Chocolat (Miramax Collector's Series)
Director: Lasse Hallström
Average Customer Review:
DVD (21 May, 2002)
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Editorial Review

With movies like Chocolat, it's always best to relax your intellectual faculties and absorb the abundant sensual pleasures, be it the heart-stopping smile of chocolatier Juliette Binoche as she greets a new customer, an intoxicating cup of spiced hot cocoa, or the soothing guitar of an Irish gypsy played by Johnny Depp. Adapted by Robert Nelson Jacobs from Joanne Harris's popular novel and lovingly directed by LasseHallström, the film covers familiar territory and deals in broad metaphorsthat even a child could comprehend, so it's no surprise that some critics pannedit with killjoy fervor. Their objections miss the point. Familiarity can be comforting and so can easy metaphors when placed in a fable that's as warmly inviting as this one.

Driven by fate, Vianne (Binoche) drifts into a tranquil French village with her daughter Anouk (Victoire Thivisol, from Ponette) in the winter of 1959. Her newly opened chocolatier is a source of attraction and fear, since Vianne's ability to revive the villagers' passions threatens to disrupt their repressive traditions. The pious mayor (Alfred Molina) sees Vianne as the enemy, and his war against her peaks with the arrival of "river rats" led by Roux (Depp), whose attraction to Vianne is immediate and reciprocal. Splendid subplots involve a battered wife (Lena Olin), a village elder (Judi Dench), and her estranged daughter (Carrie-Anne Moss), and while the film's broader strokes may be regrettable (if not for Molina's rich performance, the mayor would be a caricature), its subtleties are often sublime. Chocolat reminds you of life's simple pleasures and invites you to enjoy them. --Jeff Shannon ... Read more

Features

• Color
• Closed-captioned
• Widescreen
• Dolby

Reviews (311)

Leaves you smiling and has a fine"feel good" story too
This 2000 fill is what is called a "feel good" movie.It appeals to all ages, includes comedy, drama and romance and leaves you smiling when it's over. Not only that - it has a good story too.

Set in a village in France, it's the story of a woman and her daughter who set up a chocolate shop.The leading citizens of the town are horrified because not only does this woman not go to church, she also opens her shop right in the middle of Lent. The leading citizen of the town tries to show how immoral she is.But, little by little, the woman worms her way into the hearts of the townspeople and not only wins them all over, she finds romance as well.

Nominated for several academy awards, there are only good things to say about this film.Jullette Binoche is cast as the chocolate shop woman and I adored her immediately.Judi Dench is cast as her landlady who goes to the shop for comfort because her own daughter has turned against her.Alfred Molina is the town leader and he sure is comical.Johnny Depp is the romantic interest, a "river rat" who comes to the town to play music.And in the end, everyone lives happily ever after.

Even I, who usually prefer films on the dark side, was enchanted.

Don't miss this film.You'll love it.Recommended.

Dulce tentación que libera
Seduce, crea pasiones y lleva al pecado. Con semejante descripción, ¿quién se puede resistir a un pedacito, aunque sea mínimo, de tan irresistible tentación?

¡Una sola palabra puede provocar tantas sensaciones, marear nuestra imaginación de visiones placenteras, despertar pensamientos de exceso y seducción!

De la pluma de Joanne Harris nació una historia pícara llamada Chocolate, llevada a la gran pantalla por el director Lasse Halström (Las Reglas de la Vida), y protagonizada por Juliette Binoche, Judi Dench, Carrie-Ann Moss, Lena Olin, Johnny Depp, Alfred Molina y Victoire Thivisol.

En la pequeña villa francesa de Lansquenet, de moral estricta y pacífico ambiente, una guerra entre la tradición y el cambio está a punto de explotar. Mientras los vientos del norte toman otro rumbo, y anuncian el inicio de la cuaresma, Vianne Rocher y su hija Anouk llegan a Lansquenet para hacerse cargo de una tienda abandonada y convertirla en una chocolatería. Inspirada por las recetas de sus antepasados, Vianne crea deliciosas confecciones que son percibidas por el alcalde de la villa como amenazas contra la moral y la tradición. Y en efecto, sus chocolates tienen el poder de liberar los sentimientos y emociones reprimidas de aquellos que los prueban.

Esta es una fábula sobre cómo el disfrute de los placeres de la vida puede cambiar por completo a una persona, una relación, una ciudad entera incluso. Combinación intoxicante de humor, drama, sensualidad y magia, todos mezclados perfectamente en una historia que si bien tiene toques de fantasía, también posee la pizca suficiente de realidad para interesarnos por sus personajes y los temas que se tocan. La verdad y la honestidad batallan contra el dogamtismo y la hipocrecía. La libertad que logramos vivir empleando nuestros sentidos a plenitud se impone a los sentimientos reprimidos y los deseos ocultos del alma.

Desde la siempre cálida Juliette Binoche como la liberal Vianne, hasta el antipático Alfred Molina como el alcalde Reynaud, el reparto entero nos entrega actuaciones divinas. Judi Dench, siempre magistral, roba todas las escenas con su Armande, Lena Olin es devastadora como Josephine, Johnny Depp es misterioso y encantador como Roux y la pequeña Victoire Thivisol nos roba el corazón como la hija de Vianne, Anouk.

Al igual que en Las Reglas de la Vida, Lasse Halström nos transporta mágicamente a otro lugar y época, haciéndonos parte del mundo singular de Lansquenet y la vida de sus habitantes. "Para mi Chocolate trata sobre el constante conflicto vital entre la tradición y el cambio, la intolerancia y las consecuencias que resultan cuando no se le permite a la gente vivir sus propias vidas y tener sus creencias".

Traduciendo las palabras de Halström: el chocolate es bueno, el amor es maravilloso, el sexo es divertido y los amigos son tesoros.

¿Quién puede discutir con eso?

Chocolat
I agree with other reviewers who believe this film is filled with cliches and is predictable in its progression.But, in my opinion, that's the whole point!When we watch a movie like "Chocolat",we do so for a bit of escapism and comfort-and comfort is ultimately what the characters in this film find.Vianne and Anouk find the comfort and familiarity of a permanent home.The mayor begins to be comfortable with the fact that his wife has left him.Townspeople become comfortable with their various relationships and the young priest begins to become comfortable in his role as the town's spiritual advisor. We see these changes develop against a backdrop of the ultimate comfort food---chocolate!I believe that watching "Chocolat" leaves one nearly as satisfied as consuming chocolate. ... Read more

Asin: B00005K3OT
Subjects:  1. Feature Film-drama   

Chocolate French: Recipes, Language, and Directions to Francais au Chocolat
by A. K. Crump
Average Customer Review:
Paperback (18 September, 2003)
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Reviews (4)

A chocolate adventure
I received this book as a gift and was very pleasantly surprised with the book.I loved how the author weaved the culture and history of chocolate of the French with some amazing recipes from around the world. I also enjoyed the vocabulary, which has allowed me to impress my friends with my new knowledge of the nuances of chocolate.If you know someone who is a chocolate fan, this book is for him or her.

The world through chocolate
This is truly a unique publication.Not only is it well laid out but also ties in multiple disciplines in a single book, including history, culture and cooking.The recipes are easy and don't require you to clutter you kitchen with ingredients.I would highly recommend this book.For you local San Franciscans I would combine another publication by Crump - The Cafes Of San Francisco with this one and it would make a great gift - the holidays are around the corner!!

The Perfect Gift
If you have friends who truly love chocolate...this book is perfect.We presented Chocolate French twice and it was will received on both occasions.Chocolate French is great if you are looking for that unique gift for the holidays. ... Read more

Isbn: 0967489849
Sales Rank: 571905
Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Chocolate    4. Europe - France    5. Regional & Ethnic - French    6. Cooking / Chocolate   

The Paris Cafe Cookbook : Rendezvous and Recipes from 50 Best Cafes
by Daniel Young
Average Customer Review:
Hardcover (04 November, 1998)
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Editorial Review

The Paris Café Cookbook brings home a food experience peculiar to a single city and singular kind of establishment. In Paris, the birthplace of the café, these establishments provide a sense of family cooking where little of it exists at home any longer. Daniel Young, restaurant critic for the New York Daily News, has produced a delightful and informative book.

