Chocolate Obsession: Confections and Treats to Create and Savor

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9781584794578: Chocolate Obsession: Confections and Treats to Create and Savor

Known as the "Picasso of chocolatiers," Michael Recchiuti creates confections that are every bit as daring and original as any of his namesake's artworks. But unlike the painter, the chocolate maker has made it possible for even the amateur to achieve his artistry. In Chocolate Obsession Recchiuti, owner of the famed artisanal chocolate company in San Francisco, divulges his professional secrets and techniques, allowing home cooks to reproduce his exquisite confections in their own kitchens.

Opening with a complete discussion of chocolate from bean to bar, the book goes on to offer detailed instructions for dipped chocolates, truffles, and molded chocolates, including Recchiuti's signature ganache flavors: Earl Grey tea, burnt caramel, tarragon with grapefruit. Also featured are recipes for such sinfully delicious treats as Chocolate Shortbread Cookies with Truffle Cream Filling, Double Dark Chocolate Soufflés, and Rocky Recchiuti Brownies. With more than 60 recipes in all, this book will satisfy even the most obsessive chocolate lovers among us.

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About the Author:

Michael Recchiuti started his chocolate business in San Francisco in 1997 after a successful career at some of the top restaurants in Philadelphia. His chocolates were soon recognized for their sophistication and originality, and they have been featured in the New York Times, Food & Wine, and many other publications. He lives in San Francisco.

Fran Gage owned the award-winning Fran Gage Patisserie Française in San Francisco for ten years. She now writes about food for the San Francisco Chronicle, Saveur, and Fine Cooking, among other publications, and has published several books, including Bread and Chocolate and A Sweet Quartet. Gage lives in San Francisco.

Maren Caruso is a San Francisco-based photographer who specializes in food photography. Her work has appeared in Wine and Spirits, Chocolatier, and Taste magazines, and in the STC books Grilling and Barbecuing and Great Grilled Cheese.

From Booklist:

It's Chemistry 101 all over again. But never have science textbooks featured close-to-three-dimensional photographs (courtesy of pro Maren Caruso), such an elegant array of recipes (more than 60), and ideas and flavors that will bowl over every reader. Yet consider that the main author is Michael Recchiuti, a San Franciscan called the Picasso of chocolatiers, and that his cohort, Fran Gage, once owned a locally esteemed patisserie and now writes for national gourmet-type publications. That combination of expertise creates a beyond-the-novice collection of both recipes and information that chocoholic bakers will be hard-pressed to do without. Unusual flavors (for instance, key lime pears and lavender vanilla ganache) and two-page features (Michael shopping for produce at a Bay-area farm, for instance) culminate with cooking directions to produce a book that's so much more than a coffee-table object. Just adopt the chef's philosophy: Respect it and give it time. Barbara Jacobs
Copyright © American Library Association. All rights reserved

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Descripción 2005. Hardcover. Estado de conservación: New. Hardcover. Known as the "Picasso of chocolatiers," Michael Recchiuti creates confections that are every bit as daring and original as any of his namesake's artworks. But unlike the pai.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 199 pages. 1.302. Nº de ref. de la librería 9781584794578

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Descripción 2005. Hardcover. Estado de conservación: New. Hardcover. Known as the "Picasso of chocolatiers," Michael Recchiuti creates confections that are every bit as daring and original as any of his namesake's artworks. But u.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 199 pages. 1.302. Nº de ref. de la librería 9781584794578

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