Cover image for Death by chocolate cakes : an astonishing array of chocolate enchantments
Title:
Death by chocolate cakes : an astonishing array of chocolate enchantments
Author:
Desaulniers, Marcel.
Personal Author:
Edition:
First edition.
Publication Information:
New York : Morrow, [2000]

©2000
Physical Description:
216 pages : illustrations ; 26 cm
Language:
English
ISBN:
9780688162979
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX771 .D44 2000 Adult Non-Fiction Central Closed Stacks
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Kenilworth Library TX771 .D44 2000 Adult Non-Fiction Open Shelf
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Summary

Summary

For the chocolate lover, there is nothing like biting into a rich, dark slice of chocolate cake. More than a mouthful of something wonderful, it's a chocolate celebration. And nobody knows how to celebrate chocolate cakes better than the "guru of ganache," chef Marcel Desaulniers.

In Death by Chocolate Cakes, Marcel serves up some of his most inventive, most sinful, most seductive chocolate creations ever. His Chocolate Heart of Darkness cakes are the ultimate cupcakes. The secret--a melted chocolate truffle center. For an unforgettable birthday cake, serve the one he created for Julia Child: a ganache-covered chocolate almond cake with red raspberry mousse.

Have the desire for something that towers over ordinary chocolate desserts? Look up Excessively Expressive Espresso Ecstasy or Chocolate Strawberry Teardrop Cake. These are exactly the things when "over the top" is what you want. And for an elegant taste of Paris, try Marcel's Chocolate Pistachio Madeleines.

When you just can't wait for that chocolate fix, Marcel has plenty of quick-and-easy recipes, some of which come from Marcel's mom's circle of chocolate-lover friends. Pour yourself a cold glass of milk and dig into Margie's Golden Raisin Heavy Fudge Cake, Virginia's Cocoa Pound Cake with Warm Buttered Brandy Berries, or Mimi Montano's Chocolate Zucchini Cake. As a bonus, there is a collection of ice creams, sauces, beverages, and other delectables that are the perfect partners to Marcel's creations and an informative section on equipment, ingredients, and techniques.

Death by Chocolate Cakes truly takes the cake and then takes it to where it's never been before.


Reviews 2

Publisher's Weekly Review

The chef of the Trellis Restaurant in Williamsburg, Va., Desaulniers (Death by Chocolate) offers 50 extravagant, elaborate, indulgent chocolate cakes. These are not treats for the kitchen shy, requiring as they do many phases and, within each phase, many steps. But the outcome is so luscious and Desaulniers is so charming and persuasive, it's hard to believe it's not time well invested. Sprinkled liberally throughout are anecdotes about the author's mother, his childhood and various recipe contributors, who include friends and family members, fellow pastry chefs and their relations. There are cakes served at the Trellis as well as recipes handed down from generation to generation and those discovered "on the road." Recipes for adorable baby cakes, whose size belie the intensity of their flavor, include Heart of Darkness Cakes, in which bakers are instructed to "remove the muffin tin from the oven and, moving quickly, place a single frozen truffle in the center of each portion of cake batter." Chocolate Chunk Cookie Cakes meet the demand for a tasty confection that can withstand the indignity of being plopped in a lunch box. There are also big event cakesÄamong them, Julia's [Child] Eighty-fifth Birthday CakeÄas well as cakes from out of town, such as The King's Chocolate Peanut Butter Banana Bourbon Cake, based on Elvis's favorite sandwich. The book concludes with an assortment of accompaniments, such as instructions for chocolate honey and a recipe for a wicked cocktail called Chocolate Temptress (think vodka and Frangelico). Many of these confections go over the top, but chocoholics will eagerly follow Desaulniers wherever he leads. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

Like most of his earlier titles (Desserts To Die For, Death by Chocolate Cookies, etc.), Desaulniers's eighth cookbook features indulgent showstoppers, from Happy All the Time Cakes to Excessively Expressive Espresso Ecstasy, each one shown in a full-page color photograph. Although many of the recipes are complicated, instructions are detailed and clear; there are no headnotes per se to introduce these creations, but "The Chef's Touch" section at the end of each recipe provides tips and some background. Desaulniers's extravagant sweets have many fans; recommended for most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


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