Young begins his book with a long elaboration that defines the Parisian café, setting it apart from brasserie and bistro, though some can be either. Though his book is set up to follow a standard pattern (appetizers, sides, main dishes, and desserts), the divisions are broken up by short essays describing each of the 50 cafés Young has selected. This is as much tour guide as cookbook at this point.

But it also anchors to a specific place and sensibility the food described in the recipes. Sure, Pot-au-Feu recipes are a dime a dozen, but Young gives the reader the Pot-au-Feu to be found at Brasserie Stella--as well as the Brasserie itself. Steamed Chicken with Tarragon Sauce is sure to elicit no big surprises, yet this is the recipe served at Pétrissan's. The Stuffed Artichokes with Ratatouille Niçoise can be found at Les Fontaines or at your very own dinner table. Café food is not elaborate or technique intensive. You can, in fact, do this home cooking at home.

That's what is so delightful about The Paris Café Cookbook: anyone who can't make it to Paris 16 times in three years to work on a book about Paris cafés can simply cook the food at home, establish the right ambience, sit down, dine, and pretend. Let taste be your guide. --Schuyler Ingle ... Read more

Reviews (4)

Could have been much more evocative
Daniel Young has two different purposes at work in this book, and they don't always seem to go together so well. On the one hand, he wants to give us a representative sampling of café cuisine, so we can recreate at home the tastes and smells of the Paris café experience. And here, I think, he succeeds admirably.

At the same time, however, he is also attempting to present us with something of a portrait of café culture -- a celebration, in the words of the introduction, "of what makes this institution so worth preserving." No less, the author hopes that after reading his book, we "should be prepared to choose a regular Parisian café to call your own." Frankly, I don't think he achieves this second goal nearly so well.

This book is divided, in standard cookbook fashion, by categories of food -- appetizers, entrees, and so on. Cafés are presented within each section based on the representative recipe Young has chosen from its menu. If more than one selection comes from a given café, however, they appear on different pages, sometimes widely separated. While the virtue of this approach is unmistakable for a cookbook, it does make it a bit more difficult to consider any given café.

While the writing about each café is generally pretty good, I didn't find the text-heavy layout and two-color photography particularly inviting. And for a book that's supposed to help us choose a café or two of our own, I was very disappointed that there were so few photos ... and that the ones that there were, were so often less than evocative. If Daniel Young's descriptive writing could be combined with the wonderful photography of Marie-France Boyer's "The French Café" (Thames & Hudson, 1994), *that* would be a book to treasure.

In all, your opinion of this book will be colored by what you hope to get out of it. If, like some of the other reviewers on this page, you want to cook authentic and memorable café offerings in your own home, then this is probably just what you're looking for. But if you're searching for something that captures the mystique and romance of the café culture, then "The Paris Café Cookbook," while unquestionably a good start in that direction, will still leave a bit more to be desired.

Excellent Recipes
The recipes from the book are truly delightful.I've made several of them over the past two years.This book is well-written and does justice to a cook outside France, by providing reasonable substitutions.Once while in Paris, I decided to compare the recipe results against the actual dishes at the cafes in the book.Surprisingly, the food tasted and looked very similar.The desserts are especially delicious - Mousse au Chocolat, Profiteroles au Chocolat, Peach Cake with Strawberry Sauce, Creme Brulee, Pear Clafoutis ... ummm!

I live in Paris, and have never had bad meal with this book
I live in Paris and know hundreds of restaurants, but Dan Young's wonderful book has led me to wonderful places I never would have found, or have passed by dozens of times without a thought of going inside. I'venever had a bad meal with Mr. Young's book, and every new choice is anadventure.As he says in his introdion: finding a greate expensiverestaurant is easy, but finding value and wonderful food is a real art. Eat well! ... Read more

Isbn: 0688153305
Subjects:  1. Cookery, French    2. Cooking    3. Cooking / Wine    4. France    5. French cooking    6. General    7. Guidebooks    8. Paris    9. Regional & Ethnic - French    10. Restaurants    11. Cooking / French   

The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes
by Maricel Presilla
Average Customer Review:
Hardcover (01 September, 2001)
list price: $32.50 -- our price: $20.47
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Editorial Review

The first time Maricel Presilla tasted cocoa from her grandmother's farm in eastern Cuba, she expected the papaya-looking fruit to be full of Hershey kisses. Instead she saw lumpy, tan-colored seeds in a sticky, sweet-tart ivory pulp that reminded her of lychees, and it didn't even smell like chocolate. In The New Taste of Chocolate, Presilla follows the life of a cocoa pod from a sapling through harvest, fermentation, roasting, and production to arrive at what we all recognize as chocolate. Formally trained in cultural anthropology, Presilla relates the history of chocolate from even before the Aztecs. With attention to detail, she gives an overview of cocoa plantations and their farming practices and the different strains of true cocoa, Theobroma cacao. About two dozen unusual, interesting recipes follow, each by a different chef or pastry chef. Wayne Brachman's Pecan-Guaranda Chocolate Tart with Mango and Papaya reminds us of cocoa's tropical roots, while Pierre Hermé's Chocolate Croquettes with Coconut, Pistachio, and Pearl Tapioca Sauce are pure elegance. You'll never look at chocolate the same way again. --Leora Y. Bloom ... Read more

Reviews (6)

Riveting reading for the chocolate lover
For anyone with more than a passing interest in chocolate and it's origins, this is an absolutely riveting read - packed with information and astonishing anecdotes.

The Story of Chocolate
The first chapter is a view of chocolate from both a historical and botanical perspective.The next chapter traces the complete life cycle of chocolate, from seedling, to mature tree, fruit, harvest, drying, fermentation, shipment, factory processing, and transformation into chocolate bars.The third chapter concentrates on the diversity of different cacao tree varieties, from criollo, to forasteros, to trinitarios.The last chapter is a collection of recipes that were developed for specified brands of chocolate.

The main strength of this book is that it teaches the chocolate lover that it really does matter about the cacao beans, just as it matters with coffee beans or wine grapes.Where was it grown? What variety is it? How was the fermentation and drying handled? Was it shipped properly? What types of beans were blended? What does the final product taste like? Is it high quality or just another mass-produced blend?

The flavor of chocolate varies all over the place, and one must know about the cacao beans it was produced from.This book makes a strong case for the opinion that if the consumer does not demand better quality chocolate, the great producers of the world will not give it to them. I learned that the expensive "boutique" brands of chocolate (E Guittard and Scharffenberger to name only 2 local such companies) really are worth the extra money.If nothing else, this book should raise the awareness of the chocoholic of the quality of the chocolate.The good news is that the chocolate companies really are capable of producing superior quality chocolate if the consumer demands it.

On the whole, this book is a mixed lot.It will inspire you to try all of the new, expensive "boutique" brands of chocolates.The recipes are intriguing in concept, but rather ordinary; only a couple of the Mexican-inspired hot chocolates are of interest.The most important part of this book is the list of resources listed in the back where you can learn about and buy all these chocolates.Also listed are books, classes, and websites that are very valuable sources of information.

On the other hand, once you finish reading the book, it will then become just another coffee table book. You will not be tempted to open this book again, except maybe to get that special website for that special brand of chocolate that you cannot find in the grocery store.

