YUMMY THINGS & TASTY STUFF

LIMITED NUMBER - AUTOGRAPHED COPY — TASTING PARIS - 100 Recipes to Eat Like a Local — By Clotilde Dusoulier

“No matter how many visits you’ve enjoyed in the capital, this book will have you...

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Nothing Fancy — By Alison Roman

[Roman] could offer a master’s program in Approachable Recipe. . . . [Nothing Fancy is]...

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New Vegetarian Cooking for Everyone — By Deborah Madison

“Comprehensive doesn’t even begin to describe this all-encompassing classic of a book. Deborah Madison’s thoughtful...

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Chocolate Fit For A Queen: Delectable Chocolate Recipes

Chocolate Fit For A Queen: Delectable Chocolate Recipes is a delicious little treat of a...

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NOCCIOLIVA — Smooth Hazelnut and Chocolate Spread with Italian Extra Virgin Olive Oil - 8.8 ounces — From IL COLLE DEL GUSTO — ARTISAN CRAFTED IN ITALY

Believe me, this decadent, silken hazelnut chocolate spread will make you forget Nutella in a heartbeat...

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Granellona Brut — Crunchy Hazelnut, Chocolate Spread with Italian Olive Oil Spread 8.8 ounces — By IL COLLE DEL GUSTO — ARTISAN CRAFTED IN ITALY

There's definitely a new chocolate spread in town! Once you try it, you will totally...

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Organic Bean-to-Bar Drinking Chocolate — From 5 Mile Chocolate in Oak Cliff, Texas

It's no secret, we LOVE really good chocolate — in all kinds of forms —...

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Organic Bean-to-Bar Peppermint Hot Chocolate / Drinking Chocolate — Handcrafted by 5 Mile Chocolate in Oak Cliff, Texas

It's no secret, we LOVE really good chocolate — in all kinds of forms —...

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EARL GREY LAVENDER TEA - 15 Plant-based Pyramid Sachets — From the Artisans at Elmwood Inn Fine Teas

"Our goals are to explore the globe in search of extraordinary teas, to honor and...

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EARL GREY LAVENDER TEA - LOOSE TEA - 3.5 OZ. TIN — CRAFTED BY ARTISANS AT ELMWOOD INN FINE TEAS

"Our goals are to explore the globe in search of extraordinary teas, to honor and...

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ARTISAN CRAFTED IN ITALY — Morello Cherries in Syrup - Amarena di Cantiano — By MORELLO AUSTERA

Ahhhh, these wonderfully wild, dark-red morello cherries are nurtured and grown on almost 10 acres...

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PEACH HABANERO JAM — SMALL BATCH AND HANDCRAFTED BY YIM'S FOODS

Such a delicious pair — perfectly sweet peaches with a kiss of habanero pepper. And they come...

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ARTISAN CRAFTED IN FRANCE — Sweet Basque Cherry Confit — By La Maison du Piment

From the Basque region of northern France comes unadulterated sweet-tart flavor in small batches of...

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Hot Chocolate — Michael Turback

I think Michael Turback, author of Hot Chocolate, sums up best why I LOVE this book, and why I think anyone who loves chocolate and real-deal hot chocolate will, too:

So why on earth can't we make as decent a cup of hot chocolate as they do in Europe?

How in heaven's name have so many of us missed out on experiencing the intense flavors, the rich and satisfying texture, and the unhurried ritual of melting fine chocolate and stirring it into warm milk? Restoring the seductive liquid to its rightful place in our culture is long overdue.

Hot chocolate is at once extravagant and familiar, provoking and comforting. It demands to be sipped slowly, savored as a treat that kindles feelings of safety and innocence while it gently lifts the spirits. Each cup offers refuge from the stresses of modern life, a change of pace from jam-packed schedules.

Between these covers is the fruit of my efforts to connect readers to a tradition that is several thousand years old. Here you will find recipes inspired by ancient ritual, tradtional European classics, grandmotherly concoctions, and the imaginative inventions of preeminent pastry chefs and chocolatiers from around the world. it s my hope that no worthy hot chocolate has gone unstirred.

