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The most stylish, approachable, and mouth-watering chocolate cookbook ever, from award-winning chocolatier Fran Bigelow
In 1982, Fran Bigelow proudly opened the doors to Fran’s Chocolates, a boutique storefront styled after European chocolate salons, where she could showcase the pure flavors of the exquisite confections she had spent years perfecting. Chocolate lovers in Seattle immediately beat a path to Madison Street to taste desserts as wonderful as anything in Paris or Belgium. Over the past two decades, Fran Bigelow has grown into a world-class chocolatier, operating two elegant shops that enjoy cult status in Seattle and beyond, by way of her mail-order and Internet business.
Now, in her debut cookbook, Fran reveals the magic behind her addictive creations: how she manipulates a few ingredients—butter, cream, eggs, sugar, salt, vanilla, and nuts—to create sublime textures and highlight pure flavors in her elegant modern desserts. The seventy-five recipes included here range from extravagant celebration cakes and holiday specialties (White Chocolate Torte or Souffléd Chocolate Mocha Roll); to European style fruit and nut tarts (Chocolate Cherry Tart or Milk Chocolate Crème Fraîche Tart), soufflés, cheesecakes (White Chocolate Brie Cheesecake, a Fran specialty), homemade ice creams (Dark Chocolate and Ginger Bombe), and extraordinary renditions of American classics, including brownies, chocolate cookies, the ultimate hot fudge sauce, and a chocolate milkshake that will instantly transport you back to childhood.
Fran also tells you everything you need to know about chocolate, from the different styles of chocolate-making employed in Europe, South America, and the U.S. (and how each result in different flavors), to deciphering labels (which ingredients enhance meltability, for example), and how the amount of cocoa in different brands and styles of chocolate influences the final taste of a dessert. You will learn how to taste a truffle—preferably in two bites—and the language of chocolate “signs,” the squiggles atop candies. Recipes for some of Fran’s award-winning confections are also included here: chocolate cherries and nut clusters; chocolate stuffed fruits; easy cocoa-dusted truffles; and more ambitious dipped truffles featuring liqueurs, coffee, vanilla, and other chocolate-friendly ingredients; and chocolate fondue, a perfect party dessert for children and adults alike.
Whether you are a cocoa connoisseur or devotee of the cacao bean with cravings that won’t quit, Pure Chocolate is a must-have for any chocolate aficionado.
- Sales Rank: #864186 in Books
- Brand: Brand: Clarkson Potter
- Published on: 2004-10-26
- Released on: 2004-10-26
- Original language: English
- Number of items: 1
- Dimensions: 10.26" h x .86" w x 8.29" l, 2.40 pounds
- Binding: Hardcover
- 248 pages
- Used Book in Good Condition
Amazon.com Review
A history of chocolate in Seattle predated the opening of Fran's some 20 years ago. But Fran Bigelow single-handedly altered the entire landscape. She had meant to open a pastry shop and discovered that truffles were among the deep dark concerns of Seattle residents. Her Gold Bar became a gold standard for adult candy bars, in Seattle and then across the nation. Fran Bigelow would never claim the renown she so deserves, but would instead most likely spread the credit around like a chocolate butter glaze on one of her earth shattering cakes. But the proof is in the pudding and the pudding--called Princess Pudding--can be found on page 140 of Pure Chocolate, Fran Bigleow's distillation of all she knows. She holds nothing back. She shares freely, confidently.
"If you are patient and understand its unique properties," Bigelow says in her introduction, Everything You Need to Know About Chocolate, "chocolate will repay you with the most perfect pleasure." Can you imagine? Perfect pleasure? Bigelow unlocks the secrets, one after another. She cautions all along, however, that patience is essential. "If you're one of those folks who thinks life is too short to stuff cherry tomatoes," Bigelow intones, "you may not have the patience for tempering chocolate." She establishes up front the basic rules of working with chocolate, then proceeds to act like best friend and coach in each and every recipe. The experienced baker and chocolatier may jump right in. For the new comer, Fran suggests those recipes that are easiest to master and act as building blocks for more complex procedures. Your results, in other words, are guaranteed.
In 10 chapters Bigelow moves from cookies and brownies (you may think you know brownies; you may want to reconsider), through tortes, tarts, cakes, cheesecakes, puddings, and custards. Pure Chocolate is worth its weight if only for the chapter on ice cream and sorbet. There are glorious sauces and delicious chocolate drinks. And finally, the chapter on truffles that begins with the introduction to tempering chocolate, one of the great mysteries on the kitchen.
