A01=Diana Dalsass
Author_Diana Dalsass
Category=WBT
Category=WBVQ
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_nobargain
eq_non-fiction
Product details
- ISBN 9780393318814
- Weight: 266g
- Dimensions: 208 x 206mm
- Publication Date: 23 Mar 1999
- Publisher: WW Norton & Co
- Publication City/Country: US
- Product Form: Paperback
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Diana Dalsass has created over 100 original recipes, testing each one over and over again to preserve the integrity of the original dessert while making an entirely new chocolate sensation. Pies, pastries, puddings, cakes, cookies, and even coffee cakes, muffins, and breads are reinvented and made startlingly fresh and delicious by the addition of that magical ingredient, chocolate. Dalsass has created simple, easy-to-follow recipes that will not tax your time or energy. She draws on classic American desserts, including Key Lime Pie, Indian Pudding, and Boston Cream Pie, as well as luscious European favorites like eclairs, Zuppa Inglese, and Madeleines. With such intriguingly unusual concoctions as chocolate zabaglione and Baked Alaska, this unique cookbook opens up worlds of scrumptious possibilities. New Chocolate Classics will soothe the craving of the most hardened chocoholic while opening up new horizons for any lover of dessert.
Diana Dalsass has been a food columnist and is the author of several cookbooks, including The New Good Cake Book. She lives in Teaneck, New Jersey.
