Yet another chocolate book. This one, translated and adapted from the French, has many very ordinary recipes, some...

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LE CHOCOLAT

Yet another chocolate book. This one, translated and adapted from the French, has many very ordinary recipes, some imaginative combinations, but is for the most part an altogether uninspired collection. Prefaced with the history, manufacturing and virtues of chocolate, the compilation is primarily of French classical origin. It includes such basics as Chocolate Mousse, Profiteroles, Chocolate Souffl‚, and mini-Eclairs, or variations on these themes. But for a book that is rather fussy in that French kind of way, details are not given enough attention. In a Chocolate Charlotte, for instance, no recipe is offered for the Lady Fingers. Admittedly, they are some trouble to make but are certainly more authentic and taste nothing like the store-bought variety. Among other cake recipes are a Chocolate-Apricot Layer Cake and a Rolled Cake with Chocolate Mousse. Or one might opt for Sylvie's, Mother Guerards', Pierre Vandenameeles', or Mama's chocolate cakes, if one had any indication of what they might be. Introductions to the recipes are none too helpful. If these chocolate desserts won't satisfy the craving, one could try the Roast Duck with Chocolate or Castillian-Style Pork (spiced with Cocoa powder), or choose from Cocoa-Cognac Cocktail or Old-Fashioned Bavarian Cream. And finally, if all else fails, there is even a recipe for Toll House Cookies; it doesn't belong in this book, but at least it's a sure thing. In sum: yet another chocolate book.

Pub Date: Oct. 18, 1985

ISBN: N/A

Page Count: -

Publisher: Pantheon

Review Posted Online: N/A

Kirkus Reviews Issue: Sept. 15, 1985