Product Description

This book is about obsession, cravings, and licit indulgences. It is about deliriously delicious, silkily sensuous, soul-stirring chocolate desserts, about Rabelaisian pleasures, and fantasies come true.

These seductive cakes, elegant ice creams, lustrous sauces, mouthwatering truffles, divine wafers, and unbelievably satisfying brownies are all from the kitchen of Marcel Desaulniers, a truly inspired chef.

At the Trellis Restaurant, in Colonial Williamsburg, Marcel Desaulniers has created a unique and innovative cuisine. One of the joys of the Trellis is its extraordinary desserts: Chocolate Phantasmagoria, White and Dark Chocolate Dacquoise, and Death by Chocolate — to name just a few. The recipes for these and other magnificent desserts are now revealed, detailed with foolproof, step-by-step instructions. Following the author's invaluable advice, the home cook can successfully create even the most elaborate of these chocolate wonders.

From a unique Chocolate Chip Cookie that will make all others pale by comparison to Simply the Best Chocolate Brownie, from Ebony and Ivory Chocolate Truffles to White Chocolate Ice Cream, from Double Mocha Madness to a fantastic Chocolate Wedding Cake, the kaleidoscopic glories of Marcel Desaulniers' chocolate repertoire are presented here in full color, each as delightful to make as it is to eat. This is a book for endless pleasure.

Product Details

• Amazon Sales Rank: #275246 in Books
• Published on: 2003-11-29
• Released on: 2003-11-29
• Original language: English
• Dimensions: 10.28" h x .65" w x 10.32" l, 2.19 pounds
• Binding: Hardcover
• 156 pages

From Publishers Weekly
The resurrection of Desaulniers' classic compilation will delight chocoholics. Glossy pages hold photographs of tempting decadent desserts- perfectly tempered truffles and tiered mousse cakes-that should inspire home bakers to break out the Baker's chocolate bars and get cooking. The first edition, which won The James Beard Award in 1993 for Best Dessert Book, has been expanded to celebrate its 10th anniversary. New recipes like The "Big Dig" complement traditional classics like Chocolate Espresso Fudge Cake. Two days work is recommended to create and assemble the Dig's four layers: chocolate blacktop batter cake, triple chocolate barrier, double chocolate pudding and whipped cream topper. Assembled into a chocolate cylinder, the dessert is pure chocolate dementia. Desaulniers is a master at layering flavors and textures; though the recipes are difficult (even the seemingly simple Essential Chocolate Mousses need careful attention), they are worth the effort. The instructions are as rich as the desserts: Desaulniers holds the reader's hand, advising on complex techniques: his notes on what the batter should look like at each step are particularly helpful. And there are notes of humor as well. At the end of the spectacular five-page recipe for Chocolate Wedlock, he advises the pastry chef to "quaff a well-chilled glass of champagne... you deserve it!" (The section "A Touch of Chocolate" contains slightly more restrained recipes, like Red Pear Sorbet and White Chocolate "Ice Cream" with Pralines and Caramel Sabayon.) This is death worth living by.
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Ingram
These recipes for seductive chocolate cakes, ice creams, and sauces, mouthwatering cookies, brownies, and truffles make all others pale by comparison. At the Trellis Restaurant in Colonial Williamsburg, Desaulniers has created extraordinary desserts such as Chocolate Temptation, and Death by Chocolate, an incredibly delicious cake, the ingredients of which are now revealed. 75 color illustrations.

About the Author
Marcel Desaulniers, executive chef and co-owner of the Trellis Restaurant, has been named in Food and Wine's Honor Roll of Chefs and in Cooks magazine's Who's Who of Cooking; in 1988 he became the first chef from the South to be honored by the James Beard Foundation as a Great American Chef; he has been inducted into the American Academy of Chefs, the Honor Society of the American Culinary Federation; and he is on the Board of Trustees of the Culinary Institute of America. In addition, the Trellis Restaurant has won Restaurants & Institutions magazine's prestigious Ivy Award. Marcel Desaulniers is also the author of The Trellis Cookbook, about which Mimi Sheraton in Time magazine wrote, "Unlike most recipes from restaurant chefs, these can be managed by mere mortals with only two hands. A treasury of new American fare."