This definitive sourcebook for one of mankind's most delectable foods is illustrated with over 600 superb colour photographs. Over 150 step-by-step recipes show how to prepare a dazzling array of chocolate dishes to tempt and satisfy every palate. In addition to a general history of chocolate, from pre-Columbian Mexico to its introduction in Europe and America, there are chapters on the production of chocolate and the techniques for working with this wonderful ingredient. The heart of the book is devoted to marvellous topics such as: Chocolate Patisserie; Chocolate Mousses, Ice Creams, Parfait, Puddings and Souffles; Chocolate Drinks; and using Chocolate to Create Unusual Main-Course Dishes.
