1,001 Reasons to Love Chocolate
Author: Barbara Albright
Got chocolate? Dark, milk, or white as snow; stuffed with nuts, filled with caramel, covered in shaved coconut; in an ice-cream shake, in a black forest cake, as a steaming brew or a thick fondue: There's nothing the cocoa bean can't do. For true chocophiles, chocolate is not an occasional treat, it's an obsession. Barbara Albright and Mary Tiegreen tap into this insatiable sweet tooth with a luscious, fully illustrated compendium all chocoholics will crave.
Continuing in the popular format, 1,001 Reasons to Love(tm) Chocolate presents decadent recipes, profiles of the world's greatest chocolate confectioners, and a special chocolate for practically every minute of the day, along with a Whitman's sampler of facts.
A compilation of mouthwatering images highlights both the nostalgia of classic childhood candies like Milk Duds and Junior Mints and the more mature pleasures of chocolate in its modern incarnations, from molé sauce to Godiva martinis. It's irresistible.
Author Bio: Barbara Albright is a seasoned writer and cookbook author as well as a knitting and craft designer. She is the former editor-in-chief of Chocolatier magazine and author of Quick Chocolate Fixes and Wild About Brownies.
Mary Tiegreen, the creative director of STC's 1,001 Reasons to Love(tm) series, has authored or coauthored books on such diverse subjects as golf, the family dog, and a magical French farmhouse called Pistoulet.
Books about: Comportamento organizzativo
Granita Magic: Rediscovering the Pleasure of Ices in More Than 50 Grown-Up Recipes
Author: Nadia Roden
Light, easy, flavor-intense granitas are a great way to begin, refresh, or end any meal. Here's the first book of recipes for this glittering icy treat.
GRANITA MAGIC is a collection of innovative sweet and savory sensations that can be made with just a fork, a saucepan, and a little spare space in the freezer. And they can be served at any time of the day. Sauternes granita spooned over fresh peaches is a grand dessert, while cucumber and mint makes an unexpected appetizer. Between courses, red pepper or lemon can refresh the palate. Coffee granita spooned onto a warm brioche is a classic Italian breakfast, while strawberry and champagne is a lovely apertif before brunch.
Accompanying each sparkling recipe are lively and playful designs created by Nadia Roden--an award-winning painter and textile designer as well as an accomplished cook--and inspired by 1950s wallpaper and textile designs and by the ingredients themselves. This charming and original book is a delight to all the senses.
Publishers Weekly
With this adorable if slight book, Roden attempts to make icy granitas the fifth food group. While it's unlikely that they'll earn their own block on the USDA food pyramid, these refreshing concoctions are surprisingly versatile. Flavors include fruits, such as Classic Lemon and exotic Litchi & Lime; there are also vegetable options like Balsamic Red Pepper and Horseradish. Further intriguing combinations include Pistachio & Rose, and Saffron & Honey; alcoholic offerings like a Tequila & Lime granita sound like slushy cocktails. Recipes are simple and somewhat repetitive-many require creating an infusion or syrup before proceeding to the freezing stage. A cunningly designed two-page spread suggests the many ways a granita can be served: chocolate granita as a midnight snack or cucumber & mint granita as an appetizer. Roden (a painter and textile designer, and daughter of Mideastern food expert Claudia Roden) also drew the delightful 1950s wallpaper-inspired illustrations. Her prose is equally winning: "a granita looks and feels like icy snow, it is beautifully colored like glittering sequins, and it can be eaten any time of day" starts off the brief introduction. (July) Forecast: An entire book on granita may sound rarefied, but Roden's illustrations and prose are winning, and Artisan has wisely kept the price of this 128-page hardcover low. This should serve as an excellent hostess gift for weekend beach guests-and if this summer is a hot one, granitas will be particularly appealing. Copyright 2003 Reed Business Information.
Library Journal
Forget the ice cream-treat yourself to a glistening granita. In this fun and colorful cookbook, Roden, a painter, textile designer, and daughter of noted cookbook writer Claudia Roden (The New Book of Middle Eastern Food), offers recipes for more than 50 flavorful frozen ices, all virtually fat-free and made without any special equipment. Granitas can be served at nearly every time of day and can be sweet or savory, fruit or vegetable. Coffee or star anise and grapefruit for breakfast, peach bellini for the cocktail hour, tomato and basil for dinner, and coconut and lime for dessert are just a few of the unusual flavor combinations included here. Nearly each recipe uses the same techniques and procedures beginning with a simple infusion or blending of ingredients, followed by freezing in a shallow pan. Roden illustrates each recipe with bright and carefree watercolors inspired by 1950s wallpaper. With the widespread popularity of this frozen Italian dessert, this first-ever granita cookbook is sure to satisfy. Highly recommended.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2003 Reed Business Information.
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