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Death by Chocolate: The Last Word on a Consuming Passion

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Available copies

  • 1 of 1 copy available at Evergreen Indiana.

Current holds

0 current holds with 1 total copy.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Perry Co PL - Cannelton Branch 641.6 DES (Text) 70622000028040 CPL-Adult Fiction Available -

Record details

  • ISBN: 0-8478-1564-1
  • Physical Description: 142 pages ;HC
  • Publisher: New York : Kenan Books, [1992]

Content descriptions

Summary, etc.:
Recipes with John Twichell
Subject: Cooking (Chocolate)
Chocolate.
Trellis Restaurant.
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  • Baker & Taylor
    A guide to recreating the luscious chocolate desserts made at Colonial Williamsburg's Trellis Restaurant includes recipes for Double Mocha Madness, Death by Chocolate, Chocolate Wedding Cake, Chocolate Chip Cookies, White Chocolate Ice Cream, and more.
  • Baker & Taylor
    Gathers recipes for chocolate desserts, including cookies, candies, cakes, parfaits, mousses, ice creams, sorbets, fudge, brownies, fritters, tarts, souffles, and pies
  • Blackwell North Amer
    This book is about obsession, cravings, and licit indulgences. It is about deliriously delicious, silkily sensuous, soul-stirring chocolate desserts, about Rabelaisian pleasures, and fantasies come true
  • Holtzbrinck
    This book is about obsession, cravings, and licit indulgences. It is about deliriously delicious, silkily sensuous, soul-stirring chocolate desserts, about Rabelaisian pleasures, and fantasies come true.

    These seductive cakes, elegant ice creams, lustrous sauces, mouthwatering truffles, divine wafers, and unbelievably satisfying brownies are all from the kitchen of Marcel Desaulniers, a truly inspired chef.

    At the Trellis Restaurant, in Colonial Williamsburg, Marcel Desaulniers has created a unique and innovative cuisine. One of the joys of the Trellis is its extraordinary desserts: Chocolate Phantasmagoria, White and Dark Chocolate Dacquoise, and Death by Chocolate — to name just a few. The recipes for these and other magnificent desserts are now revealed, detailed with foolproof, step-by-step instructions. Following the author's invaluable advice, the home cook can successfully create even the most elaborate of these chocolate wonders.

    From a unique Chocolate Chip Cookie that will make all others pale by comparison to Simply the Best Chocolate Brownie, from Ebony and Ivory Chocolate Truffles to White Chocolate Ice Cream, from Double Mocha Madness to a fantastic Chocolate Wedding Cake, the kaleidoscopic glories of Marcel Desaulniers' chocolate repertoire are presented here in full color, each as delightful to make as it is to eat. This is a book for endless pleasure.

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