Chocolate Is Forever
Classic Cakes, Cookies, Pastries, Pies, Puddings, Candies, Confections, and More
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- $299.00
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- $299.00
Descripción editorial
From simple sweets to complex confections, create dazzling desserts with this beautifully illustrated chocolate cookbook from a baking "legend" (New Yorker).
Maida Heatter is one of the most trusted and beloved cookbook authors of all time. Her recipes, each a modern classic, have inspired extraordinary bakers such as Dorie Greenspan, Christina Tosi, and David Lebovitz, whose foreword introduces the joy of baking with Maida to a new generation.
Throughout Maida's nearly 50-year career as a "genius" of baking (New York Times), one thing was constant: her passion for chocolate. She created hundreds of recipes for chocolate cakes, puddings, pies, cookies, and more. Now, Chocolate Is Forever collects her very best, most irresistibly chocolatey delights-including The World's Best Hot Fudge Sauce.
Developed for foolproof baking by anyone, each of these nearly 100 recipes is written with Maida's warm but no-nonsense instructions and carries her guarantee that it will work perfectly every time. With recipes ranging from simple cupcakes and fudgy brownies to decadent flourless cakes, this book is a must-have in every chocolate-lover's kitchen.
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A greatest-hits culled from the long career of the late Heatter (1916 2019) is collected in this enjoyable cookbook. Included are Heatter trademarks such as her favorite birthday cake (two flourless chocolate layers sandwiching whipped cream and topped with coffee-chocolate icing) and her famous Palm Beach brownies with Peppermint Patties. Instructions are solid and specific (readers are admonished, for instance, not to overdo the zigzagging when marbling a loaf cake), though the slightly amateurish drawings sometimes don't capture Heatter's precise finishing instructions. A retro feel is inevitable Heatter recounts tracking down a chocolate souffl cake recipe on the Upper East Side in 1980 but there's sweet nostalgia to be found in three variations on chocolate fondue and old-fashioned fudge. Treats such as chocolate icebox cookies studded with almonds, and pots de cr me are classics for good reason. Still, it might have been nice to have historical background on some of her recipes, such as when "the newest cheesecake," based on Craig Claiborne's, was actually new. Heatter remains an important figure in the American baking world, and reading her firm-but-friendly voice is like visiting with an old friend.
