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by Elinor Klivans
Download 120 Chocolate Desserts to Bake, Nibble, fb2
  • Author:
    Elinor Klivans
  • ISBN:
  • ISBN13:
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  • Publisher:
    Clarkson Potter; 1st edition (September 2, 1997)
  • Pages:
    320 pages
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  • FB2 format
    1985 kb
  • ePUB format
    1410 kb
  • DJVU format
    1429 kb
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120 Chocolate Desserts t. .has been added to your Cart. Chocolate cake, mousse, and glaze combine for Klivans' ultimate chocolate experience, but those who like their chocolate complementing other flavors may prefer the author's chocolate-covered raspberry mousse mountain.

120 Chocolate Desserts t.

Start by marking Bake and Freeze Chocolate Desserts .

Start by marking Bake and Freeze Chocolate Desserts: 120 Recipes to Make Now and Enjoy Later as Want to Read: Want to Read savin. ant to Read. Klivans offers 10 dozen chocolate desserts to encourage anyone to bake with chocolate and satisfy the most voracious chocolate lover. Lists with This Book. This book is not yet featured on Listopia.

120 Chocolate Desserts to Bake and Nibble. Turn your freezer into the hardest-working appliance in the kitchen with 120 recipes for delicious chocolate desserts using Elinor Klivans's award-winning bake and freeze techniques.

Chocolate Cakes: 50 Great Cakes for Every Occasion. Cupcakes! Elinor Klivans. Check out the supermarket baking section and you will notice that the chocolate chip selection expands every year.

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Beloved baker Elinor Klivans, author of the best-selling Cupcakes! and Cupcake Kit, has dedicated her new cookbook to the stuff of chocoholic . This book is certain to be celebrated by chocolate lovers everywhere.

Beloved baker Elinor Klivans, author of the best-selling Cupcakes! and Cupcake Kit, has dedicated her new cookbook to the stuff of chocoholic fantasy: chocolate cake. There's something for bakers of every skill level in the 50 recipes included here, from fast chocolate fixes like the Hot Chocolate Pudding Cake to more elaborate recipes like the Mocha Whipped Cream Truffle Cake. And how will they do that? With cake, of course! Lifestyle & Sports. To read this book, upload an EPUB or FB2 file to Bookmate

Did you know? Elinor's 1994 book, Bake and Freeze Desserts, was a dual main selection of The Good Cook, a division of Book of the Month Club, a nominee for a Julia Child Cookbook Award for first book, and a winner of the Martini and Rossi Dessert Cookbook Awards. Elinor's Featured Recipe. Elinor Klivans is a cookbook author and food writer, who specializes in desserts and home baking. Home cooks have come to rely on her bake and freeze books - as others - to create sweet treats now to serve later.

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Browse cookbooks and recipes by Elinor Klivans, and save them to your own online . Categories: Ice cream & frozen desserts; Baking; Dessert. ISBN: 9780688123475 Hardcover (United States) 12/31/1994.

Browse cookbooks and recipes by Elinor Klivans, and save them to your own online collection at EatYourBooks. Become a member and you can create your own personal ‘Bookshelf’. Browse all EYB Online Recipes.

I love her recipes and I love her voice, which is that of a reliable, witty friend who lures you in with chocolate.

Turn your freezer into the hardest-working appliance in the kitchen with 120 recipes for delicious chocolate desserts using Elinor Klivans's award-winning bake and freeze techniques.No time to prepare your favorite chocolate desserts?  Elinor Klivans begs to differ.  In her first cookbook, Bake and Freeze Desserts, this busy pastry chef, cooking teacher, self-confessed chocoholic, and mom devised a method for preparing desserts ahead of time, freezing them, and defrosting them so they taste just as good as the day they were made.  Now she's at it again, this time using her foolproof techniques to create 120 luscious chocolate cakes, cookies, brownies, puddings, and mousses ideal for baking and freezing, or just eating.Bake and Freeze Chocolate Desserts fits into the needs of today's busy cooks.  By planning ahead, chocolate desserts can be prepared weeks in advance to be ready and waiting for dinner parties, holiday entertaining, last-minute guests, sudden chocolate cravings, and late-night freezer raids.  Of course, most of these desserts don't have to be prepared in advance; they can be enjoyed as soon as they're ready.  But Elinor's time-saving techniques teaches you how to prepare desserts when you have the time--they can be frozen immediately or prepared in parts for assembly into full-fledged desserts.  Her mouthwatering recipes include Double Decker Mocha Brownies, Hot Chocolate Mousse, Chocolate Chestnut Satin Torte, Pear and Chocolate Tea Bread, and Mochaccino Cheesecake, as well as a host of recipes for dessert basics, like easy-to-make cookie crumb crusts and sauces.  And, for those in need of immediate chocolate gratification, there's a selection of recipes that can be made in thirty minutes or less, such as Chocolate Cream Pie, Nutella Ice Cream Torte, and Mocha Marble Mousse.Bake and Freeze Chocolate Desserts also features Elinor's tried-and-true suggestions for baking with chocolate, a short history of chocolate, and an indispensable mail-order guide for ingredients and equipment.  With eight pages of glorious color photographs, step-by-step instructions, and helpful hints on preparing, freezing, and serving, Elinor guarantees that novice as well as experienced bakers will turn out perfect chocolate desserts.  From cheesecakes to pies, sundaes to brownies, cookies to layer cakes, this wonderful cookbook will satisfy even the most voracious chocoholic.