A Really Nice Book
I have read a lot of chocolate books, but this one took my breath away.Beautifully written.The author's love of cacao shows through on every page.Great pictures. Very informative. ... Read more

Isbn: 1580081436
Subjects:  1. Chocolate    2. Cookery (Chocolate)    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - Chocolate    6. Courses & Dishes - Desserts    7. History   

The American Boulangerie: Authentic French Pastries and Breads for the Home Kitchen
by Pascal Rigo Paul Moore
Average Customer Review:
Hardcover (01 October, 2003)
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Reviews (5)

"C'est magnifique!!!"
There have been many wonderful and pinpoint reviews of Pascal's tome, so I will spare everyone the repetition of accolades. But it is necessary to make note that he has indeed surpassed my hope of what a truly good teaching tool a book needs to be in order to live up to it's promise. He has profoundly succeeded in his effort. Starting with the "levain" for the basic breads to the delicacies of pastries, he guides you with his wealth of knowledge based on years of experience and true love of this art. As he states, you do not become an expert overnight, but through trial and error; he tells you that this is a normal expectation as you perfect this amazing ability to bring life to food. I would caution that this is a book that caters a bit more to the experienced baker, or someone with a little more knowledge of baking, but do not let that keep you from appreciating the joy you will feel as you read and apply the education that this book gives you. Bon appetit!!

Fascinating book for the lover of bread, pastries, and food
The book makes you dream. The pictures are phenomenal; you have the feeling that yes, you can do it. Palcal Rigo makes you feel that what he does is natural, that he is sharing with you recipes so simple, yet so good. The book is an extension of what he does in his retail shops and his restaurant: simple yet exceptionally good food, natural ingredients.
I loved the feeling of the book, the "family cooking" tone to it, the colors. You can almost feel the ambiance of the room where pastries are made by bakers.

Great insight into authentic French baking
This is a fantastic book for someone who is interested in learning traditional French baking recipes. You will learn how to bake great breads and pastries that will taste like products you would buy in a very good Boulangerie in France. Some of the recipes take practice to get right because they are so authentic. These are not simplified or americanized versions of the recipes. The goal of the book is for the reader to learn how to make the same quality of baked goods that are sold in author Pascal Rigo's bakeries in San Francisco. And let me tell you, Pascal's bakeries are a real treat for guests! This a great book for anyone who is serious about making their own French baked goods.

In addition, this book includes fantastic full-page pictures that will make your mouth water every time you turn the page. Some of the pictures show Pascal, and even his children, doing their magic in the kitchen. Here is your chance to learn from a true baking master. ... Read more

Isbn: 1579595278
Sales Rank: 46810
Subjects:  1. Methods - Baking    2. Baking - Confectionery    3. Bread    4. Cookery    5. Cookery, French    6. Cooking    7. Cooking / Wine    8. Courses & Dishes - Bread    9. Courses & Dishes - Pastry    10. Pastry    11. Regional & Ethnic - French    12. United States   

La Maison du Chocolat : Transcendent Desserts by the Legendary Chocolatier
by ROBERT LINXE MICHELE CARLES
Average Customer Review:
Hardcover (03 February, 2001)
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Editorial Review

Fans of high-end chocolate delights have long flocked to Robert Linxe's La Maison du Chocolat, a Paris-based confection-boutique "chain." La Maison du Chocolat, blissfully photo-illustrated in color, offers readers an introduction to Linxe's art and craft, plus 65 recipes for a wide range of treats, from candies and cakes to creams, mousses, soufflés, and more. Though not difficult in themselves, the recipes are sometimes flawed (baking sheets, for example, are called for when baking pans are required, and dimensions for these are frequently omitted). Experienced bakers can fill in the blanks, but the rest of us will probably do best to enjoy the book as a record of one man's passion and its mouthwatering realization.

Beginning with a paean to Linxe's artisanal skill--he's been called the sorcerer of ganache--the book then provides an investigation of chocolate bean types, each of which has its own role in the chocolate-making process, plus a glimpse at Linxe's exacting candy-making process. The recipes come next, and include such temptations as Chocolate-Almond Cake with Lemon Cream, Extra-Rich Brownies, Chocolate Raspberry Mousse, and Bittersweet Chocolate-Nut Candy. A chapter on frozen desserts and beverages, which includes a definitive hot chocolate recipe, follows, as does a section on basic preparations and techniques, like tempering. Interspersed throughout are introductions to the extraordinary (and wonderfully named) Linxe confections, such as the chocolate-mint Zagora. These further disable readers already wobbly from the chocolate euphoria Linxe's candies--and now his book--provide. --Arthur Boehm ... Read more

Reviews (5)

"A bit egotistical, but a worthy gift"
I agree with reviwers' comments on the photography - exceptional shots of works of art.I have been working with pastry and food for 12 years, and recommend this book as an excellent gift for someone.Constructively speaking however, it is not perfect.There are typographical errors, most trivial, several in recipes (not trivial).I thought the format a bit too much 'coffee table', and the fonts used too small and hard to read for some small neasures.The small fonts also wasted paper - large sections of blank paper in the pages.Regardless, the recipes are excellent and flavorful - don't be afraid to use the chocolate you have available.As a companion book, take a look at 'Belgian Chocolates' by Roger Geerts (1990).They are a great set!

arm chair cookbook
I have been wanting this book for a while, but I waited a long time (too long) to buy it. This book is not only visually beautiful, it has some interesting information about chocolate in general, as well as some really intriguing recipes - some of them are on a professional level and are quite complex, but a lot of them are pretty simple and sound very nice. Even if you never make a recipe out of this book, I don't think that you will regret buying it.

Close to perfection
Chocolate is one of the four basic food groups. The others are, some say, wine and garlic, with furious debate over the fourth.
Linxe has, over a lifetime, created a veritable ode to chocolate in many forms, and his five stores in Paris are well worth the visit (you will come out much poorer except in chocolate). His New York jewel, which has moved slightly downtown from the East 70s to Madison Avenue, is worth seeing and smelling close up--any chocolate lover will understand.
The soul of Linxe's art with chocolate is captured in this magnificent book. The photographs alone are sinfully sensual.
A baker friend says that the recipes are within her grasp if she only had the time, and the money, and could get all the ingredients conveniently. She and I both agreed, and this was pointed out by another reviewer, that the history and diversity of chocolate is a significant omission, but wanting more data on chocolate is perhaps greedy on our part and we should not sit around lazily on a chocolate high, with some decent pinot noir on the side, but get out and do our own research.
For what it is, and not for what it omits, this is a great book. It makes one want to fly to Paris right this second, and there one can find all the other vital food groups as well. ... Read more

Isbn: 0847823431
Subjects:  1. Cookery (Chocolate)    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Chocolate    5. Courses & Dishes - Desserts    6. Desserts    7. Regional & Ethnic - French    8. Cooking / General   

Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine
by TishBoyle TimothyMoriarty
Average Customer Review:
Hardcover (25 October, 1999)
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Editorial Review

To the growing cadre of books about chocolate, add Tish Boyle and Tim Moriarty's Chocolate Passion. For it, the authors, both editors at Chocolatier and Pastry Arts and Design magazines, have collected more than 50 recipes celebrating chocolate--the world's favorite flavor, as they dub it. These include formulas for cakes, cookies, mousses, tarts, and candies. If most of the recipes involve multiple preparations, a sufficient number are simple enough to appeal to everyday cooks, and readers with any interest in the subject should enjoy the book's exploration of chocolate history and lore.

Beginning with this investigation, the book then presents information on chocolate making; ingredient, equipment, and technique definitions; tempering instructions; and other chocolate working material. The recipes, organized by chocolate type--white, milk, and dark--follow, most illustrated with color photos; included also are comprehensive notes on chocolate and other suppliers. If the recipe organization is puzzling (few would choose a chocolate recipe based on the type of chocolate it contains) and the writing often infelicitous ("Milk chocolate, America's favorite chocolate delivery system..." is an instance), the recipes are tempting and clearly presented. Among these, Chocolate Hazelnut Brownies with Milk Chocolate Frosting and Black Satin Chocolate Raspberry Cake, for example, have instant appeal. White-chocolate lovers will be happy to explore an extensive chapter devoted to the likes of White Chocolate Strawberry Mousse Cake; ambitious cooks will want to try their hand at the Gianduja Marjolaine, a chewy meringue and chocolate mousse cake layered with mocha buttercream and topped with ganache, among other full-dress recipes. In the end, the power of chocolate is such that, once under its spell, nothing will do but to have some. The book provides numerous delightful ways to make that happen. --Arthur Boehm ... Read more

Reviews (8)

A Mixed Bag
One of the authors is the head recipe tester for Chocolatier Magazine, and the recipes in this cookbook are similar to the ones you will find therein; it has the same advantages and drawbacks.Specifically, it is a productive resource for the professional or the veteran amateur pastry chef.The recipes are probably too ambitious and the instructions too vague for the average home cook.

