Marcel Desaulniers's New Chocolate Book!
Dec 02, 2007 | From the kitchen of Rose
Just in time for the holidays, I've just received a signed copy of my dear friend Marcel's latest book I'm Dreaming of a Chocolate Christmas!
Marcel and I started writing cookbooks at about the same time. I'm on my ninth and Marcel's new book is his 10th and we find ourselves once again siblings at the same publishing house: Wiley. I pleased to say they have done him proud with a stunning, beautifully designed book. Every recipe has a photo and I know it was Marcel and photographer Ron Manville who were behind the many imaginative and often playful touches.
Of course Marcel has added his signature "The Chef's Touch" for each recipe, sharing important tips and information. And Marcel is the real and rare thing: A chef (graduate of the CIA) plus a born teacher and writer.
There are so many recipes here I'm dying to try I can't decide where to start but it will probably be with Mrs. Lenhardt's Chocolate Almond Toffee. I know I won't be disappointed--Marcel's recipes are ones I trust.
www.amazon.com
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Hector
01/25/2008 12:10 PM
I've been leisure reading Desaulniers' book, it is lovely. I was glad to see on the Bibliography section Rose's Cake Bible and Christmas Cookies listed. I love it when cookbooks include Bibliography, as you can grab those books for further reading. Many cookbooks today do not include a bibliography listing!
It is without a doubt that Rose can be called Bibliography, needless to say she is library material (herself and her books)!
When I was showing my top shelf of my library to my fried Kate, she said "Rose wrote ALL those books?" Kate has 2 master degrees, and she is a professor of nursing for 17 years. Also, Kate and other nurse friends I have, are the ONLY people in my circle that agree that I am not too skinny, neither is my dog!
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Rose
12/10/2007 02:09 PM
this was not a doctoral dissertation--it was for a course called research which was part of my master's degree. so that's why i don't know if they would have kept it on file. especially those pre-computer days.
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Hector
12/10/2007 02:03 PM
ordered!
Unless things have changed due to modernization, the basic starch at University's is storing ALL thesis. I will give NYU a call! Also, I think all libraries in the USA should keep copies of your bibles...
Italy has the first universities continually operating in the world (Bologna, Padua, etc). Italy takes the thesis business seriously, in fact all thesis ever written nationwide are now stored at the U. of Florence!
Students all over Italy are required to hand deliver a half dozen copies of their thesis to the U. of Florence, to get them 'officially stamped.' One copy is kept by the U, the other copies are for the student, the original U, professors, etc.
It becomes a traveling nightmare in Florence at the end of each academic year when thousands of students travel to Florence to get the stamp. Now the U allows 'the buddy system' which is when you ask one fellow classmate to carry as many thesis as possible from many classmates and go to Florence on your behalf!
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Rose
12/10/2007 01:24 PM
what a funny thought--i wonder if nyu still has my thesis! too bad it's not on computer. maybe someday i can scan it in. would be fun and possibly interesting.
amazon has copies of my first book romantic and classic cakes.
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Hector
12/10/2007 12:38 PM
Rose, I wonder if your 'first' book Romantic and Classic Cakes (Irena Chalmers, 1981) is out?
And how can we get access to your college thesis about yellow cake? I believe all college thesis are public information!
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Hector
12/10/2007 12:34 PM
Tiffany, Marcels' book is already available and on my Amazon's wish list...
Second on that, ALL recipes in Rose's bibles turn perfect. She is very consistent, after you get used to her preachings, you can do as she says!
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Tiffany
12/10/2007 12:25 PM
I am so happy to hear he is coming out with a new book! There are just three cookbook authorities I will use to make something sight-unseen with perfect trust for a dinner party or other special occasions without "trying it out" beforehand: Rose, Marcel and Cook's Illustrated. As wonderful as many other authors are, I know these are the folks I can count on with 100% assurance that I won't have a flop on my hands.
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Matthew
12/07/2007 04:31 PM
That information should be listed on the nutrition facts label for all of your ingredients. You will just have to do a bit a math using the gram weights to figure out the exact fiber content. You can also find the USDA nutrient database online and it will do the calculations for you.
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Alli
12/07/2007 03:34 PM
Thanks, Matthew! Do you know of a way to measure fiber? (or is it listed with the recipes and I've never paid attention?) Just in case I need to sell my bread as "just as good" as what he buys from the store.
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Matthew
12/07/2007 03:27 PM
I would start with from the flax seed or cracked wheat loaf. I think they both already have extra fiber. The flax is probably the easiest to make.
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Alli
12/07/2007 03:20 PM
Ruth,
I don't know if you're taking random questions here, but I have searched the site and didn't find my answer. I would love to bake bread more for our daily use (I have the Bread Bible and have tried several recipes), but my husband wants a high fiber bread that's hearty enough to take to work as sandwiches for lunch. Any suggestions for where to start?
Thank you!
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Patrincia
12/04/2007 06:30 PM
I can't quite imagine the taste, but it sure looks amazing!
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Hector
12/04/2007 06:25 PM
Here something somehow chocolaty for you. Also posted under How To Get a Crisp Brown Bottom Pie Crust. Enjoy.
http://www.hectorwong.com/roselevy/pine-apple-tart.htm
The Pine-apple Tart.
Flaky cream cheese pie crust coated with sweet milk chocolate, filling is fresh pineapple puree, topping is fresh red apple slices drunken with william's pear liquor and shiny apple jewel glace.
The liquor and glace kept the apples fresh for days. The chocolate kept the crust crisp. Refrigerated.
I wasn't sure if pineapples go well with apples when I designed this tart, but at least it rhymed. Indeed I think the tart was well balanced and all over delicious; most definitely chocolate goes well with pineapple as you do find fresh pineapple sticks coated with chocolate.
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Hector
12/04/2007 06:12 PM
I've just added this wonderful book on my Amazon's wish list!
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Bill
12/04/2007 01:05 PM
I have also had the great good fortune to eat the "Death By Chocolate" and the Trellis restaurant in Williamsburg. Can't wait for the new book.
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Fran
12/04/2007 12:34 PM
One of the most delicious things I ever tasted is his white chocolate patty cake in "Baking with Julia". A unique texture.
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Patrincia
12/03/2007 07:53 AM
I visited his restuarant in Williamsburg a couple of years ago. The Death by Chocolate cake was amazing! I'm sure this new book will be a great success for him!
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Zach Townsend
12/02/2007 09:45 PM
If the bookstore were open right now, I'd be there!! Can't wait....thanks!
Zach
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