From Melt, a tiny boutique chocolatier in London's Notting Hill, turned major destination for discerning chocoholics, comes this stunningly mouthwatering book of delights. Melt features essential insights and masterclasses for all those keen to master the mysteries of cooking successfully with chocolate, accompanied by brilliant recipes for everything from wondrously flavoured truffles and lollipops, to irresistible chocolate slabs and caramels. Working closely with her head chocolatier, Chikako Watanabe, Nason has produced a book that promises to help us re-think the way in which we taste, make and buy chocolate. Stunning images from award-winning photographer Jeans Cazals adorn the pages of this beguiling book.
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"...exquisite flavours... Metro...really delicious... Olive Magazine...Out of this world... The Daily Telegraph"
About the Author
Founded by Louise Nason in 2006, Melt has fast-become a culinary hotspot for chocolate lovers the world over. Alongside her range of Melt chocolates Louise has also collaborated with some of the UK's leading chefs- including Mark Hix, Skye Gyngell, The River Cafe team, and Sophie Conran - to create a range of bespoke, branded chocolates. As well as the original shop in Notting Hill, Melt also has a shop within Selfridges on London's Oxford Street.
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Hardcover
As boutique chocolatiers continue to release cookbooks for their adoring fans, a clear voice must be found to have these books stand the test of time. Melt, while offering beautiful photography and ample recipes, suffers from this very affliction.
Author's voice is a particularly daunting challenge for chocolate books. The problem is that making truffles and bon bons requires a bit of skill to do them well, and recreating the bon bons that we see in our favorite boutique's shiny glass cases is not as easy as we would like.
From Absolute Press, a publisher with an impeccable design team, Melt features the chocolate work of Louise Neson and Chika Watanabe along with the photography of Jean Cazals. Released just in time for the 2011 holiday season, Melt shares the boutique's namesake featuring a short introductory section followed by brief explanations of equipment, melting and tempering chocolate.
The book then dives into a range of recipes categorized by Spices and Herbs, Nuts and Seeds, Fruit and Tropical Twists, Blossoms, Leans and Roots, "Pure and Simple," and "Kick!" The latter two sections feature relatively tame concoctions and more unusual recipes respectively. Recipes range from truffles to cakes to marshmallows - a fair spectrum of sweet chocolate uses. Each recipe is well written, requires commonly found ingredients, and lovingly demonstrates the authors' passion for their recipes.
So who is this book written for? Advanced chocolatiers will not find anything novel or exciting.... Read more ›
Author's voice is a particularly daunting challenge for chocolate books. The problem is that making truffles and bon bons requires a bit of skill to do them well, and recreating the bon bons that we see in our favorite boutique's shiny glass cases is not as easy as we would like.
From Absolute Press, a publisher with an impeccable design team, Melt features the chocolate work of Louise Neson and Chika Watanabe along with the photography of Jean Cazals. Released just in time for the 2011 holiday season, Melt shares the boutique's namesake featuring a short introductory section followed by brief explanations of equipment, melting and tempering chocolate.
The book then dives into a range of recipes categorized by Spices and Herbs, Nuts and Seeds, Fruit and Tropical Twists, Blossoms, Leans and Roots, "Pure and Simple," and "Kick!" The latter two sections feature relatively tame concoctions and more unusual recipes respectively. Recipes range from truffles to cakes to marshmallows - a fair spectrum of sweet chocolate uses. Each recipe is well written, requires commonly found ingredients, and lovingly demonstrates the authors' passion for their recipes.
So who is this book written for? Advanced chocolatiers will not find anything novel or exciting.... Read more ›
By S. Keyne
Format:Hardcover|Amazon Verified Purchase
I bought this on behalf of my niece and she has not come back to me with any complaints about it.
1 of 2 people found the following review helpful
By Koby
Format:Hardcover|Amazon Verified Purchase
I have received this book in good time.
There are some nice photos and chocolates to make but the book could do a bit better in explaining the technical sides and background of chocolate a bit better.
For example it says increase the heat by 2 degrees but in home environment you can never get to that level of accuracy in heating or cooling.
From the other hand it does well in giving some links where various items can be purchased.
Enjoyable reading, but you will lose interest after a couple of readings.. Mind you, it is well manufactured, so it will last a bit..
There are some nice photos and chocolates to make but the book could do a bit better in explaining the technical sides and background of chocolate a bit better.
For example it says increase the heat by 2 degrees but in home environment you can never get to that level of accuracy in heating or cooling.
From the other hand it does well in giving some links where various items can be purchased.
Enjoyable reading, but you will lose interest after a couple of readings.. Mind you, it is well manufactured, so it will last a bit..
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