (cookies, tarts, pastries)
4. Chewy (cookies, brownies, yeast breads)
5. Melty (truffles, candies)
6. Crumbly (tarts, shortbreads, pastries)
7. Chilly (frozen treats, ice cream)
8. Cakey (moist/dense cakes, quick breads, cake-like brownies) - Simon and Schuster
Is there a sexier food than chocolate? Even its Latin name - Theobroma cacao - means "food of the gods." Is it any wonder this ingredient captivates our imaginations, year after year?
 But chocolate can be a finicky ingredient -- it can break, or seize, and it needs gentle handling to turn out right. That's why the pros in The Canadian Living Test Kitchen have collected their best Tested-Till-Perfect chocolate recipes in their new book, The Complete Step-by-Step Chocolate Collection. Alongside pages and pages of decadent, luscious recipes, they've shared what the pros know about cooking with chocolate, and more than 100 step-by-step shots to guide you though the cooking process. It couldn't be easier to be a chocolatier at home.
Chapters focus on the varied, wonderful textures of chocolate treats. Craving an ooey-gooey caramel-topped cake? A dark, chewy brownie? A crispy, crunchy cookie? These and many more recipes await you in the pages of this book. So dig in and treat yourself! Chapters Include: 1. Gooey (sticky-topped cakes, squares, cookies) 2. Creamy (sauces, puddings, mousses, fondue) 3. Crunchy (cookies, tarts, pastries) 4. Chewy (cookies, brownies, yeast breads) 5. Melty (truffles, candies) 6. Crumbly (tarts, shortbreads, pastries) 7. Chilly (frozen treats, ice cream) 8. Cakey (moist/dense cakes, quick breads, cake-like brownies)
