| Details | | Publication Date: | 1997-06-01 |
| Size | | Height: | 9.5 in | | Width: | 8.3 in | | Thickness: | 1.2 in | | Weight: | 30.4 oz |
Publisher's Note
Pastry chef and award-winning cookbook author Elinor Klivans transforms the humble freezer into the hardest-working appliance in the kitchen in this collection of recipes for 120 chocolate treats that can be made when you want make them and frozen to be eaten weeks, even months, later. of color photos.
Turn your freezer into the hardest-working appliance in the kitchen with 120 recipes for delicious chocolate desserts using Elinor Klivanss award-winning bake and freeze techniques.No time to prepare your favorite chocolate desserts? Elinor Klivans begs to differ. In her first cookbook, Bake and Freeze Desserts, this busy pastry chef, cooking teacher, self-confessed chocoholic, and mom devised a method for preparing desserts ahead of time, freezing them, and defrosting them so they taste just as good as the day they were made. Now shes at it again, this time using her foolproof techniques to create 120 luscious chocolate cakes, cookies, brownies, puddings, and mousses ideal for baking and freezing, or just eating.Bake and Freeze Chocolate Desserts fits into the needs of todays busy cooks. By planning ahead, chocolate desserts can be prepared weeks in advance to be ready and waiting for dinner parties, holiday entertaining, last-minute guests, sudden chocolate cravings, and late-night freezer raids. Of course, most of these desserts dont have to be prepared in advance; they can be enjoyed as soon as theyre ready. But Elinors time-saving techniques teaches you how to prepare desserts when you have the time--they can be frozen immediately or prepared in parts for assembly into full-fledged desserts. Her mouthwatering recipes include Double Decker Mocha Brownies, Hot Chocolate Mousse, Chocolate Chestnut Satin Torte, Pear and Chocolate Tea Bread, and Mochaccino Cheesecake, as well as a host of recipes for dessert basics, like easy-to-make cookie crumb crusts and sauces. And, for those in need of immediate chocolate gratification, theres a selection of recipes that can be made in thirty minutes or less, such as Chocolate Cream Pie, Nutella Ice Cream Torte, and Mocha Marble Mousse.Bake and Freeze Chocolate Desserts also features Elinor's tried-and-true suggestions for baking with chocolate, a short history of chocolate, and an indispensable mail-order guide for ingredients and equipment. With eight pages of glorious color photographs, step-by-step instructions, and helpful hints on preparing, freezing, and serving, Elinor guarantees that novice as well as experienced bakers will turn out perfect chocolate desserts. From cheesecakes to pies, sundaes to brownies, cookies to layer cakes, this wonderful cookbook will satisfy even the most voracious chocoholic.
Industry Reviews
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.
Stefanatos
Klivans (Bake and Freeze Desserts), a caterer and contributor to Bon Appetit and Eating Well, offers an easygoing collection of 120 recipes for cakes, brownies, pies, mousse desserts and all sorts of frozen treats. There are versatile basic building blocks like Chocolate Butter Pie Crust, which pairs beautifully with berries; Hot Milk Sponge Cake, which can be sliced into layers and filled delectably; and an irresistible Chocolate Truffle Sauce, which can be used as a filling or thinned and poured over ice cream. Specific recipes include a Nutella Ice Cream Torte with the popular chocolate hazelnut spread layered with pistachio and strawberry ice cream, and Mocha Pie, which features coffee and chocolate layers on a walnut-cookie crumb crust. By breaking preparation into stages, Klivan renders complicated recipes inviting for cooks pressed for time all that's left to do on serving day is a bit of defrosting and assembly. Each recipe comes with a helpful "good advice" section. In the inevitable section on ingredients and equipment, Klivans occasionally falls into the familiar trap of giving too much information (Do readers really need to be told when to use a spatula?). But on the whole, this is a useful, clear cookbook. It will be especially valued when, after a meal, the chocolate bug hits and you realize you don't have to pop out to the store because what you crave is already waiting in the freezer. (Sept.)
Lopate
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