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Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: The secret of the uniquely, irresistibly seductive quality of chocolate, according to Sara Jayne-Stanes, is that it is the only substance to melt at blood temperature, gently exploding into a warm, sensual liquid, filling your mouth with an incomparable, hedonistic feeling that you just want to go on and on . I think we get the picture. Another, complementary, view of its attraction is indicated by the scientific name accorded it by Linnaeus: Theobroma, food of the gods. Chocolate:The Definitive Guide is a loving homage to this extraordinary substance by one of Britain's finest professional chocolate makers. It's difficult to convey the riches of this marvellous book. Sara Jayne-Stanes begins by outlining the history of chocolate, from its prehistoric Mesoamerican origins to its current paradoxical status as both bland, trashy global comfort food and expensive luxury commodity. the latter of course is her preoccupation. Chocolate, it seems, is as susceptible as wine to thevagaries of climate and terroir. Utterly thorough instructions on the preparation of chocolate for any and all types of cooking are followed here by a series of recipes that will have chocoholics on their knees. From sauces, petits fours, cakes and gateaux, through puddings, ices and mousses, there is nothing that isn't rich, exciting and fulfilling. So, a fabulous recipe for Brownies; or a Roule Marquis from Michel Roux; or Shaun Hill's Warm Chocolate Cake with Cherry or Apricot Compot; or Frozen Mississippi Mud Pie; or, to climax, a trio of plain, milk and white chocolate truffles. As if that weren't enough, a few savoury recipes involving chocolate are appended: the famous Mexican Mole Poblano, of course, but also a Spanish dish of fish stewed in onions with chocolate and mushrooms and a Bordelaise one of lampreys in a red wine stew spiked with chocolate. Buchnummer des Verkäufers

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Inhaltsangabe: The secret of the uniquely, irresistibly seductive quality of chocolate, according to Sara Jayne-Stanes, is that it is the only substance to melt at blood temperature, "gently exploding into a warm, sensual liquid, filling your mouth with an incomparable, hedonistic feeling that you just want to go on and on ..." I think we get the picture.

Another, complementary, view of its attraction is indicated by the scientific name accorded it by Linnaeus: Theobroma, food of the gods. Chocolate:The Definitive Guide is a loving homage to this extraordinary substance by one of Britain's finest professional chocolate makers.

It's difficult to convey the riches of this marvellous book. Sara Jayne-Stanes begins by outlining the history of chocolate, from its prehistoric Mesoamerican origins to its current paradoxical status as both bland, trashy global comfort food and expensive luxury commodity. The latter of course is her preoccupation. Chocolate, it seems, is as susceptible as wine to thevagaries of climate and terroir.

Utterly thorough instructions on the preparation of chocolate for any and all types of cooking are followed here by a series of recipes that will have chocoholics on their knees. From sauces, petits fours, cakes and gateaux, through puddings, ices and mousses, there is nothing that isn't rich, exciting and fulfilling. So, a fabulous recipe for Brownies; or a Roule Marquis from Michel Roux; or Shaun Hill's Warm Chocolate Cake with Cherry or Apricot Compot; or Frozen Mississippi Mud Pie; or, to climax, a trio of plain, milk and white chocolate truffles.

As if that weren't enough, a few savoury recipes involving chocolate are appended: The famous Mexican Mole Poblano, of course, but also a Spanish dish of fish stewed in onions with chocolate and mushrooms and a Bordelaise one of lampreys in a red wine stew spiked with chocolate.

Über den Autor: Sara Jayne-Stanes, hailed by many leading food writers as one of Britain's finest chocolate makers, has made the study of this compelling and romantic subject her life's passion. In this immensely readable, entertaining and authoritative book she covers every aspect of chocolate: Over 150 recipes from confectionery to cakes, pastries to puddings. Over 240 pages with beautiful photography throughout. An authoritative and absorbing history of chocolate and its processes from pod to palate. Sara Jayne-Stanes is the country's leading exponent of hand-made chocolate truffles.

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Sara Jayne-Stanes
Verlag: Grub Street 02/06/2005 (2005)
ISBN 10: 1904943128 ISBN 13: 9781904943129
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Buchbeschreibung Grub Street 02/06/2005, 2005. Buchzustand: Good. Will be shipped promptly from UK warehouse. Book is in good condition with no missing pages, no damage or soiling and tight spine. There may be some dog-eared pages showing previous use but overall a great book. Buchnummer des Verkäufers 9053-9781904943129

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Buchbeschreibung Grub Street, 2005. Paperback. Buchzustand: Used; Good. Buchnummer des Verkäufers 1197722

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Sara Jayne-Stanes
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Buchbeschreibung Grub Street 02/06/2005, 2005. Buchzustand: Good. This book is in good or better condition. It has no tears to the pages and no pages will be missing from the book. The spine of the book is still in great condition and the front cover is generally unmarked. It has signs of previous use but overall is in really nice, tight condition. Shipping is normally same day from our UK warehouse. We offer a money back guarantee if you are not satisfied. Buchnummer des Verkäufers 9053-9781904943129

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Sara Jayne-Stanes
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Buchbeschreibung Grub Street 02/06/2005, 2005. Buchzustand: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . Buchnummer des Verkäufers 7719-9781904943129

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Jayne-Stanes, Sara
Verlag: Grub Street Cookery (2008)
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Buchbeschreibung Grub Street Cookery, 2008. Buchzustand: Very Good. N/A. Ships from the UK. Former Library book. Great condition for a used book! Minimal wear. Buchnummer des Verkäufers GRP87560257

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Buchbeschreibung Grub Street, 2005. Paperback. Buchzustand: Very Good. Very Good: a copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Most items will be dispatched the same or the next working day. Buchnummer des Verkäufers mon0005554808

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Buchbeschreibung Grub Street, 2005. Paperback. Buchzustand: Used; Very Good. Dispatched, from the UK, within 48 hours of ordering. Though second-hand, the book is still in very good shape. Minimal signs of usage may include very minor creasing on the cover or on the spine. Buchnummer des Verkäufers CHL1369948

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Buchbeschreibung Buchzustand: Good. Book Condition: Good. Buchnummer des Verkäufers 97819049431294.0

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Buchbeschreibung Buchzustand: Very Good. Book Condition: Very Good. Buchnummer des Verkäufers 97819049431293.0

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Verlag: Casemate Publishing
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Buchbeschreibung Casemate Publishing. Buchzustand: New. Brand New. Buchnummer des Verkäufers 1904943128

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