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Maria Guarnaschelli
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Maurice Bernachon
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A Passion for Chocolate (English and French Edition) Hardcover – January 1, 1989

French Edition by Maurice Bernachon (Author), Jean-Jacques Bernachon (Author), Maria Guarnaschelli (Editor),
4.7 out of 5 stars 17 ratings
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Collects easy-to-follow recipes for chocolate delights, from simple classics--chocolate pound cake and eclairs--to exotic treats--buche de noel and chocolate souffle
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  1. Print length
    398 pages
  2. Language
    English, French
  3. Publisher
    William Morrow & Co
  4. Publication date
    January 1, 1989
  5. Dimensions
    7.25 x 1.5 x 10.25 inches
  6. ISBN-10
    0688075541
  7. ISBN-13
    978-0688075545
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Editorial Reviews

From Publishers Weekly

Beranbaum ( The Cake Bible ) journeyed to Lyons, France, to work with the Bernachons, well-known chocolatiers, in order to gain "a glimpse of baker's paradise," translate their La Passion du Chocolat into English and adapt the recipes to American kitchens. She succeeds brilliantly. Potentially life-altering desserts include the elaborate Le President cake (a genoise filled with chocolate ganache and brandied cherries) and the easy-to-make but elegant chocolate parfait. Cakes are stuffed with everything from chestnut buttercream to tea-flavored ganache; recipes for souffles, cookies, meringues and even the humble brownie can be found. Extremely well organized, with much helpful advice on handling delicate pastries, recipes call for proper equipment, high-quality ingredients and careful adherence to preparation. So when Beranbaum says flour should be spooned instead of scooped into a cup, readers should take her direction literally. Decorating tips are also provided, should you want to dust your dessert with gold leaf. Photos not seen by PW.
Copyright 1989 Reed Business Information, Inc.

Product details

  • Publisher ‏ : ‎ William Morrow & Co; First Edition (January 1, 1989)
  • Language ‏ : ‎ English, French
  • Hardcover ‏ : ‎ 398 pages
  • ISBN-10 ‏ : ‎ 0688075541
  • ISBN-13 ‏ : ‎ 978-0688075545
  • Item Weight ‏ : ‎ 2.15 pounds
  • Dimensions ‏ : ‎ 7.25 x 1.5 x 10.25 inches
  • Customer Reviews:
    4.7 out of 5 stars 17 ratings

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  1. Maria Guarnaschelli

    Maria Guarnaschelli

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  2. Maurice Bernachon

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Customer reviews

4.7 out of 5 stars
17 global ratings

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Top reviews from the United States

  • Sourdough Nana
    5.0 out of 5 stars Great book!
    Reviewed in the United States on November 23, 2024
    Verified Purchase
    My book was like new. So excited to have the recipe for candied citrus peel plus all the other French recipes.
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  • jerry i h
    4.0 out of 5 stars Advanced Patissiere, Not for the Beginner
    Reviewed in the United States on September 14, 2004
    Bernachon and his kin own a legendary chocolate business in Lyon, France. Beranbaum is a thorough and careful cookbook author. The result is the most useful chocolate cook book that I own. It is a very productive resource for chocolate recipes. Whenever I need a recipe for, say, a chocolate version of Gateau St. Honore or L'Opera, this is book I go to first, and it is the chocolate book I bake from most frequently. A word of warning, however: the recipes are not necessarily easy to do, and the uninitiated might have some difficulty following the more involved recipes.

    This book is a mostly traditional collection of classic, French patissierie. You will find things like buche de noel, caraque, mille-feuille, succes, madeleines, profiteroles, macarons, rochers, mousse, nougats, trois-freres, and truffles. The chapter on basics is probably the most valuable chapter: it has all the basics, such as genoise, pate feuilletee, croissant, pate a choux, pate sucree. pate brisee, succes, meringue, ganache, creme patissiere, and creme chantilly. Beranbaum has done an excellent job of adapting these recipes for the American kitchen. All the ingredients are listed in both volume and weight measures. The procedures are thorough, complete, and reliable.

    I do have a few objections. There are some easy recipes, viz Brownies or Viennese Hot Chocolate, but most are rather advanced and not for the casual home cook. Some kind of difficulty rating system would have been a great help. The chocolate pound cake recipe is the wacky one that uses egg whites beaten to stiff peaks, not a real pound cake by my standards. Several recipes use a chocolate coating, but proper instructions for tempering chocolate is not supplied anywhere in the book; for these recipes, I suggest you ignore the author's statements about heating and cooling chocolate and resort to a chocolate cook book that has full instructions for tempering.

    It has these chapters: cakes; little cakes and cookies; desserts; confections; beverages; kitchen basics; decorations.
    35 people found this helpful
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  • Jelly
    5.0 out of 5 stars first purchase ever
    Reviewed in the United States on October 21, 2011
    Verified Purchase
    These 2 books were our first ever Amazon purchase! We are really happy with the quality of the books as well as how fast they were shipped. Being in Australia things can sometimes take a while but I was very happy with my purchase and will definitely be buying again.
    2 people found this helpful
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  • willie
    5.0 out of 5 stars Five Stars
    Reviewed in the United States on October 28, 2017
    Verified Purchase
    wife is happy
    One person found this helpful
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  • Vbaijnauth Vbaijnauth
    5.0 out of 5 stars passion 4 chocolate
    Reviewed in the United States on December 29, 2007
    Verified Purchase
    excellent book. from the foundation of chocolate to wonderful recipes.

    A passion for Chocolate goes thrus the history of chocolate, resources, recipes and much more.

    Easy reading. Good referencce guide.
    One person found this helpful
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  • Gypsу
    5.0 out of 5 stars Five Stars
    Reviewed in the United States on February 3, 2015
    Verified Purchase
    Great book. But not easy recipes.
    4 people found this helpful
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  • Jj.
    5.0 out of 5 stars Death by chocolate
    Reviewed in the United States on March 2, 2020
    By far my favorite backing book.
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  • Trust the Force
    5.0 out of 5 stars Rose Levy Beranbaum is a wonderful cookbook author and Queen of cakes and pastries
    Reviewed in the United States on October 26, 2015
    Rose Levy Beranbaum is a wonderful cookbook author and Queen of cakes and pastries, with the ability to impart complex recipes with excellent instructions. She spent months with the Bernachons in their shop in Lyon, France, and the result is a translation and modification of the Bernachon's "A Passion for Chocolate" into English. It has the classic recipes of a French Patissiere, with Rose's excellent tips and explanations. I've owned this book since its publication, and have made many of the showpiece cakes from it. It is important to note that not only do the results look spectacular, but the taste is unbelievable as well. Not for the faint of heart or neophyte, the recipes are often complex, and time consuming. The efforts do pay off with winning combinations of artistry and flavors.
    5 people found this helpful
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