Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

mrk

Best chocolate cake books?

Recommended Posts

I'm wondering what you recommend as the best books about France chocolate cakes or great chocolate? Thank

Share this post


Link to post
Share on other sites

I don't think I've seen a book that is only about French chocolate cakes.  There aren't many books that are only on chocolate cakes, as Chris says it's pretty specific!  

 

One older book I can think of is a compilation of 50 chocolate cake recipes that were featured in the weekly food section of our local paper.  Some of the contributors are very well respected chefs and I'm sure they're all delicious.  I guess you can order it from overseas...

Share this post


Link to post
Share on other sites

In addition to the Herme, I like Maida Heatter's chocolate dessert book, which contains many excellent cakes

Share this post


Link to post
Share on other sites

I have Pierre Herme's Chocolate Desserts, which is a nice collection of classic French desserts with detailed instructions by Dorie Greenspan. Most of the recipes are a bit involved. The few that I tried were very nice - the macarons of course, the truffles, and the chocolate hazelnut dacquoise which is sublime.

Share this post


Link to post
Share on other sites

Did this book have English version??

I have not seen one, I ordered off UK amazon and the french language book was the only one offered. For recipes, I trust my own translations more than the publishers, not sure what QA they put the translations through but I have seen some bad ones in other books. I don't speak french at all but the grammar for recipes is quite simple fortunately.

Share this post


Link to post
Share on other sites

Unfortunately, that just French version.

 

I want get some advice for chocolate book, I have "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner" and "making artisan chocolates" already, Should I get "Couture Chocolate: A Masterclass in Chocolate" this book to enhance chocolate technique and knowledge? this book content would a lot of part same as other book I already had? Thank

 

Share this post


Link to post
Share on other sites

 

Unfortunately, that just French version.

 

I want get some advice for chocolate book, I have "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner" and "making artisan chocolates" already, Should I get "Couture Chocolate: A Masterclass in Chocolate" this book to enhance chocolate technique and knowledge? this book content would a lot of part same as other book I already had? Thank

 

 

The Couture Chocolate book by William Curley is very good but this is not a 'french book' other than in title. The authors are based in London and there is a strong Japanese influence from the author's wife. They are about to release a patisserie book so you may want to wait and see what that contains.  

 

I have had success with everything I have made but i bought it primarily for the chocolate confection recipes. I would say it is aimed at the home chocolate maker who does not want to purchase a large amount of equipment. Table tempering and seeding are covered but there is very little trouble-shooting content.

 

I treat it as a recipe book rather than a techniques book.

Share this post


Link to post
Share on other sites

The US Amazon.com page for Chocolat is also for the French version, and I can't turn up any translations. lapin d'or, is this primarily a book of recipes, or is there a lot of supplemental text?

Well no, there is not a lot of text but many of the 'base recipes' at the beginning have have several step by step photos to demonstrate the process. Quite a few of the recipes are very much dessert type cakes or mousses and there are some ice creams too. 

Share this post


Link to post
Share on other sites

The Couture Chocolate book by William Curley is very good but this is not a 'french book' other than in title. The authors are based in London and there is a strong Japanese influence from the author's wife. They are about to release a patisserie book so you may want to wait and see what that contains.  

 

I have had success with everything I have made but i bought it primarily for the chocolate confection recipes. I would say it is aimed at the home chocolate maker who does not want to purchase a large amount of equipment. Table tempering and seeding are covered but there is very little trouble-shooting content.

 

I treat it as a recipe book rather than a techniques book.

Thank you

 

yes,this is not a 'french book', I find out this book cause I saw a special recipe form book and I am curious, I admire who make awesome confectionery. and this "Patisserie: Mastering the Fundamentals of French Pastry"

Share this post


Link to post
Share on other sites

Does anyone know this book English version http://www.amazon.ca/ENCYCLOPÉDIE-DU-CHOCOLAT-L-COLLECTIF/dp/2081237245

Thank

It's the same book as the French version previously linked here.

Thank all of you, I wondering the book of Encyclopedie du Chocolat is France version, the English version is " cooking with chocolate essential recipes and techniques " ?? Thank


Edited by Franci (log)

Share this post


Link to post
Share on other sites

It's the same book as the French version previously linked here.

 

:shock: oh Sorry, I forgot....

Share this post


Link to post
Share on other sites

  • Similar Content

    • By quiet1
      We have a local Italian bakery my mom loves, but they are very expensive and hard for her to get to. She also really likes cookbooks (she reads them even if she never cooks from them  ) so I was thinking for her birthday I could get her a cookbook that has similar cookies and cakes, and offer to make a few things for her on request also.
       
      I'll obviously look myself, but eGullet is always well informed about the quality of cookbooks so I wanted to know if anyone has any recommendations. The thing about the Italian bakery is that the stuff they make seems to me to be not as sweet as classic American recipes, and often have more complex flavors and also are usually on the light end for whatever the item is. (Like even something that's intended to be dense doesn't have a very heavy sensation in the mouth.)
    • By MrJonathanGreen40
      One of my friends is leaving for Spain next week, and I’m planning to surprise her with a party before she leaves. Since she’s a huge lover of sweets, I decided to buy her a cake. I don’t know where to start looking, but my brother suggested that I buy from this online provider of custom cakes. I checked their website, and I think they have cakes that my friend will love. I haven’t bought anything yet because I want to be 100% sure that their cakes are truly excellent. Do you have any idea how I should examine cakes through the Internet? What are the things that I must take into consideration? Thanks!
    • By Raamo
      HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread.
      *****
       
      Figured I don't need to dump all this into the contest thread - so I'll post here.  My journey to making my first MC loaf.
       
      Her's the poolish after >12 hours:

       
       
      Not pictured - water with yeast in it below the bread flour and poolish

       
      That went into the mixer and not long later I had a shaggy mass:
       

       
      That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part)
       
      Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time.
       

       
      Proofed it in the oven - I have a picture of that but it's just foggy window oven
       
      Then it went into the oven, here it is at max temp - 450 with steam turned on.
       

       
      Completed loaf:
       
      \
       
      And the crumb - this is awesome bread:

       
    • By gibbs
      I got my copy of Eleven Madison Park: The Next-Chapter earlier this year and have enjoyed reading through it several times. 
      As a result, I have been considering getting the version published in 2011 for Christmas, however, I am not sure if it is a duplicate of the recipe book included with the next chapter set. 
      So I am wondering if somebody has access to both if they would be able to advise me whether the recipes are duplicated between the two books.
    • By boilsover
      Solid intermediate cook, here.  Not especially intimidated by elaborate preps.  But I'm new to SV, and would like a recommendation for a cookbook for guidance and exploration.
       
      I was thinking of Tom Keller's Under Pressure, but I'm wondering if the preps he includes may not be the most generally useful.  What do you all like, and why?
       
      Thanks!
  • Recently Browsing   0 members

    No registered users viewing this page.

×