— Michael Turback, author of Hot Chocolate

No longer just a simple, syrupy sweet drink, today's hot chocolates are brimming with extraordinary flavors like cayenne, vanilla beans, Nutella, buttered rum, pistachios, wasabi, peanut butter, and malted milk balls.

With Michael Turback's Hot Chocolate, we suggest you start at the 'Chocologue' and savour the in's and out's of ingredients, tools and techniques before immersing yourself with the Ancestral Hot Chocolates, European Classics, Modern Variations, Spiked and Nostalgic Hot Chocolates and ending with Hot Chocolate Pairings.

Featuring white chocolate foam, marshmallow cream, and frozen and fondue versions, the 60 recipes presented in Hot Chocolate are setting trends in haute chocolate consumption. These sublime concoctions include Lavender-Pistachio Hot Chocolate; Maple-Whiskey Hot Chocolate Toddy; Nutella Hot Chocolate; Malted Milkball Hot Chocolate; and the famous Frrrozen Hot Chocolate from Manhattan’s Serendipity 3.

Author and food writer Michael Turback suggests adding rosebuds or cayenne, frothing with a Mexican molinillo, or adding dollops of schlagobers (Viennese whipped cream). He also includes ingredients and tools resources in Hot Chocolate, as well as a fascinating account of the history of liquid chocolates. Hot Chocolate also features 16 yummy photos.

Contributed by the world's preeminent chocolatiers, the 60 luxurious concoctions range from ancient Latin American originals and European café classics to comforting childhood treats, cocktails spiked just for adults, and imaginative modern variations for the hip chocoholic of any age.

A cup of hot chocolate is twice as rich in antioxidants as a glass of red wine. And, some would say, is just as intoxicating. Need proof? Get Hot Chocolate! 

BOOK DESCRIPTION

• Condition: New. Glued binding.
• Edition: Paperback. First Edition - Published September 1, 2005
• Publisher: Ten Speed Press, Crown Publishing Group
• ISBN-13: 978-1-58008-708-7
• ISBN-10 1580087086
• Pages: 160
• Photos: 16
• Rating:★★★★ (See FAQs)

• About the Author

• MICHAEL TURBACK was trained as a restaurateur at the Cornell University School of Hotel Administration and operated Turback’s of Ithaca for nearly three decades.

  He was named a Rising Star by Restaurant Hospitality Magazine, and his pioneering concepts have been recognized by the New York Times, LA Times, Gourmet, Bon Appétit, and Wine Spectator, among many others.

  As an author, he has written about his hometown’s invention of the Ice Cream Sundae and commemorated the centennial of the Banana Split. He lives in the enlightened city of Ithaca, New York.

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Antonio Mattei Biscotti di Prato with Almonds, 8.8 ounces — Artisan Made in Tuscany

y with a variety of beverages ranging from milk - from dairy or plants, coffee...

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Making Chocolate: From Bean to Bar to S'More — by Dandelion Chocolate

Dandelion chocolate has stood out in the new crop of bean-to-bar chocolate makers in America....

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GROSCHE Marino Red Water, Tea and Coffee Travel Infuser — 18.6 ounces

Such a great way to help yourself and help others at the same time!  Get...

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GROSCHE Marino Gray WATER, TEA AND COFFEE TRAVEL INFUSER IN GRAY — 18.6 OUNCES

Such a great way to help yourself, other and the planet at the same time! ...

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GROSCHE Marino Blue Water, Tea and Coffee Travel Infuser in Blue — 18.6 ounces

Such a great way to help yourself, others the planet at the same time!  Get...

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GROSCHE Marino Black Water, Tea and Coffee Travel Infuser — 18.6 ounces

Such a great way to help yourself, others and the planet at the same time! ...

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ARTISAN CRAFTED IN SANTA FE — Sciscenti's Chocolate Elixir - Organic Blue Corn Atole Chocolate Zapotec Tejate Spiced Historic Drinking Chocolate — Created by Mark Sciscenti for Art of Chocolate

Oh gosh! You definitely will want to slow down and savor every single sip of this...

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THE BOOK OF TEA — By Okakura Kakuzo — Introduction and Edited by Bruce Richardson