Chocolate Passion

Chocolate Passion : Recipes and Inspiration from the Kitchens of "Chocolatier Magazine"

4.32 (19 ratings by Goodreads)
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Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts. Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full-color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate. Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.
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Product details

  • Hardback | 328 pages
  • 227 x 284 x 28mm | 1,446g
  • John Wiley & Sons Inc
  • New York, United States
  • English
  • w. num. col. photos.
  • 0471293172
  • 9780471293170
  • 1,169,096

Table of contents

A Passion for Chocolate. White Chocolate Desserts. Milk Chocolate Desserts. Dark Chocolate Desserts. Chocolate Guide. Index.
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About Tish Boyle

Timothy Moriarty is features editor of Chocolatier magazine as well as Pastry Art & Design, both published by the Haymarket Group in New York. In his fourteen years as a magazine editor, Tim has been editor-in-chief and founding editor of several consumer magazines, covering such topics as health, fitness, computer software, and cinema. He is the author of dozens of nonfiction articles and short stories, and his first novel, Vampire Nights, was published in 1989 by Pinnacle Books. Tim, his wife, and two sons live in Westchester, NY.

Tish Boyle is food editor of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, Tish has had such varied occupations as truck dispatcher, chef on tourist barges in Burgundy and Bordeaux, caterer, pastry chef, food stylist, and editor at Good Housekeeping magazine. A former freelance recipe developer, she has developed recipes for corporations such as T.J. Lipton as well as various food magazines.
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Rating details

19 ratings
4.32 out of 5 stars
5 58% (11)
4 26% (5)
3 11% (2)
2 0% (0)
1 5% (1)
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