by Jacques Torres
Premier chocolatier Jacques Torres owns a chocolate factory and retail outlets in New York City, was host of his own food shows on PBS and the Food Network, is author of two cookbooks, and is a dean at the French Culinary Institute. With his new book, Jacques Torres' A Year in Chocolate: 80 Recipes for Holidays and Special Occasions, Torres offers us 80 delicious ways to: fill the year with mouth-watering chocolate treats. With recipes that range from the perfect traditional chocolate cake to an innovative spicy Chocolate Tamale, this beautiful book is a must-have for every chocolate lover.
Whether it's delicate Poached Pears with Chocolate Fondue for New Year's Day, Pumpkin Seed Brittle for Halloween, or Chocolate-Covered Matzo for Passover, Jacques Torres' A Year in Chocolate ensures that every occasion is accompanied by a scrumptious chocolate creation. This luscious book features holiday classics like Peanut Butter Chocolate Eggs for Easter and Chocolate Sundaes for the Fourth of July, but also explores new realms of chocolate heaven with dishes like Pumpkin Chocolate Cake and Jacque's Famous Orange Chocolate Mix.
Straight out of Torres' chocolate-drenched imagination, filled with tantalizing photography of finished dishes and interesting tidbits about the Jacques Torres chocolate outlets and factory, A Year in Chocolate is an irresistible guide to a delicious year.
Classically trained in France, Jacques Torres was pastry chef at Le Cirque for 11 years and now serves as dean of pastry studies at the French Culinary Institute in New York. In 2000, Torres opened his own chocolate factory in Brooklyn, and in 2004 he opened Jacques Torres Chocolate Haven in lower Manhattan. He is the author of Dessert Circus and Dessert Circus at Home. Torres lives in New York City.
Steve Pool is a New York-based photographer and writer with a special interest in documenting food in its natural' setting.
This page created January 2009
Copyright © 1994-2017,