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For Chocolate Lovers: From Truffles to Tiramisu [Hardcover]

Chris Tanner , James Tanner , Peter Cassidy
3.5 out of 5 stars  See all reviews (2 customer reviews)

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Book Description

5 Oct 2006 Small Book of Good Taste

A mouth-watering book on all things chocolaty! This book celebrates the passion behind chocolate, and provides simple and delicious recipes – from creamy chocolate almond mousse, to rich chocolate fudge ice cream, from white chocolate fondue to delicate marbled crisp cake. It includes an array of sauces and drinks with practical tips, including how to temper chocolate and keep it at its best throughout the different methods of preparation.

The Tanner brothers explore the basic principles of cooking with chocolate, sharing their expertise on everything from melting chocolate, tempering, cutting, grating, folding into other ingredients, as well as controlling the temperature of chocolate and storing it after use.

They also demonstrate the methodology behind the creation of over 30 classic dishes, including chocolate fudge cake, chocolate éclairs, chocolate cheesecake, hot chocolate puddings and chocolate mousse.

The book concludes with a comprehensive list of suppliers for equipment, quality chocolate and essential ingredients.



Product details

  • Hardcover: 64 pages
  • Publisher: Jacqui Small; 1st edition (5 Oct 2006)
  • Language: English
  • ISBN-10: 1903221625
  • ISBN-13: 978-1903221624
  • Product Dimensions: 22.4 x 19.4 x 1.4 cm
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 986,556 in Books (See Top 100 in Books)

More About the Author

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Product Description

About the Author

Chris and James Tanner both trained in the kitchens of the Roux Brothers and achieved a dream of opening their own restaurant, Tanners, in Plymouth in 1999. It was voted the Best Restaurant in the UK for 2007/8 in the AA Awards and they are now also the co-owners of The Barbican Kitchen, located within the historic Plymouth Gin distillery. Both brothers have since achieved celebrity status due to their regular appearances on a number of popular television food programmes. James in particular is becoming quite a regular on Ready, Steady, Cook and Saturday Kitchen as well as the specialist channel UKTV Food. He is now also a regular on Lorraine and has recently launched his own range of products with Matalan, incorporating everything from cookware to kitchen textiles. The brothers regularly receive correspondence from viewers of their television series The Tanner Brothers.

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Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews
4.0 out of 5 stars Chocolate Lovers 10 April 2013
Format:Hardcover|Verified Purchase
This Recipe Book was ordered for my sister. She loves to make lots of choccy,s for her Church Fairs etc. Great Recipes.
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0 of 3 people found the following review helpful
3.0 out of 5 stars Could be better 23 Mar 2009
Format:Hardcover
Personally, I only really like a couple of recipes in this book, there are many I would never make and several that are too complex or require a professional level of skill to finish. I'd suggest googling 'chocolate pud recipe' or something similar for no expense instead!
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.0 out of 5 stars  1 review
1 of 1 people found the following review helpful
4.0 out of 5 stars Maybe generous with the stars... I'll get back to you. 31 Jan 2012
By Julia Abernethy - Published on Amazon.com
Format:Hardcover
This is a beautiful little book with some inspired recipes -- like chocolate blue cheese tart (I want to try that one!) Sadly, the single item I've cooked from it so far was a flop. It was the Chocolate Birthday Cake. I had all ingredients and myself poised and ready when I realized something sounded wrong about the cake recipe... this is meant to be cut into three layers, soaked in raspberry puree and coated in rich cream frosting. Sounds great, right? and it had only 3/4 cup flour with no leavening other than the eggs. I plunged on ahead, beating those eggs all fluffy and light and following the recipe to the letter. When it was baked and I popped the layer out of the pan, my doubt was proved. The cake I was meant to cut into three layers was no more than an inch high. Sigh. It was tasty though, not too sweet. I'll try some more of the recipes from the book and hope my results will look more like the lovely photos.
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