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Jacques Torres' A Year In Chocolate

Torres, Jacques

21 ratings by Goodreads
ISBN 10: 1584796421 / ISBN 13: 9781584796428
Published by Stewart, Tabori & Chang, New York, 2008
Condition: Near Fine Hardcover
From Owl & Company Bookshop (Calvello Books) (Oakland, CA, U.S.A.)

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About this Item

Quarto in brown and orange boards in same, unclipped jacket (orange spine); color illstrations; 199 pp., 27 cm.; light edgewear to jacket and boards; light rubbing to corners of boards; o/w clean, tight copy; pages are clean, crisp, bright and free of marks and creases; binding is tight and square. In English. || Abstract: "A collection of eighty recipes from Jacques Torres for delicious chocolate creations that can be enjoyed throughout the year." Near fine copy in very good(+) jacket. First edition, first printing (full number line). Bookseller Inventory # 86501

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Bibliographic Details

Title: Jacques Torres' A Year In Chocolate

Publisher: Stewart, Tabori & Chang, New York

Publication Date: 2008

Binding: Hardcover

Book Condition: Near Fine

Dust Jacket Condition: very good +

Edition: 1st Edition

About this title


Let your New Year’s resolution be Eat more chocolate.” With Jacques Torres’ A Year in Chocolate as your guide, you won’t have any difficulty sticking with it from January right on through December.


From the elegant Poached Pears with Chocolate Fondue to serve on New Year’s Day and a festive Bûche de Noël filled with chocolate cream and ornamented with meringue mushrooms, to homemade Easter eggs and autumnal Pumpkin Seed Brittle, the world-renowned pastry chef and chocolatier presents us with a calendar’s worth of treats sure to make every celebration more luscious.


All the holiday classics are featured here: Valentine’s Day bonbons, a molded chocolate Easter Bunny, ice cream sundaes for the Fourth of July, and Chocolate Caramel Corn for Halloween. But for Torres’ chocolate-drenched imagination, tradition is also a springboard; among the book’s many fanciful creations are Chocolate-Covered Matzohs for the Passover seder and a Chocolate Tamale to celebrate Cinco de Mayo.


Adapting all his recipes for the home cook, Torres showcases his favorite chocolate creations from traditional French pastry to classic American treats. With 150 ecstasy-inducing photos of the finished dishes, A Year in Chocolate will be the chocolate cookbook of the season.

About the Author:

Classically trained in France, Jacques Torres was pastry chef at Le Cirque for 11 years and now serves as dean of pastry studies at the French Culinary Institute in New York. In 2000, Torres opened his own chocolate factory in Brooklyn, and in 2004 he opened Jacques Torres Chocolate Haven in lower Manhattan. He is the author of Dessert Circus and Dessert Circus at Home. Torres lives in New York City.


Steve Pool is a New York–based photographer and writer with a special interest in documenting food in its natural setting.

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