Bibliography

Review: This was one of my favorite books from last year.  I don’t just love cookbooks because I love cooking, I love cookbooks with gorgeous photographs and interesting head notes and tips and techniques.  I really enjoy this kind of book, as they go into multiple variations of beloved recipes such as chocolate chip cookies and brownies as well as providing new and interesting dishes to try.  I know there are people out there who don’t like chocolate, but this book is for all of the rest of us.

I first read this online in galley form, and thought it was wonderful, but when I was able to check out a copy from the library, I liked it even more, with it’s large over-sized format and photographs that make you want to make every recipe (all 125) in the book.  From an introduction that describes the process of making chocolate and encourages a chocolate taste test through a gamut of chocolate delights and confections and tips and tricks for cooking with all forms of chocolate,  I find myself struggling not to add this to my ever growing personal collection of recipe books.

I was drawn to some of the more unique recipes such as port ganache- glazed brownies with dried cherries and fried chocolate hazelnut wontons with orange dipping sauce, but the true test of a book like this I believe are in its renditions of old favorites and classics.  For about as long as I can remember, my recipe of choice for chocolate chip cookies has been that on the back of that familiar yellow bag that has been around now for over 70 years.  But sometimes my husband complains that these are too crunchy.  So I was eager to try the recipe for Chewy Chocolate Chip Cookies found on page 12.  According to the recipe, cold butter and eggs combined with a higher proportion of brown sugar will give a chewier cookie.  After baking these, I think I might have found a new chocolate chip cookie recipe to replace the old standby.  Chewy and irresistible and a recipe that even cut in half yields a ton.  The true test was my husband.

“What’s in these?” he asked?

Uh-oh, I thought, he doesn’t like them.

“They are like potato chips.  I can’t stop eating them.”

The secret?  I think it is the vanilla, three times as much as in the old familiar recipe.

I also tried the Chocolate Chip Muffins on page 244.  Recent attempts to move away from boxed muffin mix to scratch muffins had not been successful.  Again I was skeptical, as the directions called for overloading the muffin tins to get a bakery style top.  My past experience with that were muffins that overflowed the pan and baked together into a huge mess.  Again, I was wrong.  I was rewarded with huge beautiful muffins that were, of course, better than a box mix.  My only complaint was that there were too many for the two of us, so next time I’ll probably cut the recipe in half.

Now I am eager to try more–perhaps brownies will be next?  Chewy, fudgy or cakey?  Mint or peanut butter or cream cheese?  Perhaps I’ll need to buy this book after all.

Review Excerpts: “From the simple to the elegant, the editors of Fine Cooking have all your chocolate cravings covered….the 125-plus recipes cover cookies, brownies, cakes, pies and tarts, puddings and mousses, and other delectable treats. Recipes are clear and filled with enough basic tips to make novice cooks feel like pros.”–Library Journal

“[A]n absolute must for chocolate lovers. This new cookbook, filled with tantalizing color photographs, makes you want to dive into a bowl of chocolate and never come up for air. It’s a breathtaking, mouthwatering look into the world of chocolate.”–Chattanooga Times Free-Press

Reviewed from public library copy. Amazon Affiliate: If you click from here to Amazon and buy something, I receive a percentage of the purchase price.