Hot Chocolate
by Michael Turback
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Book Summary Information
Author: Michael TurbackBrand: Ten Speed Press
Edition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2005-09-01
ISBN: 1580087086
Number of pages: 160
Publisher: Ten Speed Press
Book Reviews of Hot Chocolate
Book Review: Adventures In Hot Chocolate
Summary: 5 Stars
If your idea of hot chocolate is the watery stuff from the packets in the grocery store, this book will open up a whole new world for you. If you've experienced a great (usually expensive) cup of hot chocolate, this book has the sercets so you can make it happen at home. This book rocks either way. If you're new to the idea of gourmet hot chocolate, have no fear. Turback does a great job of explaining the ingredients, cooking process and even storage.
There are a number of interesting recipes. They are organized by ancestral hot chocolates (I skipped this chapter), European Classics (my favorite chapter), Modern Variations, Spiked Hot Chocolates (really my favorite chapter, seriously), nostalgic hot chocolates and hot chocolate pairings. I never made it past the European and Spiked chapters.
Here's the deal: this is real hot chocolate. Heavy cream, whole milk, half and half, good quality chocolate -- the whole nine. I've never been to Paris, but I read that the hot chocolate is served in very small cups with a spoon. It really is a dessert. This is a once-a-week treat. Anything more and you are taking your health into your own hands. This book helped me start a new winter ritual -- hot chocolate on Friday nights. It was a nice way to end the week during a particularly bitter Chicago winter.
This little book is a surprising treasure. Make someone's day and get them this book with a bar of good chocolate.
Summary of Hot Chocolate
Chocoholics rejoice! If you thought there was only one way to make hot chocolate, then a sublime world awaits. In HOT CHOCOLATE, the first book to come out of the growing trend of haute chocolate consumption, preeminent chocolatiers from around the world contribute more than 60 recipes, including concoctions like Lavender-Pistachio Hot Chocolate; Maple-Whiskey Hot Chocolate Toddy; Nutella Hot Chocolate; Malted Milkball Hot Chocolate; and the famous Frrrozen Hot Chocolate from Manhattan's Serendipity 3. Food writer Michael Turback suggests adding rosebuds or cayenne, frothing with a Mexican molinillo, or adding dollops of schlagobers (Viennese whipped cream), and includes ingredient and tool resources as well as a fascinating account of the history of liquid chocolates.Chocolate Books
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