No longer just a simple, syrupy sweet drink, today's hot chocolates are brimming with extraordinary flavors like cayenne, vanilla beans, Nutella, buttered rum, pistachios, wasabi, peanut butter, and malted milk balls. Featuring white chocolate foam, marshmallow cream, and frozen and fondue versions, the 60 recipes presented in "Hot Chocolate" are setting trends in "haute" chocolate consumption. Contributed by the world's preeminent chocolatiers, these luxurious concoctions range from ancient Latin American originals and European cafe classics to comforting childhood treats, cocktails spiked just for adults, and imaginative modern variations for the hip chocoholic of any age. With recipes from Vosges Haut-Chocolat, Serendipity 3, Citizen Cake, Fran's Chocolates, Scharffen Berger Chocolate, and many more. A cup of hot chocolate is twice as rich in antioxidants as a glass of red wine. And, some would say, is just as intoxicating.
About the Author
Michael Turback arrived in Ithaca, New York, at the age of seventeen to attend Cornell University - and never left. After graduation he opened Turback's of Ithaca, a restaurant whose loyalty to small local farmers and wine growers helped to popularize American regional dining. As spinoffs of the restaurant gift shop, his Made-in-New York Stores featured regional gifts and sparked the idea for NEWYORKFIRST.COM, the world's first online department store. As an author he has written single-topic books about the ice cream sundae, the banana split, hot chocolate, chocolate and coffee pairings, creative coffee drinks, and progressive gin cocktails. His 2005 book for Ten Speed Press, Greetings from the Finger Lakes: A Food and Wine Lover's Companion, is a celebration of the region's achievements in winemaking, artisan farming, and culinary invention. He is the author of the Ithaca Farmers Market Cookbook, a work that has been praised by culinary legend Alice Waters. He makes his home in the enlightened city of Ithaca, New York.