Chocolate Bible - Tapa dura

Indulge yourself with this sumptuous collection of all things chocolate. This book opens with an introduction that includes historical facts and anecdotes as well as a comprehensive look at the chocolate-making countries around the world, from Belgium and Germany to Britain and the US. Step-by-step techniques show you how to temper, melt, drizzle, pipe, marble, curl, scroll, coat, grate and decorate with chocolate. Then follow more than 200 chocolate recipes for teatime treats, cakes, desserts, tarts, ices and sauces. Make a sophisticated French chocolate cake or a light chocolate chip and banana pudding, or scrumptious chocolate drinks such as Mexican hot chocolate and white hot chocolate. There are even entries for low-fat versions of classic recipes, such as low-fat brownies, along with many cook's tips and variations. This title has everything you ever wanted to know about chocolate, including why we crave it, its therapeutic qualities, and most importantly, how to recognize the best there is.

Christine McFadden is a food writer and editor, contributing to a variety of magazines and publications such as BBC Good Food, House and Garden and Healthy Eating. With much knowledge and experience in the of world cuisine, her writing explores how ingredients can have a lasting impact on the social, political and economic aspects of everyday life. Christine France is a food writer with over twenty years' experience in every aspect of the food media business. After training as a home economist, Christine spent many years working on magazines - she was Deputy Cookery Editor of Good Housekeeping, and Cookery Editor of Woman's Realm, before setting up her own freelance consultancy in 1989.