- Hardcover: 288 pages
- Publisher: Little, Brown US (31 Oct. 2013)
- Language: English
- ISBN-10: 0316234842
- ISBN-13: 978-0316234849
- Product Dimensions: 22.2 x 3.2 x 27.3 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 167,253 in Books (See Top 100 in Books)
Mast Brothers Chocolate: A Family Cookbook Hardcover – 31 Oct 2013
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Hands down the most beautiful packaging.--Time
Hands down the most beautiful packaging.-- "Time"
"A beautiful, thoughtful cookbook that not only delivers their take on the tried and true with recipes for brownies, cupcakes, and truffles but also offers some innovative chocolate-based recipes such as Chocolate Meringue Pie... this book is a winner." "The Kitchn""
We are forever enriched by people like the Mast Brothers, who have helped us appreciate the range of flavors possible in a single bar of chocolate. "Thomas Keller, from the Foreword""
The story of Mast Brothers Chocolate is one of family and one of craft. ""The New York Times"""
Crazy delicious. "Gizmodo""
Mast Brothers Chocolate, made in Williamsburg, Brooklyn, since 2007, has been on the cutting edge of the craft-food movement since the start. Their new book . . . is filled with chocolate-focussed recipes, but it also illustrates how something as basic as a chocolate bar can become a culinary obsession. Julia Moskin, ""The New York Times"""
Hands down the most beautiful packaging. ""Time"""
The Mast brothers have written a book of delicious simplicity, filled with recipes so evocatively photographed and so clearly written, you will cook from it. J.M. Hirsch, ""The Associated Press"""
For chocolate fanatics, there's only one cookbook that matters this Fall: Mast Brothers Chocolate: A Family Cookbook by Rick and Michael Mast. . . . Other cookbooks could learn a thing or two about how luxuriously simple recipe layouts can be from this one. "Eater""
"It's a beautifully constructed book overall, with signature custom paper designs showing up throughout and gorgeous photographs, which tell the story of Rick and Michael Mast's bean-to-bar craft chocolate, alongside recipes for classic American desserts." "Brooklyn Paper""
"The Mast brothers are poster boys for the Brooklyn craft food movement. Their story, which they tell beautifully through a series of essays in their new cookbook, is a great American entrepreneurial one. . . ." ""Food and Wine"""
Stories and recipes from the Mast Brothers, makers and purveyors of America's finest craft chocolate.See all Product Description
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Top Customer Reviews
If you are interested in learning the basics of chocolate this is a must have. It was the first time I saw where chocolate comes from!
If you are interested in a pure cookbook though, this is not the correct choice. It contains many backgound info on how their business started and how it develops which was not what I was looking for.
The recipes included are for classic chocolate treats, they seem easy and not extravagant. I will definitely try out some.
every page is full of wonders.
i absolutely love d it.
Most Helpful Customer Reviews on Amazon.com (beta)
I love to bake, I have made all sorts of things in my life, when I got this book, I saw things that really sparked my interest. The fact that the Mast brothers don't just use chocolate chips, rather take whole chocolate bars and chop them up, was pretty cool to me. However the lack of explanation and directions in the majority of the recipes can make you feel lost. Also its makes you lose a lot of time in researching from other resources if you are doing something right. Take the chocolate roll recipe, if you research any other chocolate roll or cake roll recipe, you receive so much more instruction than, "whisk eggs and granulated sugar until fluffy." That recipe was a complete and utter fail. The recipe for the chocolate cake with the sour cream frosting could not have been tested multiple times, the sour cream frosting was flat, you would've needed to add a lot to it to get proper peaks and look good.
Now there are a few recipes that are good, the Dark and Stormy Cake was good, I always like making it, though the adding of the baking soda to the badder after everything has been mixed was weird, but it did work. Unfortunately the chocolate frosting they suggest to put on it, I didn't do it. The cost of buying that much chocolate to use for that cake was to expensive for my taste. I like the fact they have you do different things with chocolate like how they tell you to make the drinking chocolate and their take on a traditional hot chocolate. The use of fresh ginger that is grated into their mixtures adds really nice spice and flavor.
