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Guittard Chocolate Cookbook: Decadent Recipes from San Francisco's Premium Bean-to-Bar Chocolate Company, by Amy Guittard
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Chocophiles are discovering what professional bakers such as Alice Medrich and David Lebovitz have known all along: Guittard, San Francisco's oldest continuously family-owned chocolate company, makes some of the best premium chocolate available. With 50 tempting photographs and 60 simple recipes for every kind of indulgence, Amy Guittard presents tried-and-true favorite recipes from five generations of Guittards, ranging from start-your-day-right Chocolate Cherry Scones to fudgey Mocha Cookies and deep, dark Chocolate Caramel Pecan Bundt Cake. Leave it to the people who really know chocolate to make a collection of recipes that are sure to make every chocolate lover long for one bite more.
- Sales Rank: #122314 in Books
- Brand: Chronicle Books
- Published on: 2015-08-18
- Released on: 2015-08-18
- Original language: English
- Number of items: 1
- Dimensions: 10.13" h x .63" w x 8.13" l, .0 pounds
- Binding: Paperback
- 184 pages
About the Author
Amy Guittard is the great-great-granddaughter of the founder of the Guittard Chocolate Company and the company's marketing director. She lives in the San Francisco Bay Area.
Antonis Achilleos is a New York–based food photographer whose work has been published in Food & Wine, Bon Appétit, and many cookbooks.
Alice Medrich is a lauded baking instructor and award-winning cookbook author, who received her formal training at École Lenôtre in France.
Most helpful customer reviews
3 of 3 people found the following review helpful.
Beautiful book filled not just with recipes
By Kathryn Harrison
Beautiful book filled not just with recipes, but also a lot of useful information. The Grandmas Chocolate Cake recipe alone was worth the price of this book!
4 of 5 people found the following review helpful.
Beautiful photos but, the recipe I tried needs help
By Diane L. Rodriguez
The cookbook is beautifully photographed. I made the Chocolate Persimmon Cake following the instructions. It was a flop. Unfortunately, Chronicke Books does not seem to have an errata page for this cookbook.
1) the recipe calls for a 6-cup Bundt pan. I used a 6-cup Nordicware Classic Bundt pan. The batter came almost up to the top and when baking was 2" above the top, exposing the batter during baking so that it over-baked and started burning. For the listed ingredients, a 8 to 10-cup pan would work best.
2) lightly buttering the pan does not do the job. I followed the release instructions precisely (cooling for 10 minutes before releasing is standard for Bundt pans) but the batter stuck miserably. Spray some cooking spray with flour on the pan after lightly buttering to get into the small crevices of the Bundt pan.
3) the batter needed something. Adding 1/2 teaspoon of vanilla bean paste helped.
My family ate the cake the next day, with whipped cream to hide the flaws. One could not taste the persimmon in it at all. I have a Hachiya persimmon tree in my yard and am always looking for good recipes. This one was a disappointment. I have not tried any of the other recipes yet.
5 of 6 people found the following review helpful.
Best chocolate recipes made with High quality ingredients
By doraima
Great chocolate recipes and tried the molten lava chocolate cookie, the Choco persimmon cake and the pistachio sables.I gave few to my Co workers and said they were amazing.
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