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| Saturday May 10, 2008 |
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It's amazing how much information David Lebovitz is able to pack into this compact guide of the world's favorite food. You'll get a concise and compact crash course in all things chocolate, not to mention an exquisite collection of recipes that will keep even the most discriminating chocoholics in cacao heaven for years to come. The full color photos will inspire your most decadent chocolate dreams. The compact size makes it convenient enough to slip into a suitcase, so you can always access the best the chocolate world has to offer -- no matter where you roam. And to be sure, this book is as much as a guide to the world of chocolate as it is a cookbook. A pastry chef who worked at Chez Panisse for 12 years, the author also trained at the Ecole Lenoite in Paris as well as Callebaut College, a chocolate school in Belgium. David Lebovitz knows his subject inside and out. Read this book and you'll become a chocolate expert, learned on the intricacies and minutiae of chocolate including: how chocolate is made, the environmental impact of vanishing rainforests on the world's cacao crop, chocolate history, organic chocolates, chocolate labeling, health benefits of chocolate, buying, storing and using chocolate and much more. There's also a guide to the best places, domestically and abroad, to buy chocolate. True connoisseurs will want to visit the Mecca of world class chocolate -- Paris. Here's where the author's personal experiences really shine, as he shares his personal favorites in a special chapter devoted to the City of Lights. Chocolate and Paris. What could be more romantic? Lebovitz is fast becoming one of my favorite food writers (he also penned the outstanding Ripe for Dessert). He's engaging and entertaining while imparting an encyclopedic amount of information. And his recipes are out of this world! I wanted to make nearly every recipe in both of these books (luckily I don't have time to actually do so or I'd be big as a moose). After weeding out boxes of cookbooks that I kept for a single recipe here and there, I can really appreciate that Lebovitz has selected "the best of the best" for his cookbooks. Likewise, he's not afraid to share the limelight, using his own creations as well as those of his friends and colleagues, including other members of San Francisco's famed "Baker's Dozen" (Lebovitz was a collaborator on The Baker's Dozen Cookbook). The Great Book of Chocolate contains an eclectic and mouth watering collection of 34 recipes, including updated versions of the classics as well as totally new chocolate creations. You'll even find a recipe for chocolate pizza dough and a savory Chili con Chocolate. Don't let "Fear of Chocolate" keep you from trying these recipes -- the book also contains detailed tutorials and tips of how to work with chocolate. Best of all, most of the recipes are remarkably simple, taking just a few basic ingredients beyond the chocolate itself. The Great Book of Chocolate makes a great gift for anyone who really loves chocolate -- if they cook, so much the better -- but no cooking is required to enjoy and learn from this invaluable reference. Sample Recipes and Tips from The Great Book of Chocolate
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