The introductory chapter is a mixed bag. The essays on types of chocolate, tempering, and tools are exemplary. On the other hand, the sections on non-chocolate ingredients and various techniques and procedures (such as whipping egg whites or proper batter folding technique) are virtually absent.It also has the obligatory and disposable information on chocolate history and manufacturing.

Interestingly, the book has three main sections, one each for milk, dark, and white chocolates.Here, you will find recipes mainly for cakes, cookies, and confections.In a rare moment of honesty, the authors admit that milk chocolate has such a weak chocolate flavor that it is easily overwhelmed in a recipe.There are slightly more than 50 recipes, and they are all listed and cross referenced in the table of contents.

The recipes themselves are problematic. The main error here is the listing of ingredients in volume (e.g. cups) with no equivalents given in weight. This is a major problem for professionals who will try to multiply the recipes, and also for any recipe that has flour.They all list prep times, but never the cooling or baking times. Many of the recipes are complicated affairs that have several components. The result is a recipe that takes up several pages, but even so the instructions are quite scant; they are sufficient for professionals, but not detailed enough for the inexperienced. There is no advice on how to coordinate the execution of a complex recipe with several different sub-recipes. Each recipe has a picture, which is a good thing, but the presentation and decorating instructions in the recipes sometimes do not match the food styling in the photos.These problems will not be a hindrance for the experienced, but will be major trouble for the average home cook.

The most interesting feature of this book is the variety of truffle recipes.Each one has detailed instructions from A to Z for using the fancy, plastic truffle molds that can be bought on the internet in a bewildering array of different types and shapes.There is also a recipe for using chocolate transfer sheets.

Not for the Home Baker...
I had this book on my wishlist for almost a year and received it for Christmas. I sat down on Christmas evening and eagerly paged through the book. What a disappointment. Most of the recipes did absolutely nothing for me. Most of the recipes were time consuming and tedious. Yes, it's nice to look at, but I want to taste, not look, and this book totally put me off to trying many of the recipes. I was very disappointed. If you want truly decadent chocolate desserts, I highly recommend Chocolate Desserts by Pierre Herme. These recipes were specifically written for the home kitchen and are truly inspiring and decadent. It doesn't get any better than Chocolate Desserts. Don't waste your time/money on this book unless you want showpieces rather than decadent desserts.

Definately coffee table quality
The first thing that strikes me when looking at this book is how appealing the many, glossy pictures look and make you want to try your own hand at the professional quality desserts.
The book has been sectionned into recipes with either white, milk or dark chocolate. The recipes range from truffles to ices cream to puddings to cakes that are built out of different cake layers and different fillings.
Instructions are detailed and clearly written. For people who are serious cooks/bakers and are willing to spend the time needed to create some of the master pieces in this book, be warned: you won't be able to put down this book because it's so beautiful and you'll be spending hours in the kitchen because you can't stop trying out one recipe after the other. ... Read more

Isbn: 0471293172
Subjects:  1. Chocolate    2. Cookery (Chocolate)    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - Chocolate    6. Courses & Dishes - Desserts    7. Desserts    8. Methods - Baking    9. Cookery by ingredient    10. Cooking / Baking   

Chocolat
Average Customer Review:
VHS Tape (11 July, 1995)
list price: $19.99
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Reviews (1)

The "other" Chocolat, a photographic masterpiece.
Much less famous than the 1992 film with the same name, this French film (with subtitles), originally produced in 1989, is set in French colonial Cameroon. Written and directed by Claire Denis, it is the semi-autobiographical tale of a child growing up as the daughter of the French governor of a remote part of Cameroon.The film opens in 1989 with an African man and his son swimming and playing tag at the beach, while from a distance, France Dalens (Mireille Perrier), a woman of about thirty, sits in the shade and watches.This separation sets the scene for the entire film, as the white and black characters occupy totally different spaces.When the man, Mungo, offers her a ride to the nearest town, she takes it, the scenery on the ride calling up memories of her childhood, to which the film flashes back.

The film has very little dialogue, the director using the camera to tell the story visually, highlighting the unspoken dialogues within the characters.France, the child (Cecile Ducasse), is able to participate in the life of the black servants, especially Protee (Isaach De Bankole), the handsome "house boy," who teaches her to eat insects, among other things, while she is also being educated by her mother, Aimee, in the ways of colonial society.Aimee (Giulia Boschi), often alone in this remote area while her husband is traveling, is clearly attracted to Protee, though never a word reveals this.Gestures, glances, and the camera's observations make the sexual tension clear.When an airplane is forced to make an emergency landing and the crew and passengers come to the house to stay until parts can be brought in and a new runway built, the added tensions, and one visiting Frenchman's suspicions about Aimee's attraction to Protee, lead to dramatic confrontations and changes.

The camera work (Robert Alazraki) is brilliant.The viewer could freeze-frame any scene and end up with photograph of stunning composition, color, and psychological revelation.Architectural framing, lines and angles drawing the eye into the scene in the manner of great paintings, and stark contrasts of texture, light, characters, and color make the film an unforgettable experience.Though the colonial story is not unusual, its presentation as a visual story, rather than as a verbal one, results in a subtlety that is refreshing, though this approach also leads to a story without a great deal of overt drama.Students of cinematography, photography, and painting, however, may find the visual artistry of this film so exciting that its dramatic limitations seem less significant.Mary Whipple
... Read more

Asin: 6301566653
Sales Rank: 47273
Subjects:  1. Foreign Film - French   

The French Cafe
by Marie-France Boyer Eric Morin
Average Customer Review:
Hardcover (01 October, 1994)
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Reviews (2)

An enticing armchair tour
Readers whose idea of a French café is (like mine was) little more than the cliché of black coffee and Le Monde at little round sidewalk tables will be very pleasantly surprised by variety revealed in this neat little book by Marie-France Boyer and photographer Eric Morin. From Paris haunts much like the stereotype, to rustic village cafes far outside the metropolis, to the retreats of artists or tradesmen, author and photographer demonstrate that the café is more than a place, but rather an intimate expression of the French lifestyle.

The beautiful photos are by far the most engrossing part of this book. But the writing is valuable too, describing the golden age of French cafes, the rise of important establishments like Momus, Les Deux Garçons in Aix-en-Provence, or the Marly, and the influence of the cafes on French art and culture. And though the book's almost a decade old now, the Guide at the end should still be useful in tracking down many of the cafes featured in photo and text.

In all, whether you're an experienced boulevardier, a traveler with fond memories, or just someone looking to experience French culture vicariously, "The French Café" should inspire many happy thoughts.

You should buy one of these cafés.
You can plan a trip accross France with this book as your only guide. Walking from "bistro" to café from Nice to Paris, Loire-valley to Nantes and Mont-Saint-Michel. Most of the places mentioned here aretypically french. No stranger ever thought of pushing the doors. EricMorin, photographer, knows well this subject. He lives in the Bastilledistrict of Paris. He knows well the most hidden and most fashionableplaces. Because he spent some happy week-ends in Château du Verger in Anjou(close to Nantes), he collected great pictures from La Cigale andTrentemoult fishing harbour of Nantes. Did you ever dream of becoming acafé tender in rural France? would you like to become the"manager" of a warm café where french workers will start the daydrinking a Muscadet at 7 am? Marie-France Boyer, as usual, gives practicaladvices together with inspiring pictures. She will tell you how and whereto buy cafés in France, what are "listed historic monuments" inFrance (some cafés are). A lot of cafés names and addresses are given atthe end of this joyful and useful guide to real France. If you really lovecafés, you should also buy "The cafés of Paris" asin:1566562783and "Literary cafés of Paris". ... Read more

Isbn: 0500016224
Sales Rank: 259182
Subjects:  1. Architecture    2. Bars (Drinking establishments)    3. Coffee houses    4. Commercial Interior Design    5. France    6. Photo Essays    7. Pictorial works    8. Public, Commercial, or Industrial Buildings    9. Restaurants    10. Subjects & Themes - Travel - World/Europe   

One-Pot Chocolate Desserts : 50 Recipes for Making Chocolate Desserts from Scratch Using a Pot, A Spoon,and a Pan
by ANDREW SCHLOSS KEN BOOKMAN
Average Customer Review:
Hardcover (20 January, 1998)
list price: $12.95
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Reviews (2)

So easy, so scrumptious
I remember working in a bookstore and trying to find a great, simple book that had a great, simple chocolate cake recipe in it.Well, I found it...and let me tell you that the double layer chocolate cake with chocolate frosting I made is still the best baked good I have made.It used so few ingredients, and people were raving forever.Buy it.If you like making chocolate desserts and like 'em easy and yummy, you can't go wrong.