Seattle learned 20 years ago that all it thought it knew about chocolate had to be relearned over and over again with return after return to Fran's. That this fabulous experience has been packed in between two covers and sent home to the diligent cook, well, that's Fran Bigelow right there, sharing all she knows. --Schuyler Ingle
From Publishers Weekly
Artisanal chocolatier and baker Bigelow, who owns Fran's Chocolates in Seattle, knows her bean, and it shows in this generous, appealing collection of chocolate recipes. Many of her signature treats boast finishing touches that add a bit of glamour: Her L'Orange, a fruit and nut torte, is topped with Chocolate Butter Glaze and is "pebbly with almonds"; an entire chapter of "Silken Dessert Sauces" such as Chocolate Espresso Sauce offers quick finishes with oomph. Bigelow has a professional's eye, seen in White Chocolate Coconut Cream Bars that show off pretty stripes from the side, and Triple Chocolate Pyramid, constructed by cutting a rectangular cake into two triangles, then stacking them against each other, but she's sympathetic to the home cook, too, immediately offering a list of easy recipes that'll deliver "a quick chocolate hit." After a clear explanation of tempering chocolate, Bigelow whips off a list of Quick Treats with Tempered Chocolate, like Dipped Cherries and Nut Clusters. While all these confections are inventive—Dylan's Birthday Cake hides a chocolate filling made tangy with crème fraîche; Brie White Chocolate Cheesecake proposes an intriguing combination—none are silly or gaudy. General information on such topics as working with chocolate and holding a chocolate tasting are equally commonsense, never condescending. 40 photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
Advance praise for Pure Chocolate
“To feast your eyes on Fran’s delectable chocolate creations and read her expertly written recipes will send you into the kitchen at once!”
—Chuck Williams, Williams-Sonoma, Inc.
“I’ve been enjoying Fran Bigelow’s chocolates and chocolate desserts for almost twenty years and have long thought of her as one of the finest chocolate makers in the world. I rejoice at her wonderful book—when Fran writes a chapter about ‘everything you need to know about chocolate’ you can be sure it’s brilliantly the real thing. And her recipes are tried and true, inspired, and delicious. No real chocolate lover should be without this book.”
—Nick Malgieri, author of Perfect Cakes and Chocolate
“Every chocolate-lover will cherish this extraordinary book. Fran Bigelow—pure perfectionist, pure artist, pure innovator—shares her legendary expertise through her sumptuous recipe collection—the key to 100 percent pure pleasure!”
—Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures
“Fran Bigelow’s recipes are irresistible—and many are surprisingly easy. I think this is a great book.”
—Richard Callebaut
“The recipes in this book are the culmination of more than twenty years of chocolate mastery, as Fran shares all her secrets to achieving pure chocolate perfection.”
—Joan Steuer, founding editor, Chocolatier magazine
Most helpful customer reviews
56 of 58 people found the following review helpful.
Pure Joy
By alleycat
Having read all of Alice Medrich's books (chocolate goddess), I came to this book with lower expectations but this book delivers way beyond what I could hope for. Not only are the photos much nicer, the directions and commentary are totally nuetral, taking on a practical and sincere approach for the reader. The recipes are really good too. Highly recommend!
45 of 47 people found the following review helpful.
Chocolate Heaven
By Shar
Yum! The first recipe I used from this book was the Chocolate Hazelnut Cheesecake... one bite and I was sold on Fran, her chocolates and any future book(s) she chooses to bless us with. The cheesecake was beyond divine, and Fran's helpful notes and glorious pictures make the recipies fun to follow. The recipies are within reach of the casual cook, yet will fulfill the dreams of the most ardent chocoholic. If you love chocolate you'll adore this book! (All I ask from Fran is that she keeps producing chocolate and books... thank you Fran!!!)
42 of 44 people found the following review helpful.
What chocolate heaven!!!
By Toni
Wow, wow, and wow!!!! I don't even know where to start with this incredible encyclopedia of chocolate!!! But as I am rarely without words regarding chocolate, let me begin!!
Fran bigelow knows her stuff........there are no two ways about it. She did not become a powerhouse by accident. She has worked hard for all the success that has come her way, and she has passed her love for this venue of gastronomic pleasure on to you, if you choose to take it.
Without getting too chemistry-like in her teaching, she tells you all about chocolate and how it wants to be handled. You can try to do it on yor own, but face it, chocolate can be very tempermental, and if you don't know the subtle complexities of its makeup, you will loose time and money. She will guide you if you just take the time to learn from one of the Masters.
The book contents are:
Introduction
Everything you need to know about chocolate
Amazing cookies and brownies
Tortes, with and without flour (for celiacs & gluten-sensitive)
Elegant tarts
Celebration cakes and holiday specialties
Sumptuous cheesecakes, puddings, and custards
Chilled spectaculars
Silken dessert sauces
Five beverages and a snack
Truffles and other fine chocolates
Building blocks
Sources
Index
Just for the sake of an example of what anyone can do, I tried the cake on page 107 called "La Reverie". Holy cow!! You would of thought that I had studied at the Cordon Bleu; it was fabulous and soooo not hard to make. Plus you will make so many new friends that you never knew you had.
She's the best and that's because she is a great teacher and the recipes don't require a degree in chemistry, architecure, or design. Go ahead and try it..........
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