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Death by Chocolate: The Last Word on a Consuming Passion Hardcover – November 29, 2003
- Print length156 pages
- LanguageEnglish
- PublisherRizzoli
- Publication dateNovember 29, 2003
- Dimensions10.5 x 0.5 x 10.5 inches
- ISBN-100847825574
- ISBN-13978-0847825578
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About the Author
Product details
- Publisher : Rizzoli; Subsequent edition (November 29, 2003)
- Language : English
- Hardcover : 156 pages
- ISBN-10 : 0847825574
- ISBN-13 : 978-0847825578
- Item Weight : 2.2 pounds
- Dimensions : 10.5 x 0.5 x 10.5 inches
- Best Sellers Rank: #897,589 in Books (See Top 100 in Books)
- #192 in Chocolate Baking
- #97,010 in Health, Fitness & Dieting (Books)
- Customer Reviews:
About the author
Marcel Desaulniers is the executive chef and owner of the Trellis Restaurant in Williamsburg, Virginia. A 1965 graduate of the Culinary Institute of America, Marcel has received several national awards, including Food and Wine magazine's Honor Roll of American Chefs, Who's Who of Food & Beverage in America, the prestigious Ivy Award from Restaurants and Institutions, the 1993 James Beard Award for Best Chef Mid-Atlantic States, the highly coveted Silver Plate award from the International Foodservice Manufacturers Association, and in 1999 the James Beard Award for Outstanding Pastry Chef in America.
Marcel's first cookbook, THE TRELLIS COOKBOOK, was published by Weidenfeld & Nicolson in 1988. The paperback version, including 20 new recipes, was published in January 1992 by Simon & Schuster. DEATH BY CHOCOLATE, Desaulniers' second cookbook, published by Rizzoli, New York in September 1992, has sold more than 300,000 copies worldwide. In 1993, DEATH BY CHOCOLATE won the James Beard Best Baking and Desserts Cookbook Award. Marcel's television cooking series, "Death by Chocolate," based on his book premiered in September 1993 on The Learning Channel.
In 1994, Simon & Schuster released Marcel's third book, THE BURGER MEISTERS. In 1995 THE BURGER MEISTERS won the James Beard Best Single Subject Cookbook Award. His cooking series, "The Burger Meister," premiered on The Learning Channel in September 1994. Marcel's fourth book, DESSERTS TO DIE FOR, was published by Simon & Schuster in November 1995, and in April 1996 the book was awarded the Julia Child Cookbook Award for Bread, Other Baking and Sweets category as well as the Cook's Choice Award. His fifth book, AN ALPHABET OF SWEETS, was published by Rizzoli, New York in October 1996. A sixth book, DEATH BY CHOCOLATE COOKIES, was published by Simon & Schuster in November of 1997. The seventh cookbook, SALAD DAYS, was published by Simon & Schuster in the Spring of 1998. DEATH BY CHOCOLATE CAKES, was published by William Morrow, New York in September 2000, and was a 2001 IACP Cookbook Award Finalist. Marcel's most recent book, CELEBRATE WITH CHOCOLATE, was published by William Morrow, New York in October 2002 and was the winner of the Gourmand World Cookbook Awards, Best Chocolate Book for 2002. Foreign editions of his books have been published in France, Great Britain, Holland, Australia, Mexico, and Canada. Marcel next cookbook, DREAMING OF A CHOCOLATE CHRISTMAS, will be published by John Wiley & Sons, Inc., in October of 2007.
Marcel opened The Trellis Restaurant in 1980, along with partner John Curtis. In July 1988, Marcel was inducted into the American Academy of Chefs, the honor society of the American Culinary Federation. He is past president and chairman of the board of the Virginia Chefs Association, a past member of The Board of Directors of the International Association of Culinary Professionals, and is trustee emeritus of The Board of Trustees for the Culinary Institute of America.
In 2009, after 29 years, Marcel and John Curtis sold the Trellis. Marcel then recharged his batteries and in April of 2012 he opened MAD About Chocolate, a chocolate cafe featuring his signature over-the-top chocolate desserts.
Joining him is his wife and business partner Connie. Together their goal is to serve the best chocolate goodies in a festive atmosphere.
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I'm a fan of Desaulniers. I enjoyed his restaurant, The Trellis, when I lived in Virginia, and I've enjoyed his television shows. He's an artist in the kitchen, with chocolate in particular. The recipes in this book that I've made have been scrumptious. Some are a little complex but that's something that I enjoy in a baking project. There are some simpler ones as well.
The book itself is lovely, with large, beautiful photographs and a well-designed layout. I've heard people complain that it's not more hefty. I actually appreciate that it's not a tome. It seems to realize its intentions very well.
If I ever decide to do that, this is the cookbook I will use. The recipes in this book are involved. Many of them have to be made over two days. I've watched the show, and I am a fairly experienced cook, so I feel confident that I could successfully make anything in this book. But I sure would make a point of practicing first!
The food styling is not as good as the recipes -- some of the dishes are not shown to their best advantage. I didn't notice this at first, because the photos are glossy and flamboyant.
This is not an everyday cookbook, but it makes a beautiful coffee table book, and it's going to help me build the centerpiece of my backwards dinner party.
Top reviews from other countries
Chocolate almond crisps, chocolate strawberry mousse(front page), white chocolate cheesecake, truffle tart with chocolate whiskey cream etc...beautiful photos..I already put on weight just by looking at them ; ))