Authors Michael Recchiuti and Fran Gage inspire choco-centric connoisseurs to break out their cocoa powder and powdered sugar to whip up a simply decadent delight, in their most recent book Chocolate Obsession
. While the chefs never describe their work as being "easy," the facility with which they describe the baking process makes you wonder if anything in the kitchen for them is every hard to create.
While the thought of mixing tarragon with grapefruit, tea-flavored ganache and chocolate shortbread might send some at-home chefs away from their kitchens and to the local bakery, Recchiuti confidently barrels through the steps. Maren Caruso’s adept photography makes the chef’s creations appear to be true chocolate marvels rather than edible mixtures.
In fact, Recchiuti has gained notable recognition as an experienced gourmet chef from his San Franciso-based chocolate business, which he opened nearly a decade ago. Prior to his move out West, Recchiuti had been a force on the Philadelphia restaurant scene for over a decade. In fact, Recchiuti was revered so highly in the chocolate world that he now has the honor or being the only American ever invited to share his chocolates with the world-renowned chocolate society of Le Club du Chocolat au Palais.
Recchiuti’s cohort, Fran Gage, is also a San Fran favorite who has achieved widespread popularity from her award-winning bakery Fran Gage Patisserie Francaise. The French-connection not only helped nab Gage a prime seat in the chocolate-lovers’ hearts, but Gage also landed a high-exposure position as a food sage in the San Francisco Chronicle, Saveur and Fine Cooking. Chocolate Obsession is Gage’s third beauty, preceded by popular titles Bread and Chocolate and A Sweet Quartet.
Critics believe that the widespread success of Chocolate Obsession could have more to do with the scientific approach that the pair take when spreading the word about how to build one-of-a-kind masterpieces. Like all great scientific phenomenon, the duo believe that the best cuisine caches are build when the chefs "respect" the chocolate by letting it take it’s own time.
The 200 page, elaborately photographed work contains over 6 recipes for items such as Truffle Cream Filling, Double Darks Chocolate Soufflés and Rocky Recchiuti Brownies. Now those are some dessert titles to make your mouth water and your eyes widen! By the end of the book, your taste buds will have a refined sense as they will be able to pick out the minute details that the authors explain and identify throughout the book.
No matter what your chocolate experience is, this book is sure to make you want to invest in a larger kitchen and finer tools. The well-planned recipes will help you believe that the chefs actually know what it’s like to be in your amateur shoes ("Does the powdered sugar really need sifting?) If you are not daring enough to undertake the dark sensation for an evening or two of experimentation, then keep in mind that Chocolate Obsession makes a powerful gift for just about anyone with taste.
Book's Details
Hardcover: 200 pages
Publisher: Stewart, Tabori and Chang (September 1, 2005)
Language: English
ISBN: 1584794577
Product Dimensions: 10.2 x 9.5 x 0.9 inches