Overall this book looks great, but the recipes aren't good enough for the money. The cost of this book to go along with all the accolades the brothers have received you would expect so much more. However if you are feeling adventurous and want to do extra research before making these recipes, then go for it.
Recipe testing, man. It's a bummer. As someone who tests lots of recipes for my job, I understand that it takes a lot of time and money and effort. But seriously, there are some recipes in this book that I can tell just by looking aren't going to work out. When you write a recipe for making candy, you need to provide a temperature for the sugar syrup. You just need to. If you've made peanut brittle a thousand times you can probably get away with not using a thermometer, but for the vast majority of cooks, an accurate temperature is a good way to ensure success. Or at least promote success.
The chocolate bread is pretty delicious, but there is no way that thing will fit in a loaf pan. Maybe two loaf pans. I actually just turned my dough into a boule and baked it on a stone. This is another place where providing an internal temperature is more than a good idea. Chocolate bread is already very dark, so it's hard to tell when it's done just by look and feel. A good internal temperature would give the cook a better idea of when to pull the loaf from the oven.
The chocolate granola lacked crunch and salt. The peanut brittle was a little sticky on the teeth (probably due to the lack of corn syrup, which I know we're all supposed to revile, and I appreciate their effort to do without, but sometimes it really makes a difference) and again, not salty enough. The chocolate chip cookies turned out perfectly--I mean, these are really decadent chocolate chip cookies with an irresponsible amount of chocolate in them. However, the yield states 24 cookies. What I got was more like 50. If you make this recipe, I advise portioning the dough and freezing it for later unless you have teenage sons. The chocolate chip and ricotta pancakes were awesome. No complaints at all about this recipe.
So, it's a nice book. If you've spent a lot of time in the kitchen you can probably read between the lines and make these recipes work for you. But the brothers Mast should have made sure their recipes work. There are errors in here that any avid or experienced cook can easily pick out, and then there are problems that are a little sneakier. I would hate to buy a bunch of expensive chocolate and follow a recipe only to find out that it didn't work.
DO NOT BOTHER- the recipe was a disaster and the customer service is to match.
The first thing I tried was the drinking chocolate. The ingredients created a nice flavor, but following the directions exactly created hot milk with chocolate flecks, rather than the lovely, rich, thick drink in the photograph. I returned it to the heat and after quite a few minutes the chocolate incorporated into what I was aiming for, though it never quite reached the level of decadence one expects from a drinking chocolate.
The next thing I tried was the lava cake. This is a favorite in our house and something I whip up at a moments notice from a recipe I have with consistently stellar results. However, the Mast brothers' recipe yielded nothing resembling a lava cake. My first concern, and ultimately the biggest problem with the recipe, was that the ramekins are baked at 450 for 12 minutes. My usual recipe calls for 10 minutes at 350 and I usually shave a minute off of that and love the results...wonderful cakey texture outside, molten gooey goodness inside. These cakes were not only cooked straight through, but lacked any richness at all. The one thing I will say is that the addition of 1/4 teaspoon salt created a nice edge mingling with the chocolate and if cooked perfectly might have been wonderful. Not sure if I will revisit the recipe with a cooking time adjustment or just go back to my tried and true.
I am giving this cookbook 3 stars because I think the photographs are so beautiful and the story of these gentleman so inspirational that I will enjoy it based on that, if nothing else. But as far as the recipes go, I suspect they were written by someone used to baking commercially who was perhaps adjusting for the home cook without testing meticulously first.
I think that any further baking I will do from this book will require a bit of internet research to get an idea of what most similar recipes suggest and I will then adjust the Mast recipe accordingly. Definitely not the chocolate bible I was looking for.