понедельник, 27 февраля 2012 г.

Chocopornoholic cook book comes to America

Chocopornoholic cook book comes to America:



Americans rejoice! Chocolatier Paul A Young's chocopornoholic recipe book Adventures with Chocolate is out in the USA, in mouth watering goodness. I reviewed the book in 2009 when it was released in 2009, and for those who've missed it, I've included it below. Paul was good enough to supply some images from the book for an accompanying gallery as well. This is my favorite chocolate in the world, and the recipe book is pretty much edibly good.




Adventures with Chocolate: 80 sensational recipe is chocolate genius Paul A. Young's first foray into cook-books, and, like his wonderful shops in London, it's playful, inspiring, delicious and surprising.


Young's gifted touch with truffles, brownies and drinking chocolate have made his Islington store a fixture in our orbit around London. My wife's pregnancy was eased with his sea-salt caramels; we celebrated the birth with kalamansi truffles. The baby practically melted when she first tried a crumb of his cherry brownie. I am visited by Paul's chocolate in my dreams. I have been conditioned to start salivating when I reach the end of Camden Passage, and by the time I reach the shop, I need a bib to catch the dribble.


And here are all of Paul's secrets, laid bare in a superbly designed and printed book whose pornographically chocolated pages make you want to surreptitiously taste them (I tasted them. Tasted like clay-coated heavy paper stock). Paul's recipes are easy to follow and are equal parts inspirational (he makes it clear enough that even ham-fisted me believes that I can make them) and aspirational (in reality, it's a lot more likely that I'll just pop in on the Camden Passage shop and buy another box). And his essay on how he became a chocolatier, as well as his essays on buying and preparing chocolate, are sensational.


And truth be told, there are some recipes here I'd like to try for a special occasion: the savory chocolate recipes, if only because Paul doesn't actually sell these in the shop and I want to find out what a honey-cured bacon, Stilton and chocolate sandwich tastes like, or sip some cocoa-bean infused vodka, or try a salted black-olive bar with 600g of Ghanian tempered 68% dark chocolate.




Adventures with Chocolate: 80 Sensational Recipes



Almond slab
Ancho chilli and lime
Astec choc
Bing brownie
Choc decoration
Choclate book32035
Choclate book32038
Chocolate drenched cocoa nib cookies31987
Chocolate tasting
Choc water biscuits for cheese
Coca nib mint tea
coco
Cocoa nib vanilla smoothie
Fig and date tart
Ganache step_01
Ganache step_02
Ganache step_03
Ganache steps_01
Ganache steps_02
Ganache steps_03
Ganache steps_04
Garden mint ganache_01
Garden mint ganache_02
Goatchese and lemon
Goldbar_01
Goldbar_02
Hand rolled wild strawberry truffle_01
Hand rolled wild strawberry truffle_02
Hand rolled wild strawberry truffle_03
Honey cured bacon sandwich32230
Lemon and thyme caramel32013
Marble slab stebs_01
Marble slab stebs_02
Marble slab stebs_03
Marble slab stebs_04
Marble slab stebs_05
Marble slab stebs_06
Marble slab stebs_08
Marble slab stebs_09
Marmite ganache truffle
Muscavado truffle_01
Muscavado truffle_02
Pancakes with maple syrup
Piping
Piping32214
Safron and greek tymehonney
Sesame and honney
Sweet sandwich ganache31999
Sweet Thyme and sugar muffin32173
Sweet Thyme and sugar muffin32177
Tempering palat test
tempering seeding
Title
Trifle of 4 chocs
Untitled Capture 31965
Untitled Capture 31977
Venezuelan choc chilli chicken
Wasabi and green apple ganache
Wild mushroom ganache







Комментариев нет:

Отправить комментарий