All it's promised to be...
Yes, this book is all the writer promises it to be. Simple-as-can-berecipes, that turn out to be the best cakes, cookies and desserts anychocolate lover could ask for. This book lack pictures, and isn't as fancyas other cook books, but the writer fills the pictures place with friendlyhelpful remarks and descriptive names (like "Down and DirtyHot FudgeSauce"). I have several chocolate cook books, but for a quick,choclate dessert or treat, I open up this book. ... Read more

Isbn: 0767900847
Sales Rank: 864040
Subjects:  1. Cookery (Chocolate)    2. Cooking    3. Courses & Dishes - Chocolate    4. Desserts    5. Quick and easy cookery    6. Cooking / Chocolate   

The Art of Chocolate: Techniques & Recipes for Simply Spectacular Desserts & Confections
by Elaine Gonzalez Frankie Frankeny
Average Customer Review:
Paperback (01 October, 1998)
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Reviews (14)

Needs more pictures
I just received my copy of The Art of Chocolate.There seems to be a lot of information, great receipes and "projects" in the book. The problem I have is that there aren't enough pictures showing how the items are made and constructed.In some cases there aren't even picutres of the finished product so you can't tell if your constructing it correctly.To add insult to injury, I bought the book from Stone-Creative which arrived missing pages 19 through 22 which had the tempering information needed for most of the receipes in the book.You may want to keep this in mind if you're considering ordering anything from them.

Chocolate Lovers Delight
I tried The Chocolate Lovers' Cookbook, a compilation by Juliet Cobb and ever since then, a great Chocoholic. As some ingredients were not available in town, I grabbed this book 'Art of Chocolates: Techniques & Recipes from a friend. The books says in detail:
Start to Finish -
Ingredients and Tools
Melting and Tempering Chocolate
Spectacular Chocolate Confections
Chocolate Magic Tricks
Spectacular Chocolate Gifts
Spectacular Chocolate Cakes and Desserts
Basic Cakes, Fillings, Frostings, and Sauces

Easier to go through step by step with simple Instructions. The magic tricks are great I like most because once you make a chocolate, the appear has to be cool. So here's a mould,chocolate plates, bowls, boxes, cups, leaves, bows, flowers, tree bark various cutouts.Chocolate baskets, decorated boxes and various tricks is sure catchy. Of coz, some ingredients fall short in India, there's always some substitutes to use and I find it much easier to try my hand on one or two recipe but yeah, reading is cool n the taste touches the sweet tooth jes seeing the pics. A good pick.

Lynn (a pastry chef)
I am very happy with this book.I want to work more with presentation, and make my product more eye-appealing.The instructions in this book are pretty clear.However I, like another reviewer, would have liked to have seen more pictures of the completed project.I am still very happy with this book. ... Read more

Isbn: 081181811X
Sales Rank: 10884
Subjects:  1. Chocolate    2. Confectionery    3. Cookery (Chocolate)    4. Cooking    5. Cooking / Wine    6. Courses & Dishes - Chocolate    7. Courses & Dishes - Desserts    8. Desserts    9. Methods - Baking   

Celebrate with Chocolate: Totally Over-the-Top Recipes
by Marcel Desaulniers
Average Customer Review:
Hardcover (22 October, 2002)
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Editorial Review

Don't let the relatively diminutive size of Marcel Desaulniers's Celebrate with Chocolate fool you. In this age of coffee-table cookbooks, the 45 recipes and 16 pages of color photographs in this book might lull you into thinking that these desserts are simple. But look carefully at the cover and see the important subtitle, Totally Over-the-Top Recipes.

The almost 20 pages of clear, easy-to-follow information on equipment, ingredients, and techniques give the confidence needed to tackle projects like the five-page Dancing Gingerbread Men Peppermint Fudge Cake: super-spicy, mildly chocolaty, moist sponge cake layers are separated by voluminous white chocolate mousse mixed with mini chocolate chips and crushed peppermint candy, and then enveloped with a smooth chocolate glaze and topped with dancing gingerbread men. Not exactly child's play. For those not easily intimidated, Desaulniers has a seriously decadent recipe for Granny's Chocolate-and-Walnut-Covered Coffee-Cocoa Marshmallow Squares. When you finally unstick your kitchen, the dense, richly flavored, chewy marshmallow bites will elicit groans of pleasure.

There are also a few less complicated concoctions such as Bob's Big-Ass Chocolate Brown Sugar and Bourbon Birthday Cake, Double Chocolate Pecan Tart, and the surprisingly easy Cocoa Berry Yogurt Mousse, which comes together in just a few minutes. For the most part, the cakes, cookies, frozen desserts, mousses, candies, and other chocolate treats in Celebrate with Chocolate are not for the faint of heart or the kitchen novice, but if you're seriously into chocolate, and are up for the challenge, let Desaulniers be your guide.--Leora Y. Bloom ... Read more

Reviews (8)

Five-star cake
I was so excited to see another of Marcel's books come out that I quickly bought it.It's one of those books that you can hardly wait to get into the kitchen and start baking.I just had to try the Pretty in Pink cake, but I discovered that you needed three 6 x 2 cake pans.So I went out and found them at Sur La Table.Then I discovered I needed Wilderberry Schnapps.I finally found that at a large wine store in the area.(It is not at your local grocery.) Everything else I had and was ready to go.Needless to say, even though it took a while for me to gather all these things, it was worth the effort.

I followed the instructions exactly, and I tried a piece after waiting the hour it needs in the fridge.It was okay.The next day, I tried another piece, and WOW!It tasted like a cake you would get in an expensive restaurant from a good pastry chef.Letting the cake sit in the fridge overnight gave the cake just the right texture and the frosting looked beautiful and was delicious.I took some to my co-workers and they thought it was restaurant quality, also.

If you have a special event or just want to make a fabulous cake that will impress everybody, this is the cake for you.I am just a home cook, no special training, with just a GE electric oven, but I was able to do it and get great results.I was so excited to taste such a masterpiece.I couldn't even get around to putting the strawberries on it, because it didn't last that long.Also, Marcel's instructions are like he's in the kitchen with you.

I am looking forward to trying other recipes, but if I don't right away, that's okay, because this recipe alone was worth the price of the book.

Way to go, Marcel.Magnifique!!

Marcel does it again...
I'm a sucker for Marcel Desaulniers' cookbooks. Around the holidays I was in a bookstore and saw "Celebrate with Chocolate" (and oh dear, I was having a chocolate craving at the time)--I just had to bring it home. We immediately used a recipe out of it for my birthday cake (err, cakes--it produced a bunch of little cakes that look just like dominoes), and it was as superb as every other Marcel recipe I've ever had! Those little cakes were so densely fudgy that we ended up splitting them and topping them with ice cream so as to avoid falling over dead of a chocolate overdose.

Sadly this cookbook lacks the gorgeous photos you'll find throughout Marcel's death by chocolate series. Normally I don't really care one way or the other, but he's so darn artistic with his food that the photos really bring something extra to his cookbooks. At least there is a small section of photos in the middle so you aren't entirely deprived.

