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Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone | 
 enlarge | Authors: Francois Payard, Anne E. Mcbride
Publisher: Clarkson Potter
Category: Book
List Price: $35.00
Buy New: $17.55
You Save: $17.45 (50%)
New (38) from $17.55
Avg. Customer Rating:  2 reviews
Sales Rank: 57291
Media: Hardcover
Number Of Items: 1
Pages: 272
Shipping Weight (lbs): 2.7
Dimensions (in): 10.1 x 8.1 x 0.9
ISBN: 0307393461
Dewey Decimal Number: 641.3374
EAN: 9780307393463
ASIN: 0307393461
Publication Date: April 29, 2008
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: Brand New!!!
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Product Description
Celebrated French pastry chef and owner of one of New York City’s favorite bakeries presents an impressive and comprehensive dessert cookbook with recipes for everything chocolate, from easy cookies to showstopping cakes.
On any given weekend at the esteemed New York City institution Payard Patisserie & Bistro, locals and tourists swoon over sweet delicacies like creamy chocolate truffles, fruit tarts, and delicate, decadent cookies, while brides take note of the stylish wedding cakes in the window.
For the first time, its owner, famed pastry chef Francois Payard, devotes his creative powers solely to chocolate, sharing 100 recipes for home cooks of every level in Chocolate Epiphany. From easy to challenging, white to bittersweet, a stunning and sumptuous dessert awaits on every page. Thanks to the clear and thorough recipes, treats such as Bittersweet Chocolate Sorbet, Chocolate Sticky Toffee Pudding, and Milk Chocolate Truffles a l’Ancienne are not only delicious but also accessible. And for the ambitious, Chocolate Coconut Caramel Cake, Cranberry-Chestnut Tart, or Milk Chocolate and Candied Kumquat Napoleans could be the perfect end to an extravagant dinner party.
Inside you’ll find chapters devoted to:
•Breads and Brunch Dishes
•Cookies and Petits Fours
•Candies and Chocolates
•Custards, Mousses, and Meringues
•Plated Desserts
•Tarts
•Cakes
With a rich, full-color design and stunning photography throughout, Chocolate Epiphany is the perfect gift for chocoholics and everyone looking to enlarge his or her dessert repertoire.
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| Customer Reviews:
Over-the-Top Baking! August 5, 2008
This book is out of this world and I highly reccommend to any one that loves baking and chocolate
A REAL TREASURE FOR THE CHOCOLATE LOVER June 4, 2008
23 out of 27 found this review helpful
This book is on a level that few chocolate, or to that matter dessert, pastry etc books have reached. It shouts quality from every point of view: From the excellent cover, to the gloss pages ,on to the beautiful photographs and finally to the most important aspect, the recipes, this is a book that mirrors its author's love for the subject.
Francois Payard is a Frenchman living in the USA, and is the owner of several patisseries in the New World. Unlike many Europeans that have negatively changed their culinary and patisserie heritage to suit the tastes of their new homelands, Mr Payard very succesfully presents French chocolate patisserie, slightly adopted for the American tastebuds but without being commercialised or cheapened by using margarines, shortenings, or too much sugar.
The book uses both Metric and Volume (cups and spoons) measurements so that ingredients can be easily measured by all. It does not however use Celsius temperatures, only Fahrenheit, but this can be easily remedied with a comparative table.
This book is geared towards both the Professional and the amateur. Most of the recipes can be made by home cooks, but read the instructions carefully. The author gives some useful tips to read before one attempts the recipes.
Then the feast starts. There are more than one hundred recipes included, starting with breads and brunch dishes. In this chapter we find among others: Chocolate cherry bread with cocoa nibs, Chocolate brioche with chocolate chips, Chocolate blinis.
Then we move on to Cookies and Petit Fours: Here I particularly like the Florentines, Triple chocolate Financiers, Chocolate coconut rochers, Cracaos, Flourless chocolate cookies. There is also a recipe for chocolate churros with dipping sauces.
The next chapter is Candies and Chocolate. It is one of the best chapters. All the products here are mouthwatering. They include: Chocolate Marshmallows, Chocolate Nougat, After "8" chocolates, Muscadines, Rum Truffles.
Then come Mousses, Meringues and Ice Cream, with Chocolate Creme Brulees, Coffee and Chocolate Panna Cottas, Floating Islands in Spiced Chocolate Sauce, Milk Chocolate Parfaits with Chocolate Popcorn, Dark and white chocolate Napoleons, Trio of Chocolate Mousse Cake, Bittersweet Chocolate Sorbet.
The Tarts chapter is represented (among many others) by Chocolate Meringue Tart, Chocolate Pecan Tart, Chocolate Pear Almond Tart, Peanut Caramel Tart.
The Cakes chapter should really be called Gateaux or Entremets Section as most of the products are elaborate or layered creations, along with some decadent cakes: Gateau de crepes with Green Tea Cream, Chocolate Rum Savarin, Flourless chocolate cake, Chocolate Saint Honore, Pine Nut Turron Cake, Dark Chocolate Cheesecake with Orange Marmalade, "American" Opera Gateau using Peanut Buttercream and Peanutbutter Ganache, are only some of many creations.
Then come Plated Desserts: White chocolate cheesecakes with blueberries, Chocolate crepes with Vanilla Ice cream and Candied Orange, Chocolate sticky toffee puddings, to name a few.
The final chapter includes the basics, such as buttercream, browned butter, almond cream, simple syrup, praline paste, chocolate mousse etc.
With all this and at this price this book should not be absent from any chocolate lover's library.
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