La Maison Du Chocolat
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Description
A luscious, richly illustrated collection of chocolate dessert recipes from the world-renowned chocolatier presents a variety of sixty-five mouthwatering confections, including Chocolate Eclairs, Fondants, Whipped Cream Crepes, CrFme Caramel, Florentines, Mousse, Zabaglione, and many others. 15,000
Specifications
| Dimensions | 23.88 x 2.03 x 28.45 cm |
| Edition | First Edition |
| Isbn 10 | 0847823431 |
| Isbn 13 | 978-0847823437 |
| Item Weight | 1.29 Kilograms |
| Language | English |
| Print Length | 173 pages |
| Publication Date | 3 February 2001 |
| Publisher | Rizzoli International Publications |
Reviews
User
Haute Couture in Chocolate
What to say about this masterpiece...I was fortunate to have met and trained with legendary Chocolatier Robert Linxe in Paris, France. This book goes beyond the standard cookbook. It's a piece of art in itself. A coffee-table book if you will that lures its readers into the photos with pure decadence. Anyone who names his truffle creations after famous Operas deserves a long and lingering look-see.!
User
Delicious but.....
Some mix up at the printer - had some pages repeated and others not in there, having only found this out after half of it was covered in chocolate I'm stuck with it! Great recipes, but a bit vague in some places, no size of tins etc so lots of guess work....
User
Disappointed
The is a book with glossy pictures and limited technical info. If you like pics of fancy chocolate it’s for you, if you want technique and recipes it’s weak.
User
classic
Classic authentic recipes. He was a master at his craft.
User
Close to perfection
Chocolate is one of the four basic food groups. The others are, some say, wine and garlic, with furious debate over the fourth.Linxe has, over a lifetime, created a veritable ode to chocolate in many forms, and his five stores in Paris are well worth the visit (you will come out much poorer except in chocolate). His New York jewel, which has moved slightly downtown from the East 70s to Madison Avenue, is worth seeing and smelling close up--any chocolate lover will understand.The soul of Linxe's art with chocolate is captured in this magnificent book. The photographs alone are sinfully sensual.A baker friend says that the recipes are within her grasp if she only had the time, and the money, and could get all the ingredients conveniently. She and I both agreed, and this was pointed out by another reviewer, that the history and diversity of chocolate is a significant omission, but wanting more data on chocolate is perhaps greedy on our part and we should not sit around lazily on a chocolate high, with some decent pinot noir on the side, but get out and do our own research.For what it is, and not for what it omits, this is a great book. It makes one want to fly to Paris right this second, and there one can find all the other vital food groups as well.
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