These are incredibly rich recipes, as evidenced by this note from the ingredients chapter: "My admiration and love for butter has never wavered." Like Marcel's other recipes, these come in pieces. That is to say, instead of having one continuous recipe, a recipe is put together in stages and then assembled. Take Rolf's Old-World Black Forest Cake, for example. It includes a vanilla sugar cookie base, an old-world cocoa sponge cake, glazed cherries, "just a hint of chocolate" buttercream frosting, whipped cream, and chocolate curls. This makes it very easy to mix-and-match recipe components. As usual Marcel's recipes are long, but again this is because he details every step, ensuring a wonderful result. You don't need to be an expert in the kitchen to make his recipes, but you *do* need to be willing to spend real time and effort on a dish--these are show-stoppers, not simple fare.

If that isn't enough to convince you, here are a few recipe titles to get your mouth watering: Cocoa cinnamon chocolate chip shortcakes. White chocolate pumpkin cheesecakes with blackberry pixilation. Slammin' citrus squares with white chocolate-lemon balm icing. Champagne fritters with chocolate grape surprise and sparkling cream. Caramel orange-chocolate orange masquerade ice cream terrine...

Excellent
This book has great recipes.At first they seem complicated because some can be 2-3 pages long, but it's all the detailed step-by-step explanation that really helps.I've made about 6 recipes out of here and brought them to work, and their favorite by far are the Peanut Butter & Jelly Cookies.Buy & enjoy! ... Read more

Isbn: 0688162983
Subjects:  1. Cookery (Chocolate)    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Chocolate    5. Courses & Dishes - Cookies    6. Courses & Dishes - Desserts    7. Desserts    8. Cooking / Chocolate   

I Want Chocolate!
by Trish Deseine Marie-Pierre Morel
Average Customer Review:
Paperback (March, 2003)
list price: $22.95 -- our price: $15.61
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Reviews (2)

Incredible book
The photography is incredible, it is an enjoyable book to cook with you can see great pictures in company of each recipe. I love all the options available and all that is possible put together in one single book. Very good.

Such yummy recipes
This is my first chocolate cookbook and it is great.There are beautiful pictures of all the creations and most are quite easy to make and the directions are easy to follow.The flourless chocolate cakes are to die for, almost a chocolate overload.i am so excited to try more of here recipies.A great coverage of a whole range of different deserts, some I had never seen recipies for.A must for chocolate lovers! ... Read more

Isbn: 1592230083
Sales Rank: 327820
Subjects:  1. Baking - Confectionery    2. Chocolate    3. Cookery (Chocolate)    4. Cooking    5. Cooking / Wine    6. Courses & Dishes - Chocolate   

Chocolate Desserts by Pierre Herme
by Dorie Greenspan
Average Customer Review:
Hardcover (20 September, 2001)
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Editorial Review

Since Pierre Hermé is probably the best pastry chef in the world, and chocolate the best dessert flavor, it's no surprise that this stellar combination, presented in Chocolate Desserts by Pierre Hermé is dazzling. Hermé's beautiful recipes are written by Dorie Greenspan, who also worked with him on his award-winning Desserts by Pierre Hermé, and the resulting creations are photographed as works of art by Jean-Louis Block-Laine.

Although Hermé is best known for his multilayered extravaganzas, this collection was written and tested for American home kitchens. So while there are a few mind-boggling, taste-bud-stretching experiences like Plaisir Sucre (hazelnut dacquoise, milk chocolate ganache, milk chocolate whipped cream, sheets of tempered milk chocolate, and a crunchy chocolate praline spread), most of the recipes are more than manageable, and just as scrumptious. Lacy Coffee-Cocoa Nougatine Cookies are crisp and delicate and extremely flavorful. The Chocolate Macaroons are the perfectly smooth, ganache-filled ones you see all over Paris, and with Hermé and Greenspan to walk you through the steps, the best results are guaranteed. Pistachio Waffles with Chocolate Cream are crispy outside and moist and tender inside, and the combination of hot and cold makes them even more memorable. Chocolate Rice Pudding is far from old-fashioned, and while it makes a delectable stand-alone dessert, Hermé suggests making it part of a truly grand dessert: his Pear and Fresh Mint Tempura with Chocolate Rice Pudding is an amazing combination of flavors, textures, and temperatures.

In recipes for everything from Hot Chocolate to Bittersweet Chocolate Sorbet, from Moist and Nutty Brownies to the legendary chocolate caramel extravaganza the Faubourg Pave, readers will benefit from Hermé's 25 years of experience, his limitless creativity, and his obvious passion for his profession. This volume is destined to become a classic. --Leora Y. Bloom ... Read more

Reviews (12)

Nice recipes, but LONG, and inaccurate details

This book, as you will doubtless gather from other reviews, has some beautiful and delicious recipes.I've made only one of them so far, so my experience with the book is limited.After looking at the other recipes, however, I see the same pattern in every one of them.I will try to list them here:

1.The recipe I made was DELICIOUS.I got some terrific compliments!

2.One thing I learnt was that INGREDIENTS are IMPORTANT!Buy the highest quality ingredients for these recipes; it makes a HUGE difference!Herme recommends Valrhona for his recipes; I used Scharfenberger, with amazing results.His chocolate ganache is killer!

3.The recipes are LONG, and multi-step.His chocolate-hazelnut dacquoise, for example, has three major steps: 1. making the hazelnut powder (I could find almond flour in the store but not the hazelnut powder, so I had to make it myself) which involved roasting the hazelnuts in an oven, then skinning them by hand, and then powdering them in a food processor (oh, and don't forget having to chop half of the skinned nuts for decorating, later); 2. making the ganache; and 3. making the meringue.You may think these are not much of a big deal, but when you add them up, they take a long time.

4.The DIRECTIONS are often WAY OFF.I don't get at all, for example, how to make almond/hazelnut powders.I can only get them to be a relatively coarse meal.Herme talks about using the blade attachment and powdering the nuts for at least 3 minutes ... after 20 seconds, I could see the nuts turning into paste, so powdering was impossible.Also, the meringue directions were woefully inadequate.Baking at 325 deg. for 25-30 minutes was certainly not enough to make the meringue crisp and dry.In fact, I could not separate the wax paper from the bottom of the meringue, so I found my own solution to the problem ... I sprayed some water on the wax paper and then separated it out.I later read in my Southern Living cookbook about meringues and there they say that meringues should be baked at 200-225 degrees for 1.5 hours and left to cool in the oven overnight...I think that might work much better.

5.The ingredients he recommends are EXPENSIVE and HARD to FIND: vanilla powder, for example ... also, he never seems to recommend vanilla essence; he always talks about a whole vanilla bean.While this is available, it is much more expensive than the essence.Same goes for vanilla powder.

I think the dacquoise is probably the least INTIMIDATING of the recipes.I am waiting for a day when I have a whole day to spare to make something else from this book.If you are a professional baker, this might simply be a source of new ideas ... and the ideas are very interesting.

The PICTURES are BEAUTIFUL, and that's what made me buy the book in the first place.I hope to become a better baker by trying out the stuff in the book.If you are a very experienced baker, then you won't be intimidated at all, because you will be able to adapt when the recipes seem impossible.I would NOT recommend this book to a novice (and I do not consider myself a total novice ... I have been baking for about 5 years, but not French recipes).

Professional Chocolate Patisssierie
In France, Pierre Herme is a superstar who garners much media attention.So, the publication of his chocolate recipes was a very big deal in his native country.This book translates these famous recipes for the American kitchen.Unfortunately, these are more suited to the professional kitchen rather than the home one.Statements in the preface not withstanding, this book is definitely for the veteran home pastry chef or professional.They will find a wealth of sophisticated and well regarded desserts.The procedures have been adapted very well for the home kitchen, and the recipes themselves are very well explained.However, the average person messing around in his kitchen at home will find very few recipes that are within his abilities.

