The Ultimate Encyclopedia of Chocolate: With over 200 Recipes

by Christine McFadden, Christine France

From the complete history of chocolate to mouth-watering desserts, this delectable reference includes archival photographs of culinary history and step-by-step photographs of cooking techniques, accompanied by a variety of exquisite recipes.

Genres: Cookbooks, Cooking, Food, Nonfiction

256 pages, Hardcover

First published January 1, 1997

About the author

Librarian Note: There is more than one author in the Goodreads database with this name.


Christine McFadden is well known for her inspiring cookbooks, regular magazine features on local food producers, and lively cookery classes. She has a passion for spices and seasonings, and a particular interest in the historical impact such ingredients have had on culture, politics and economics.

Five times short-listed for international cookbook awards, Christine is former Vice-Chair of the Guild of Food Writers and has written sixteen books, including ‘Pepper: the Spice that Changed the World’, ‘Cool Green Leaves and Red Hot Peppers’, ‘The Farm Shop Cookbook’ and ‘Tools for Cooks’.

Christine runs hands-on cookery classes in her 17th-century home in the exceptionally beautiful hamlet of Littlebredy, close to Dorset’s famous Jurassic Coast. She was a finalist in the British Cookery School Awards: Best Use of Local Produce category. She also achieved a hard-won second place in the UK Cookery School Awards: Best Cookery School Tutor category.

Nothing satisfies Christine more than sharing her in-depth knowledge of food, either by teaching or writing about it, or growing it. When not writing or teaching, Christine spends her time gastro-traveling – exploring food markets and attending cookery schools in far-flung parts of the world.

Reviews

[Robert · Rating 2 out of 5]

I've made quite a few recipes from this book, and have had... mixed results. The cookies I just made (Chocolate Chip Oat Cookies, p. 194) fused together in the oven to create a giant sheet-cookie, which was difficult to get off the pan. They taste good, but I had to cut them with a pizza cutter and eat the crushed, semi-baked mess with a fork.

The Hazelnut and Chocolate Cake (p. 80) calls for an icing made of 5 oz. unsweetened chocolate, and 1/4 cup butter, AND NO OTHER INGREDIENTS. Have you ever eaten unsweetened chocolate? It tastes like death. The idea that a cake should be glazed with unsweetened chocolate AND NO SUGAR is utter garbage, and the cake turned out as such.

I ~really~ like some of the ideas in this book (like Dark Chocolate Ravioli with White Chocolate and Cream Cheese Filling, p. 125), but the recipes are untrustworthy. If you're looking for a chocolate-focused cookbook, I recommend that you look elsewhere.

[Joyce · Rating 5 out of 5]

Super! This book is filled with so much valuable information and the recipes and pictures appear divine.

I have always been afraid of doing things with chocolate. It's just so exotic, chocolate is temperamental to work with and when you don't know what you're doing. Well, other than very, very simple recipes, I just didn't go there.

There's no reason to fear now with this book in hand. I just need some special occasions and willing people to partake and I'm set to go.

[Ifrah Akhtar · Rating 4 out of 5]

I would have given this book five stars if it covered the Asian countries in its survey of chocolate around the world. The book is filled with recipes using chocolate and gives a good description of the history of chocolate, different types, and how it became popular in the West. However, I feel that it left a lot out in choosing not to include Asian countries.

[Aleina · Rating 4 out of 5]

This was a fun and interesting read, and now I’m excited to try out these recipes! This is also an heirloom book for me.

[jahiebert · Rating 5 out of 5]

I received a copy of the book from my sister shortly before our wedding with the following inscription:

Always remember the chocolate rules:

1. Chocolate is not just a flavor.
2. Chocolate has no calories.
3. No matter what the problem is chocolate is always a part of the solution.

This book is worth 5 stars alone for the "White Chocolate Celebration Cake" recipe. As soon as I saw the recipe, I knew that I had to make that cake for our wedding. Worth every decadent bite!

Of course, there are plenty of other mouth-watering recipes to keep a chocolate lover blissfully happy as well as a fascinating history of chocolate and detailed instructions on how to temper chocolate and make a variety of chocolate decorations.

[Nurul · Rating 4 out of 5]

Buku ini saya beli setelah nonton film 'Chocolat' nya Johnny Depp. Ternyata gak rugi. Isinya tidak sekedar resep, namun juga sejarah coklat. Variasi resep cukup banyak mulai dari kue kering, cake dan pie, es krim, dan minuman dari coklat. Oh ya, sistem takarannya menggunakan sistem amerika yang menggunakan cup. Cocok buat saya yang males menakar dengan timbangan metric. Resep juga dijabarkan step-by-step dengan foto. Banyak juga yang sudah saya uji coba dan sukses.

[Heather · Rating 4 out of 5]

The history section of the book is very interesting and the recipes are fantastic.

[Christie · Rating 3 out of 5]

Had good savory recipes as well as sweet.

[Catherine Woodman · Rating 2 out of 5]

Beautiful to look at but the only things I've made out of here did not turn out well

[Simone Vd stadt beaney · Rating 5 out of 5]

Every recipe made from this book has been well received. Beautiful pictures and clear instructions that are numbered in steps. All in all a perfect cookbook!