Desserted [electronic resource] : Recipes and Tales from an Island Chocolatier / Kate Shaffer.

ISBN:

9780892729944

Title:

Author:

Shaffer, Kate.

Personal Author:

Shaffer, Kate.

Publication Information:

Lanham : Down East Books, 2011.

Physical Description:

1 online resource (130 p.)

General Note:

Description based upon print version of record.

Contents:

Contents; Foreword; Introducion; Chocolate 101; Truffles; Chocolate for Breakfast; Tarts, Pies, and Cakes; Cookies and Sweet Snacks; Ice Cream, Sorbets, and Puddings; A Few Savories; Acknowledgments; Recipe Index

Subject Term:

Cooking -- Maine -- Isle au Haut.

Cooking (Chocolate).

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2011

Publication Information:

Lanham : Down East Books, 2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.86 SHA	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

If you've ever had a fantasy of living on a Maine island, this book is for you. It,s just icing on the cake it that is also happens to involve chocolate. Kate Shaffer and her husband moved to remote Isle au Haut nearly seven years ago. Once there, they were inspired to open a chocolate company and cafe featuring delicious chocolate and fresh Maine ingredients. Now their products are shipped all over the world ~ and their island cafe is a true Maine destination. This armchair travel log and cookbook all in one describes the fantasies ~ and fantastic realities ~ of island life in Maine while featuring more than forty-five of Shaffer,s delicious recipes for her renowned chocolates and chocolate-inspired recipes from her seasonal cafe.

Reviews (1)

Library Journal Review

California native Shaffer and her husband own Black Dinah Chocolatiers on Maine's Isle au Haut. In this anecdote-packed collection of truffles, cakes, cookies, and other treats, she paints a vivid picture of island life. But with only five to six recipes per chapter, this book is more of a niche filler than a stand-alone guide to chocolate. That said, Shaffer's confections can be made with conventional tools, and her unintimidating explanation of tempering and coating techniques is a great start for novices, who might move on to Andrew Garrison Shotts's Making Artisan Chocolates and Alice Medrich's Bittersweet. (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.