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torres

 

   

A Year In Chocolate

Author: Jacques Torres

Hardcover

This ultimate chocolate calendar provides creative desserts for all occasions.  Torres' recipes range from the elegant to the everyday.  All are clear and concise largely using grocery store ingredients in creative and unusual combinations.  From the deliciously frivolous to the fantastic, this cookbook will not disappoint.

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medrich-2

 

   

Bittersweet 

Author: Alice Medrich

 

Hardcover

 

Medrich generously shares her secrets from 30 years of cooking, writing and teaching about chocolate in her award winning cookbook entitled "Bittersweet".  Straight forward instruction is flourished with a wealth of tips, techniques and notes on substitutions resulting in a formula that removes much of the intimidation factor from working with high quality chocolate.  She clearly strives to make sure that her superbly delicious recipes are doable by the novice and enticing to professionals.  Passion and personality shine through to make cooking with her a truly delectable experience.

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wybrauw

 

 

Chocolate Decorations

Author: Jean-Pierre Wybauw

 

Hardcover

Your chocolate culinary library is not complete without Wybauw's book that exclusively focuses on decorations.  Ribbons and spirals and waves - Oh My!  Stencils and lattice and foil - Oh Boy!  Every professional technique imaginable from the simple to the sublime in this 200 page guide to chocolate artistry.

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herme-book

 

Chocolate Desserts by Pierre Hermé

Author: Dorie Greenspan

 

Paperback / Hardcover

A collector's prize for anyone with an obsession for chocolate or great dessert cook books. The photographic artistry helps to perpetuate Pierre Herme's reputation as the Picasso of Pastry.  He makes the sublime suprisingly attainable in this wonderful collaboration with author Dorie Greenspan.

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payard 

Chocolate Epiphany:  Exceptional Cookies, Cakes & Confections for Everyone

Author: Francois Payard

 

Hardcover

"Chocolate elegance" are the only words to describe this book.  Beginning with the alluring photos to the French character of the recipes, Payard turns his attention to chocolate with fantastic results. The section on cakes is particularly rich with the overall variety of the recipes in this book awe inspiring.  Fit for even the finest patisseries this New York chef shows how glorious confections can easily be made at home.

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grewling

 

Chocolates and Confections:  Formula, Theory and Techniques for the Artisan Confectioner 

 Author: Peter P. Greweling

 

Hardcover

A "must have" for aspiring chocolatiers this book is best described as the definitive candy making bible.  Authorative, comprehensive and interesting, Greweling helps you master the techniques of working with chocolate, and provides great trouble-shooting tips galore.  Well worth the price for those who want to delve into chocolate for profession or passion.

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des

 

 

I'm Dreaming of a Chocolate Christmas

Author: Marcel Desaulniers

 

Hardcover

Even cooks who usually avoid the fuss of elaborate desserts, feel the necessity to produce something fantastic and elaborate for this special holiday.  Well known chocophile and cookbook author Desaulniers provides some real Christmas treasures, adding yet another exciting book to his superb collection.

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The True History of Chocolate

Author: Sophie Coe and Michael Coe

 

Softcover

Whether you are a chocophile, food historian or just looking for a unique read, we recommend this well researched yet thoroughly engaging ode to the food of gods.  Coes' stories stretch beyond the familar Mayan lore of chocolate as the drink of tribal kings to the lesser known details of how this great confection came to be popularized with the masses.  Across time and continents this tale fascinates as well as educates.

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wild-sweets

 

 

ancho-truffle

Wild Sweets Chocolate 

Authors: Dominique & Cindy Duby

 

Hardcover

 

Canadian chocolatiers Dominique and Cindy Duby bestow us with their second amazing book exploring the boundaries of sweet and savory chocolate.  A great addition to any serious chocolate cookbook collection, "Wild Sweets Chocolate" showcases this wonderful ingredient through very unconventional flavor combinations.  Recipes blur the lines between dinner and dessert by pairing chocolate with proteins such as seafood and duck, as well as more familiar combinations with fruits and nuts.

 

This book is divided into four sections: Savory, Sweet, Bites and Drinks. With more than a casual nod to molecular gastronomy and fairly complex assemblages, this is not a beginner's cookbook.  Each recipe challenges you to expand your palate, as well as your kitchen techniques.  Innovative and daring, this book excites and inspires.  As a visual bonus, each plate is a culinary work of art.  This cookbook is a must for any chef seeking to push their own boundaries.  It truly elevates chocolate from an ingredient to a cuisine.

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