For centuries, chocolate has been the best-loved of treats - rich, sultry, exquisitely sensuous. In this enticing book, you will find the best recipes, old and new, for more than one hundred chocolate delights. From a heartbreaking (but simple) chocolate mousse and chocolate croissants to turkey in chili and cholate sauce (an ancient Aztec recipe), to Chocolate Grog (perfect on a cold snowy afternoon) and Iced Chocolate Liegeois (perfect on a hot summer evening), the recipes are easy to follow and irresistible. In the Introduction, you will find a list of various chocolates that work best in different recipes. And, while you're waiting for the sauce to thicken, you can also read the exotic history of chocolate. The author tells the story of how, when the Americas were discovered, cacao beans were used as currency and chocolate was drunk in religious rituals. Cortes took chocolate to Europe, where it became the smartest thing to drink for the next 300 years. In 1828, the Dutchman van Houten invented cocoa powder, but it was not until 1848 that the first bars of eating chocolate were made. And how many chocolate lovers know that the Quakers, abstinent from alcohol and looking for an alternative to gin, developed the chocolate industry as we know it today? Ms. Rubinstein also explains how chocolate is processed, whether or not it's aphrodisiac (Casanova drank it instead of champagne), and why it's actually good for you (Brillat-Savarin thought so too). The whole confection is delightfully illustrated with Old World engravings, labels, photographs, and drawings. A charming book to cook with or just to read. The London Sunday Times said "Sin-laden. A cornucopia of contraband."
"synopsis" may belong to another edition of this title.
Book Description St Martins Pr, 1983. Hardcover. Book Condition: New. book. Bookseller Inventory # M0312928513