The Chocolate Bible : the definitive sourcebook, with over 600 illustrations / Christian Teubner, Leopold Forsthofer, Silvio Rizzi, Sybil Gräfin Schönfeldt, Karl Schumacher, Eckart Witzigmann.

Format:

Book

Contributor:

Teubner, Christian.

Rizzi, Silvio.

Schönfeldt, Sybil, Gräfin

Witzigmann, Eckart, 1941-

Language:

English

Subjects (All):

Cooking (Chocolate).

Chocolate--History.

Chocolate.

History.

Genre:

History.

Physical Description:

240 pages : illustrations (chiefly color) ; 31 cm

Edition:

[First U.S. edition].

Place of Publication:

[New York] : Penguin Studio [published by the Penguin Group], [1997]

Summary:

In a unique collaboration, Christian Teubner, the master pastry chef and world-renowned food photographer; Sybil Grafin Schonfeldt, cultural historian of culinary practice; Silvio Rizzi, food writer and critic; Eckart Witzigmann, one of the most imaginative and original gourmet chefs; Karl Schuhmacher, teacher of master confectioners; and Leopold Forsthofer, a master confectioner, have combined their knowledge and skills to produce this definitive sourcebook with over 600 illustrations: The Chocolate Bible. The first chapter presents the general historical background of chocolate from pre-Columbian Mexico to the introduction of chocolate in Europe and America. This is followed by chapters on the production of chocolate and the techniques for working with chocolate. The heart of this beautiful book is devoted to over 150 step-by-step recipes and extraordinary color photographs for Chocolate Patisserie; Chocolate Candies; Chocolate Mousse, Ice Creams, Parfait, Puddings, and Souffles; Hot and Cold Chocolate Drinks; and Using Chocolate to Create Unusual Main-Course Dishes.

Contents:

Xocolatl: the history of chocolate

Cocoa: how cocoa is grown, harvested, and transformed into cocoa butter and cocoa powder

Chocolate: the production process from cocoa mass to couverture

Cooking with chocolate: techniques for working with chocolate: tempering, pouring, shaping, and molding

Chocolate patisserie: sophisticated techniques for creative new ideas in cakes, tortes, and pastries, fillings and icings

Chocolate candies: caoted, filled, layered, and molded chocolate candies with a variety of centers; chocolate boxes and other showpieces

Chocolate desserts: mouth-watering creations to end a meal: mousses, ice creams, parfait, puddings, and soufflés

Chocolate drinks:piping hot and icy cold, chocolate drinks from around the world

Savory chocolate: using chocolate to create unusual main course dishes.

Notes:

"First printing September 1997."

"Original edition published under the tile 'Das grosse Buch der Schokolade', 1996 by Teubner Edition, Germany, 1996."

"Photography: Christian Teubner, Christoph Tummler, Odette Teubner, Katharina Ziegler, Ellen Schneider."

"Design and production management: Richard Johnson."

Includes index.

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy: dust jacket retained.

ISBN:

0670873713 :

9780670873715

OCLC:

37651328