An amazing cookbook..If you only live once choc cake and choc babka. So many great recipes that I have bought multiple copies of this book over the years as gifts for family and friends.
When I first ran across this book, I was skeptical. The positive comments on the dust jacket that the recipes really work convinced me and I tried them. I was surprised when all of the recipes worked (the ones I tried, anyway). I now regularly make chocolate desserts from this book and freeze them. Being able to just take something rich and chocolaty from the freezer, thaw, and eat is something not to be missed.
Cookbooks written in the 1960's and 1970's used to routinely include instructions for saving and freezing the recipes. This is not true of recent cookbooks. This is a shame, as it a great labor saving technique. The home cook would make a spectacular dessert on a lazy Sunday afternoon or in lieu of a cancelled weekend activity, and freeze it for later use, mainly during the weekdays, when there is no time to properly bake a nice chocolate dessert (not to mention midnight raids for a snack). It is also an excellent way of preparing for parties and such. This book happily brings back this old-fashioned tradition our mothers used to practice regularly.
I find 2 factors in this book rather quirky. First, the author recommends melting chocolate in a warm oven, then turning up the heat for the baking. Better methods are the microwave (the author states that she does not have one) or in a double boiler. You also must have a large stand mixer; there are no alternate insturctions for doing the recipes manually.
There are some curious errors. This book should have been vetted by a test kitchen. Some of the recipes should involve the use of tempered chocolate (chocolate curls), yet no mention is made of how to temper chocolate or the use of vegetable oil based "summer coatings" (I skip these recipes; there are better ones for making and using tempered chocolate). Some of the recipes involve a dramatic visual presentation (chocolate-covered raspberry mousse mountain), yet there is no picture of the finished product. The instructions for freezing are not a part of the recipes, but are mentioned in sidebars, leaving the cook to guess as to how include the freezing instructions into the recipes. For the most part, this is not a problem, but it can lead to confusion in some recipes. They should have been integrated directly into recipes.
I used to daydream about moving to Maine because of the scenery. Now I daydream about moving to Maine so I could become Elinor Klivans' best friend! This is my most-used dessert cookbook and provides some of my favorite bedtime reading. I'm addicted to the chocolate chocolate chip cookies and chocolate chip cinnamon twists; while my husband loves the peanut butter milk chocolate chip cookies and the white chocolate-chocolate covered cherry brownies. I almost always have a batch of chocolate truffle sauce in the freezer and am not too proud to eat it by itself when a chocolate craving hits. Besides these everyday standbys, this book has provided special occasion desserts that bring raves from guests. The Razzle-Dazzle Raspberry Fudge Pie is a favorite, as are several of the cheesecakes.

This book is well-written with clear instructions and interesting notes. I know that these recipes will freeze beautifully and am brave now about applying Mrs. Klivans' techniques to other desserts.
As the holidays loom nearer, there's nothing like having a few desserts in your freezer on hand for those unexpected guests!
The recipes are well written and easy to follow. And the freezing/thawing directions are very helpful, too. Plus, the author gives very good descriptions of specialty ingredients and where to find them.
Thank you Elinor!! Your recipes are exquisite, easy to follow and fun to make. And best of all, you have allowed me the freedom to bake when I want rather than right before I entertain. As a novice, I am often intimidated by some of your colleagues. I feel that you wrote this book with me in mind. You offer a wide range of recipes - easy cookies to your more complicated and creative pastries. Now I am ready to WOW anybody who drops by unexpectedly for dessert.
These desserts are yummy and a cinch to make. The author's directions are easy to follow and she anticipates any questions you might have. This is easily the best dessert cook book I have found. This book makes baking fun!