Choclatique(ISBN=) 英文原版

　　This is a celebration of chocolate with more than 30
full-colour photographs and 150 easy recipes based on five
essential ganaches (glaze or filling made from chocolate and
cream). Ed Engoron, the founder of the premium chocolate boutique
Choclatique, provides readers with his principles for making 150
easy chocolate recipes based on one of five essential building
blocks or ‘ganaches.’ Once the reader understands Ed’s principles,
he or she will feel confident to produce the most stunning
chocolate creations possible, or whip up a luscious chocolate
delights minutes before dinner. Offering the expected rich
chocolate cakes, cookies, and bars, as well as ideas for dressing
up store-bought mixes for cakes and brownies, this book
“Choclatique” also includes recipes for ice cream, puddings,
muffins, breads, custards, sauces, chocolate drinks, and more. Each
recipe is foolproof, insuring the reader brilliant success every
time. Ed enchants the reader with tales of his travels in search of
the best chocolate treats the world has to offer. He has prowled
the streets of Paris, ventured into the Brazilian jungle, and
studied pastry and chocolate with some of the world’s finest
teachers and chefs. He has experienced first hand how cacao beans
are harvested, dried, roasted, sold, and made into chocolate. He
has searched for chocolate in more than 130 countries and he shares
his extensive knowledge in the pages of “Choclatique”. The recipes
and stories are beautifully illustrated with more than 30
full-color photographs and an attractive design.

　　Ed Engoron is a restaurateur, chef, food consultant, and
chocolatier. He studied in Paris at the famed Cordon Bleu. He has
traveled to over 130 countries in pursuit of the best chocolate. He
co-founded Choclatique, the award-winning, artisan chocolate
company, in 2003. He lives in Los Angeles. Mary Goodbody is a
recipe developer, and cookbook editor who has worked on more than
65 books. She was a senior editor for Chocolatier Magazine from
1985 until 2002, and wrote the magazine’s first cookbook, Glorious
Chocolate. She lives in Fairfield, CT.

Acknowledgments
Foreword
Introduction
Chapter 1: All About Chocolate
Chapter 2: The Choolatique Method
Chapter 3: The Five Basic Ganaches
Chapter 4: Chocolates Out of the Box!
Chapter 5: Let Them Eat Chocolate Cake and Cupcakes
Chapter 6: Smooth and Creamy Chocolate Cheesecakes
Chapter 7: Chocolate Cookies Brownies, and Bars–Oh My
Chapter 8: Chocolate Pies and Tarts
Chapter 9: Chocolate Puddings, Custards, Mousses, and Trifles
.
Chapter 10: Chocolate Drinks
Chapter 11: Chocolate Ice Creams
Chapter 12: Chocolate Candies
Chapter 13: Morning Chocolate
Chapter 14: Essentials
Where Can I Find That Keen Stuff?
Chocslate Glossary
Conversion Charts
Index

　　Barbara Fairchild, Culinary Authority
　　”An ambitious, impressive cookbook with a clever premise: Using
easy-to-make ganache as the basis for a range of all kinds of
delicious chocolate desserts. What’s not to love?”
　　Jeffrey Dryfoos, Publisher “Dessert Professional Magazine”
　　”I have known Ed as a Chocolatier and now see him as an author.
This, his first book, is an excellent addition to anyone’s kitchen
library. For those who do not make dessert at home, well you are in
for a real treat. Ed makes dessert something that anyone can now
achieve.”
　　”Tish Boyle, cookbook author and dessert blogger””
　　”The Choclatique Cookbook” delivers an inspiring collection of
knock-out desserts for chocolate lovers, and it’s also a
fascinating read. Ed Engeron has traveled all over the world in
search of the best chocolate, and the stories of his far-flung
adventures are as engaging as his recipes. For a chocophile, it
doesn’t get much better than this.””Library Journal,” (Maggie
Knapp, Trinity Valley Sch. Lib., Fort Worth, TX)
　　”Before presenting the recipes, Engoron, an award-winning chef
and cofounder of the premium California chocolate boutique
Choclatique, details the history of chocolate, buying and caring
for chocolate, and using all the senses to appreciate it fully.
(Break the chocolate and listen for the snap. Smell the bar at the
broken point….) All of the recipes call for ganache, which is
relatively simple to prepare but should be made separately a day
beforehand. Some recipes require specialized ingredients or
cookware, which novice cooks may not have on hand. Gluten-free,
dairy-free, and vegan recipes are noted. The finished book will
feature QR codes that link to video demonstrations; a buying guide
for “keen stuff” is included. VERDICT Mouthwatering recipes for
chocolate lovers who are willing to devote an hour or two (or maybe
more) to create a chocolate dessert with maximum wow power.”
Gayot.com, 10/4/11
　　..”.reads as both a cookbook and trave