Chocolate : Cooking with the world's best ingredient / Christine McFadden and Christine France.

Format:

Book

Author/Creator:

McFadden, Christine.

France, Christine, author.

Contributor:

McFadden, Christine.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Chocolate).

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

256 pages : color illustrations ; 31 cm

Edition:

[Updated edition]

Distribution:

London : Imprint of Anness Publishing Limited,

Other Title:

Ultimate Encyclopedia of Chocolate

Place of Publication:

London : Hermes House, 2003.

Contents:

Introduction

The history of chocolate

Cultivation and processing

Taste, quality and presentation

A world of chocolate

Physiology and psychology

The Recipes. Types of chocolate; Techniques; Chocolate treats; Rich cakes; Special occasion and novelty cakes; Hot desserts; Chocolate tarts, pies and cheesecakes; Chilled chocolate desserts; Chocolate ice cream and sorbets; Chocolate cookies; Little cakes, slices and bars; Candy, truffles and drinks; Sauces, frostings and icings.

Notes:

Special Photography: Don Last.

"Also published as The Ultimate Encyclopedia of Chocolate."--Title page verso.

Includes bibliographical references (page 256) and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Related Work:

McFadden, Christine. Ultimate encyclopedia of chocolate.

ISBN:

1843090686

9781843090687

OCLC:

436070150