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Bake and Freeze Chocolate Desserts
by Elinor Klivans
Available from Amazon
$2.45
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Features
Hardcover: 320 pages
Publisher: Broadway; 1st ed edition September 2, 1997
Language: English
ISBN-10: 0767900138
ISBN-13: 978-0767900133
Product Dimensions:
9.4 x 8.3 x 1.2 inches
Shipping Weight: 1.9 pounds
From Library Journal
This follow-up to the author's Bake and Freeze Desserts (LJ 10/15/94) is filled with irresistible chocolate desserts of all sorts, from Peanut Butter Pie with Fudge Topping to Coconut Macaroon Brownies to Pure Chocolate Mousse. Although it's nice to know that they can be prepared ahead and frozen, it seems likely that many of them will be devoured before they ever make it to the freezer. Recommended for all baking collections.
Copyright 1997 Reed Business Information, Inc.
From Booklist
Americans' appetite for chocolate flourishes undeterred by the latest dietary proscriptions. Klivans appeals to both this chocolate craving and Americans' obsession with time-saving efficiency by presenting 10 dozen chocolate desserts designed for being made ahead and then frozen until needed. But before offering the recipes, Klivans makes sure that her readers know exactly what is in store for them. She comprehensively details both ingredients and techniques to answer all possible questions so that readers achieve the same results as her own. Most of Klivans' recipes are rich, loaded with cream cheese or filled with whipped-cream mousses. Since fats generally freeze well, this approach makes sense. Original steamed puddings offer something unique among current desserts. Chocolate cake, mousse, and glaze combine for Klivans' ultimate chocolate experience, but those who like their chocolate complementing other flavors may prefer the author's chocolate-covered raspberry mousse mountain. Mark Knoblauch
Reader Reviews
When I first ran across this book, I was skeptical. The positive comments on the dust jacket that the recipes really work convinced me and I tried them. I was surprised when all of the recipes worked (the ones I tried, anyway). I now regularly make chocolate desserts from this book and freeze them. Being able to just take something rich and chocolaty from the freezer, thaw, and eat is something not to be missed. Cookbooks written in the 1960's and 1970's used to routinely include instructions for saving and freezing the recipes. This is not true of recent cookbooks. This is a shame, as it a great labor saving technique. The home cook would make a spectacular dessert on a lazy Sunday afternoon or in lieu of a cancelled weekend activity, and freeze it for later use, mainly during the weekdays, when there is no time to properly bake a nice chocolate dessert (not to mention midnight raids for a snack). It is also an excellent way of preparing for parties and such. This book happily brings back this old-fashioned tradition our mothers used to practice regularly. I find 2 factors in this book rather quirky. First, the author recommends melting chocolate in a warm oven, then turning up the heat for the baking. Better methods are the microwave (the author states that she does not have one) or in a double boiler. You also must have a large stand mixer; there are no alternate insturctions for doing the recipes manually. There are some curious errors. This book should have been vetted by a test kitchen. Some of the recipes should involve the use of tempered chocolate (chocolate curls), yet no mention is made of how to temper chocolate or the use of vegetable oil based "summer coatings" (I skip these recipes; there are better ones for making and using tempered chocolate). Some of the recipes involve a dramatic visual presentation (chocolate-covered raspberry mousse mountain), yet there is no picture of the finished product. The instructions for freezing are not a part of the recipes, but are mentioned in sidebars, leaving the cook to guess as to how include the freezing instructions into the recipes. For the most part, this is not a problem, but it can lead to confusion in some recipes. They should have been integrated directly into recipes.
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Bake and Freeze Chocolate Desserts
by Elinor Klivans
Available from Amazon
$2.45
|
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|
