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

  • 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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Publishers Text

This book covers everything you need to know about chocolate: how to choose it; melt it; cook with it; drink it; and, above all, how to enjoy it. Starting with the fascinating history of the humble cocoa bean and how it is transformed into a wide variety of chocolate products. This book explains how the Aztecs introduced the cocoa bean to the European explores of the sixteenth century, and why we crave chocolate, what it consists of, and its therapeutic qualities. There are over 200 exquisite chocoholic recipes, from Mexican Hot Chocolate to Chocolate Profiteroles and everything in between, such as irresistible Black Forest Gateau, Mississippi Mud Pie and Chocolate Chestnut Roulade. There is also a chapter on sauces, frostings and icings. Step-by-step techniques show how to temper, melt, drizzle, pipe, marble, curl, scroll, coat, grate and decorate with chocolate. Illustrated with a wealth of archive material, specially commissioned photography of the world's best chocolate products, and irresistible recipe images, this is a must-have volume for chocoholics everywhere. Chocolate is one of the most luxurious, indulgent foods in existence. All you ever wanted to know about chocolate is contained within this essential volume.

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