For the professional, this book is a treasure trove of valuable recipes.There are very few recipes that would not be at home on the dessert menu of an upscale restaurant or a classy pastry shop.All of the components are explained and the appropriate procedure described far enough that any veteran can execute them; in this respect, it is unusually clear and detailed.There are recipes for such famous desserts as Gateau St. Honore and The Concorde.The instructions are thorough and very clear.For these situations, this book is a must have.Of special merit, especially for the amateur pastry chef, is the last chapter on foundation recipes. Here, you will find unusually complete and thorough descriptions for such things as puff pastry, ganache, pate sucree, creme anglaise, and creme chantilly.The problem here is that the traditional french names are not used, for example "deep chocolate cream" instead of chocolate creme anglaise.Also of value is a brief glossary at the back of the book where it is easily overlooked.

For the home cook, however, the situation is entirely different.Most of the important fill in details on how to do something specific is missing; the author assumes that you already have the appropriate skill.There are a few recipes suitable for the home cook, but they are few and far between (by my count, less than 10% of the recipes).The majority of the recipes are multi-component affairs that take planning and skill to execute properly.

All recipe ingredients are listed in both volume and weight measurements.A heavy duty stand mixer is required.All recipes have storage instructions.Note that Pierre Herme is not the author; the recipes are his, but the ancillary material and explanations are the work of Greenspan, the co-author; in this respect, the book is not as valuable as it might have been.

It has the following chapters:cakes, cookies, tarts, desserts, candy, frozen, drinks, basic recipes.

Even Better Than Cocolat, This Book is the BEST!
I can't imagine how anyone could call this book a waste of money! When I read through and tried the recipes in Cocolat, I was pleasantly surprised. When I received this cookbook, I was in Heaven--I couldn't put it down! I've tried several recipes from this book and, being a typical home baker, I had no problems with any of them. Yes, a few of them may take more time than others, but if you want quick and easy, go to Betty Crocker...

Each recipe was clearly and concisely presented. The few recipes that need special ingredients are the most intriguing! Who doesn't want to try something new and different? In fact, the author recommends Nutella if you don't have or want to deal with hazelnuts!

The Chocolate Macaroons were a treat one would die for. If you love chocolate, and I mean GOOD chocolate, you can't pass up this book. Because Cocolat contains many other recipes besides chocolate recipes, I much preferred Chocolate Desserts for its chocolate intensity and inspiring recipes. ... Read more

Isbn: 0316357413
Subjects:  1. Chocolate    2. Cookery (Chocolate)    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - Chocolate    6. Courses & Dishes - Desserts    7. Desserts    8. Health & Healing - Diabetic & Sugar Free    9. Cooking / Diabetic & Sugar-Free   

Chocolat
by Joanne Harris
Average Customer Review:
Paperback (01 January, 2000)
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Editorial Review

Vianne Rocher and her 6-year-old daughter, Anouk, arrive in the small village of Lansquenet-sous-Tannes--"a blip on the fast road between Toulouse and Bourdeaux"--in February, during the carnival. Three days later, Vianne opens a luxuriant chocolate shop crammed with the most tempting of confections and offering a mouth-watering variety of hot chocolate drinks. It's Lent, the shop is opposite the church and open on Sundays, and Francis Reynaud, the austere parish priest, is livid.

One by one the locals succumb to Vianne's concoctions. Joanne Harris weavestheir secrets and troubles, their loves and desires, into her third novel, with the lightest touch. There's sad, polite Guillame and his dying dog; thieving, beaten-up Joséphine Muscat; schoolchildren who declare it "hypercool" when Vianne says they can help eat the window display--a gingerbread house complete with witch. And there's Armande, still vigorous in her 80s, who can see Anouk's "imaginary" rabbit, Pantoufle, and recognizes Vianne for who she really is. However, certain villagers--including Armande's snobby daughter and Joséphine's violent husband--side with Reynaud. So when Vianne announces a Grand Festival of Chocolate commencing Easter Sunday, it's all-out war: war between church and chocolate, between good and evil, between love and dogma.

Reminiscent of Herman Hesse's short story "Augustus," Chocolat is an utterly delicious novel, coated in the gentlest of magic, which proves--indisputably and without preaching--that soft centers are best. --Lisa Gee, Amazon.co.uk ... Read more

Reviews (191)

An excellent book

Chocolat, by Joanne Harris is an intriguing novel about a delightful and slightly magical person that changes the lives of many people.

This compelling novel is told through the eyes of two characters in a diary-like style.The first point of view is Vienna Rocher's, a single mother who has moved into a small religious town with her daughter, Anouk.In the town she opens a chocolate shop across the street from a church at the beginning of Lent.

The other point of view is from Pere Reynaud, the priest of the town.He sees Vienna as a pagan who has come to the area to corrupt his community with the sinful temptation of her chocolate shop.

Throughout this book Reynaud battles with his insecure faith and temptations, while Vienna fights with her past, for her friends, and for her new business.

Even though this book is from the eyes of only two characters, you learn about the lives of everyone who lives in the town; their secrets, conflicts, and personalities.

I loved the way Joanne Harris used very descriptive writing.
"The windows are open, and the through-draft would be cold if it were not for the heat of the stoves, the copper pans, the rising vapor from the melting couverture. The mingled scents of chocolate, vanilla, heated copper, and cinnamon are intoxicating."

I enjoyed reading this book; I would recommend it to anyone who wants to read a fun and humorous book that is still very deep.

Delicious
Chocolat is truly a treat for all of the senses.The element that I appreciated most was the humor.The sheer ridiculousness that chocolate could be responsible for the complete corruption of the soul was worthy of a giggle-fit.To think that such a simple and innocent thing could ever be considered heinous is border-line hilarious in a world full of so much scandle.

Harris breathes a life into her characters that adds to the sensory tale.The strength, vivacity, and compassion in Vianne Rocher is something to be admired, yet Harris did not create a character so perfect that we cannot sympathize with her.Vianne, like many of us, is searching for her true place.

Vianne, in many ways, is just as lost as Reynaud is.The parallels that are evident between the two main characters in conflict are fascinating.This creates a conflict much deeper than the superficial conflict between Vianne and Reynaud.In fact, much of the deep conflict is man vs. himself (or herself for that matter)

If you are thinking that Chocolat is merely a "light read", then you may suprised.Although the plot flows well, and the surface storyline and conflict are quickly grasp-able, do take the time to think deeply about this novel, and you may find some hidden sweets about yourself.

A Must Read
Chocolat by Joanne Harris is definitely a must read.As a girl who loves novels like Pride and Prejudice and Wuthering Heights, I wasn't sure how much I would enjoy a more contemporary novel.This being true, I have to admit that I could hardly put the book down.Joanne Harris was able to grab my attention from the first sentence and she kept my full attention until the end.The little unsuspected twist and turns in the novel help to keep the reader interested and always wanting to know what will happen to Vianne and little Anouk.

It is a story of Vianne Roche and her daughter, who open a chocolate shop during lent in a devoutly catholic region.It is a whimsical tale with talk of magic, sorcery, and river gypsies.I loved that the author didn't rely solely on romance, as one is lead to believe by the movie.Instead Harris turns to developing enticing and realistic characters.It is easy to feel the characters' wants, from Vianne's want of belonging to Armande's want of a little fun.You can even feel the over-zealous priest's want of order and piety. The descriptions of all the chocolates and recipes are simply mouth watering.Chocolat is a charming tale of small town life that really pulls at the heartstrings.Read this book with some chocolates, a box of tissues and enjoy!
... Read more

Isbn: 0140282033
Subjects:  1. Fantasy - General    2. Fiction    3. Fiction - General    4. General   

Pastry Art & Design
Average Customer Review:
Magazine
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Reviews (3)

Great Magazine, but they don't deliver
I am currently working as a pastry cook in an upscale hotel and love this magazine.However, I paid for a year's subscription for Pastry Art and Design in January and have received 1 issue since then.I spoke to 2 or 3 other chefs and co-workers concerning this matter and they said the same thing.I even wrote an e-mail 2 months ago asking the magazine distributor why I was not receiving my issues of the magazine and have gotten no reply.Extremely disappointing for such a good magazine.Hopefully they can get it together.

