Quick Home Cooked Meals or Chocolate

Quick Home-Cooked Meals: Letting Your Microwave Work for you

Author: Maryann Zepp

A cookbook that will show you how to manage it all. It is a collection of recipes that are simple, tasty, nutritious, and fast.

Book about: Buff Moms or Mix Match Meal in Minutes for People with Diabetes

Chocolate

Author: Paule Cuvelier

Beautifully produced and presented in an attractive box, this two-volume celebration of one of the world’s most beloved confections is a must for chocoholics everywhere. Its mouthwatering photographs, taken by one of France’s leading food photographers, are feasts for the eyes, making Chocolate an ideal gift. In the first volume, The History of Chocolate, chocolate lovers can discover the fascinating story behind this global favorite, and how the discovery of the cocoa bean and its subsequent transformation into a valuable commodity changed the face of history. This volume looks at the processes involved in transforming the raw bean into delectable confectionary, as well as the cultural role it played, with the establishment of Europe’s finest chocolate houses and its acceptance at all levels of society. The second volume, The Taste of Chocolate is devoted to appreciating chocolate in all its myriad guises, and includes useful tips on the optimal conditions to savor this black gold and how to find the perfect accompaniments, whether fruit, cheese, wine, or spices. It explains the terms used by the professionals—defining garniture, couverture, or ganache, for example—and the specialist techniques used in preparing the basic material into delectable confectionary. This connoisseur’s appreciation of chocolate is rounded off by a collection of irresistible chocolate recipes, including Chocolate-Cherry Mousse, Grand-Marnier Chocolate Cake, Chocolate Fondue with Fruit, and Chocolate-Praline Tart. Dare to indulge…

Pauline Baughman - Library Journal

Cuvelier, president of the 200-year-old French chocolate company Debauve & Gallais, presents an attractive overview of the world of chocolate, with a strong focus on his company. Volume 1, The History of Chocolate, contains a brief history, an overview of the cultivation and manufacturing process, and a history of the Debauve & Gallais company. Volume 2, The Taste of Chocolate, describes varieties of chocolates, includes rules for tasting, and offers recipes for chocolate candies-adapted for the home cook to re-create the company's signature (and expensive) chocolates-as well as desserts. The decadent dessert recipes contain brief instructions and could have been translated better for the North American audience, as some readers may find a few of the measurements baffling (e.g., 30 spoon cookies, one glass of coffee). This elegant boxed set is attractive and beautifully illustrated yet lightweight and by no means exhaustive. Because of the packaging of this title, libraries may wish to catalog each volume separately. For exhaustive collections only.