The Chocolate Bible by Christine France and Christine McFadden

  • Mole poblano (page 13)

    from The Cook's Guide to Chocolate The Cook's Guide to Chocolate by Christine McFadden and Christine France

    • Categories: Sauces for poultry; Mexican
    • Ingredients: dried mulato chiles; dried ancho chiles; dried pasilla chiles; dried chipotle chiles; whole turkey; lard; sesame seeds; blanched almonds; corn tortillas; onion; ground cloves; ground cinnamon; ground anise; black peppercorns; raisins; tomatoes; unsweetened chocolate; chicken stock
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Notes about this book

  • SULibraries on October 20, 2025

    641.6374 M143ch (LOU)

  • Shelmar on October 07, 2021

    "The Cook's guide to chocolate" (2000) was republished as "The Complete Book of Chocolate and 200 chocolate recipes" (2011), according to Joanna Lorenz of Anness Press, which owns Hermes House."They are the same book (albeit different editions, hence the [identical] isbns) so one [EatYourBooks] index will work for both." Also linked are: Chocolate Bible; Chocolate: Cooking with the World's Best Ingredient; The Cook's Encyclopedia of Chocolate; The Ultimate Encyclopedia of Chocolate.

  • Shelmar on March 24, 2020

    A decent history of chocolate by McFadden, followed by recipes by France. But for one McFadden turkey mole poblano, the recipes are sweet, not savory. France's recipes have very good photographs of technique steps. For those on the left side of the pond, be aware that many of the English ingredients might not be available at your local supermarket.

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  • ISBN 10 0754812936
  • ISBN 13 9780754812937
  • Published Jun 27 2003
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Anness Publishing
  • Imprint Lorenz Books

Publishers Text

Indulge yourself with this sumptuous collection of all things chocolate. This book opens with an introduction that includes historical facts and anecdotes as well as a comprehensive look at the chocolate-making countries around the world, from Belgium and Germany to Britain and the US. Step-by-step techniques show you how to temper, melt, drizzle, pipe, marble, curl, scroll, coat, grate and decorate with chocolate. Then follow more than 200 chocolate recipes for teatime treats, cakes, desserts, tarts, ices and sauces. Make a sophisticated French chocolate cake or a light chocolate chip and banana pudding, or scrumptious chocolate drinks such as Mexican hot chocolate and white hot chocolate. There are even entries for low-fat versions of classic recipes, such as low-fat brownies, along with many cook's tips and variations. This title has everything you ever wanted to know about chocolate, including why we crave it, its therapeutic qualities, and most importantly, how to recognize the best there is.

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