Great magazine, make sure it's for you though
Good - This magazine will always show you the latest trends.You will get to know the names of the famous pastry chefs, their philosophies, their dessert likes and dislikes, and what inspires them.You will find out about the latest equipment.The magazine has beautiful photo coverage of world pastry competitions that you don't find elsewhere.You can learn a lot of ideas.

Bad - For the most part, I take ideas from this magazine, but do not use the recipes in the magazine.Most of the recipes seem to be plated desserts. A lot of them are are 'trendy', meaning they use things like chili, saffron, rosemary, and so on.Unless you make a lot of desserts, you may not want to be so experimental.The other thing is that they require lots of parts- a typical recipe might require a tuile, a coulis, two mousses, and a cake.Unless you do this on a production level, it is not worth it.

Overall - This is definitely an advanced magazine, more advanced than 'chocolatier'. If you don't know how much an egg yolk weighs in grams, it may be over your head.This can be both good and bad depending on your skill and enthusiasm for pastry making. I'm a good home pastry chef, but not a professional.So I like to read Pastry Arts and Design as people read fashion magazines - to learn and to enjoy, but not necessarily to do.If you're a professional, you may appreciate it more than me.If you're a beginning home baker, you may barely appreciate it at all.

Great for professionals, not practical for the home baker.
I am trained as a pastry chef and I love this magazine because it has a lot of information about the current pastry industry, and lots of ideas for new desserts - flavors and designs and such.It also contains a lot of information about what the trends are, what is "hot" at the moment, etc.I really enjoy the interviews and getting to see other people's work.
If you are a home baker, it might be fun to look through, but all of the recipes that are printed are really not practical unless you are an extremely serious baker.For example, in the November 2002 issue (this is just the issue I grabbed and the page I opened up to, I didn't go searching for a particularly difficult recipe) there is a recipe for a Rose Parfait.There are six different components you have to make before even putting the thing together - vanilla ice cream, raspberry sorbet, sliced almonds in syrup, almond meringue, rose parfait, and raspberry coulis.All together there are 21 different ingredients listed, including glucose powder, trimoline, stabilizer, mono-diglycerides - things the home kitchen does not normally stock.In addition, ingredients are listed only by weight, so you have to be able to weigh out .03 ounces of salt and 2.8 ounces of egg yolks.
However, if you are not interested in actually making these things, if you are very interested in pastry I would still get a subscription if you don't mind the cost.But first, check out a couple issues at the local library or buy them off the newsstand so you can make sure you really want to spend the $... ... Read more

Asin: B00005RIGR
Sales Rank: 396
Subjects:  1. Food & Gourmet    2. Dessert    3. Baking   

Chocolate Bible, The
by ChristianTeubner KarlSchumacher LeopoldForsthofer SilvioRizzi EdkartWitzigmann Schonf
Average Customer Review:
Hardcover (01 September, 1997)
list price: $32.95 -- our price: $21.75
(price subject to change: see help)
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Editorial Review

Okay, we know you only read The Chocolate Biblefor the articles, but will your friends believe you?After all, thisstunning book is so overflowing with luscious photographs of chocolatein all its delectable varieties, shapes, and forms that it's hard tobelieve one could get any reading done under the circumstances.Still, if you can tear your eyes away from the illustrations, the textin this beautiful reference work is well worth perusing. From thehistory of chocolate in the first chapter to the recipes featuring asavory rather than sweet version of the bean in the last, TheChocolate Bible lives up to its name as the definitiveresource.

Consider unusual dishes such as Noodles with Chocolate or Mexico'swondrous combination of chiles and chocolate to make Mole sauce;how about a recipe for modeling chocolate--a substance you're meant toplay with, not eat--The Chocolate Bible has them all. Recipesfor macaroons and tortes, wafers and candies, cakes, fillings, andbeverages are at the heart of the book, but even if you never attempt asingle one, you'll still get hours of pleasure just leafing through thepages--reading the articles, of course. ... Read more

Reviews (13)

My daughter's FAVORITE !!!

I've been mailing a cookbook to my daughter about once a month.....sort of like "Christmas around the year" to avoid the terrible rush in December.I ordered this from Amazon.com and had it shipped directly to my daughter in California without seeing it myself, so I was a little apprehensive about the quality and content.I was thrilled to learn that this is now her F-A-V-O-R-I-T-E cookbook.It's filled with beautiful photos and incredible recipes.She's already made the "cover cake" which took a lot of time but was not too difficult for a non-professional cook.

Glucose: Not so hard to find.
I just purchased this book. I find it excellent. Although I am a professional chef I think this book is very user friendly for the home cook. An earlier reviewer said they couldn't find glucose syrup. You can buy it in most super markets they just call it corn syrup. Use the white variety if available. It's also good for making sponge toffee.

Worst choIcolate pecan pie on the planet
I just finished tearing out the pages of this worthless book and sending them to recycling, while throwing the binder into the trash compactor with the dreadful chocolate pecan pie it spawned.Never have I seen such a degradation of Valrohna chocolate, Normandy butter, free range eggs and a great deal of time.What a dreadful, dry, disgustging mess this recipie is!Do not waste your time on it. ... Read more

Isbn: 0670873713
Subjects:  1. Chocolate    2. Cookery (Chocolate)    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - Chocolate    6. Courses & Dishes - Desserts    7. History    8. Cooking / General   

Ultimate Chocolate (DK Living)
by Patricia Lousada Janice Murfitt Ian O'Leary
Average Customer Review:
Paperback (01 September, 1999)
list price: $15.00 -- our price: $10.20
(price subject to change: see help)
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Reviews (3)

Food for the gods...
In "Ultimate Chocolate" you will be seduced into reading the story of chocolate. Did you know that chocolate grows in spindle-shaped pods that form on the Theobroma cacao tree? You will love reading about how chocolate is produces from the pods which reveal beans and then finally nibs which are used to make chocolate.

Patricia Lousada explains all the delicious details and then gives the secrets for selecting chocolates for your own home cooking. She explains how to successfully melt chocolate. There is detailed information on how to temper chocolate which is only needed for formal candy making.

Do you remember the first time you tasted chocolate eclairs or Belgium truffles? The pictures in this book will send you right to the kitchen. The step-by-step instructions help to turn the pictures into a reality. Adding a professional finishing touch to cakes is also easy when you can follow the step-by-step pictures.

Personalizing chocolate treats is easy when you know how to make chocolate curls, ribbons, flowers, leaves, baskets, boxes, cut-outs and curls. You can choose to make the simplest chocolate mousse or a wedding cake which will serve 100 guests.

Other recipes you will want to try include: Chocolate Pecan Pie, Chocolate Rum Fondue, Pecan Chocolate Fudge Cake, Austrian Sacher Torte, Chocolate Shortbreads, White Chocolate and Lime Mousse and a variety of Chocolate Sauces.

Delicious, decadent and visually satisfying. Enter the world of chocolate seduction.

Heaven can wait!
A truly amazing collection of chocolate recipes! I have only tried 3 so far, but each one has been a great success. The book begins by explaining the origins of chocolate, history of chocolate, how it's made, etc., then moves on to explaining how to work with chocolate. There is also a fair amount of detailing and photography on making impressive chocolate decoration for your desserts, which is actually easy to prepare. The book offers recipies for pies, mousses, cakes, cookies, confectionary, ice creams, drinks, and sauces. I must warn you, though, that some recipes call for as much as 300 grams of butter, and some call for 3 cups of double cream. I tried them once and the results were delicious, but not worth the health hazard.

Nevertheless, the final results taste great and look great. One you should try if you buy the book: the Striped Cheesecake!

Its as good as it looks!
This is the ultimate book for chocolate lovers.It offers a wonderfulhistory of chocolate and fabulous pictures.The recipes are easy to follow- you don't have to be a gourmet pastry chef to make these desserts!Evenif you're not into cooking, this book is a feast for the eyes!Thephotographs make your mouth water! ... Read more

Isbn: 0789448386
Sales Rank: 550451
Subjects:  1. Chocolate    2. Cookery (Chocolate)    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - Chocolate    6. Courses & Dishes - Desserts