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Mast Brothers Chocolate: A Family Cookbook (Anglais) Relié – 22 octobre 2013


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Descriptions du produit

Présentation de l'éditeur

2014 James Beard Award Finalist
2014 IACP Cookbook Award Winner

Stories and recipes from the Mast Brothers, makers and purveyors of America's finest craft chocolate.

The Mast Brothers are pioneers of the bean-to-bar craft chocolate movement. Sourcing cocoa with unique flavor profiles from around the equator, they roast the beans in small batches to create truly handmade chocolate, one of the very few chocolate makers to do so. At their flagship factory and retail shop in Brooklyn, their distinctive bars are wrapped in exquisite custom papers that they have designed and are sold at specialty food shops around the country and around the world.

Many of the world's pre-eminent chefs, including Thomas Keller, Dan Barber, Daniel Humm, Alice Waters, and Alain Ducasse choose Mast Brothers Chocolate for cooking for its purity and distinctive tasting notes.

In MAST BROTHERS CHOCOLATE: A FAMILY COOKBOOK they share their unique story and recipes for classic American desserts like chocolate cookies and cakes, brownies, bars, milkshakes, and even home-made whoopie pie. There are mouthwatering savory dishes as well, like Pan-seared Scallops with Cocoa Nibs and Cocoa Coq au Vin. With striking color photographs throughout, this cookbook celebrates the vision and allure of Mast Brothers Chocolate, the leaders of the American craft chocolate movement and the choice of the world's great chefs.

Biographie de l'auteur

Rick and Michael Mast are the co-founders, owners, and master chocolate makers of Mast Brothers Chocolate, pioneering "bean to bar" chocolate making in New York City. They were born and raised in Iowa.


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Amazon.com: 41 commentaires
32 internautes sur 32 ont trouvé ce commentaire utile 
Beautiful pictures, bad recipes 23 janvier 2014
Par MJS - Publié sur Amazon.com
Format: Relié
I've never written a bad review before, but his book merits it. I tried 2 recipes, and both were bad. The ginger chocolate-chip cookies sounded good but tasted weird and somehow flavorless. I think the recipe should include salt, which would bring out the flavors of all the spices. The recipe for "Chocolate Snow Caps" is just wrong - it couldn't possibly have been tested. I followed the recipe exactly, double and triple-checking as always. The batter was hopelessly soft, even after 2 hours in the refrigerator. Completely impossible to roll it into balls. I added some more flour, enough so I could at least drop spoonfuls into the powdered sugar and then more or less roll the sticky batter into a ball. Even then, they baked up much flatter than in the photo and tasted awful. I threw them away.
21 internautes sur 21 ont trouvé ce commentaire utile 
Compelling story, beautiful photos, so-so recipes 28 décembre 2013
Par Dressmaker - Publié sur Amazon.com
Format: Relié
The Mast brothers have a wonderful person story to share about their lives, their families, their love of chocolate, and their incredible journey creating their business. The sailboat story alone is worth a book itself! The photos are artistic and beautiful, and boldly unlike most other cookbook photos. Those are the two best parts of this book.

The recipes are probably not the strong part. I made the cupcakes and I agree with another reviewer--they are too tender (only 3/4 cup flour) and fall apart. The recipe also has an odd mixing order; makes way too much batter for 12 cupcakes--the cups overflowed; and the baking time is 5 minutes too short. (Of course, that's just one recipe. I'll make some others and update my review.) The directions for all of the recipes are also very brief, so if you are not an experienced baker, you could make some mistakes.

To sum up, buy this for the compelling story and artistic photos. For dependable recipes, try the unexotic but trustworthy household names such as Hershey's, Martha Stewart, and Good Housekeeping websites/cookbooks.

UPDATE: I made the "Dark and Stormy Night" cake. The batter was shockingly watery--thinner than crepe batter. (It has 2 full cups of liquids and only 1.25 cups of flour.) Is it supposed to be so watery? The minimalist instructions don't give a clue. In a panic, I added 1.5 cups MORE flour, and baked for 45 minutes (instead of 30). The cake turned out fine--firm but good. Probably one additional cup of flour would have worked better. The book is batting 0 for 2 for recipes at this point.
16 internautes sur 17 ont trouvé ce commentaire utile 
disaster recipe and poor customer support 22 janvier 2014
Par PUG LADY - Publié sur Amazon.com
Format: Relié Achat vérifié
I live in NYC and bought a bar of the vanilla and smokey Mast Brothers chocolate at a local cheese shop. I thought the chocolate was excellent. Since I paid $12 for a 2.5 oz bar I looked online and found they also had a recipe book. I am a baker for the last 40 years and a member of various associations and clubs although I am a hobbyist. I bought the book sight unseen and received it and it is a very pretty book.I made the chocolate choc chip cookies and bec I am OCD I check everything before I pour and or add. The consistency was like a cupcake icing and I called the "brothers" in Brooklyn. I was told by Amanda that there was no chef that could speak to me and that they do not return phone calls and she could only offer me an email address. What kind of a business is this ? When I baked the cookies they flattened and they also over cooked at 15 min per the recipe even though my oven was just calibrated and the inside temp did read 350.
DO NOT BOTHER- the recipe was a disaster and the customer service is to match.
Very disappointed.
15 internautes sur 16 ont trouvé ce commentaire utile 
Great idea, poorly edited untested recipes 8 mars 2014
Par MusicStudent - Publié sur Amazon.com
Format: Relié
We loved paging through this book because the photos are beautiful, and the recipes are unique and sound delicious. However, we agree with other reviewers - the recipes in this book just don't work.

I am a very experienced home baker and cook. The recipes we've tried so far need serious adjustments to work, adjustments to the ingredients list and method.

Example - the sour cream fudge cake is a great idea. However, it says to bake in one 9" pan. This does not work. Once it was overflowing in my oven, I realized I had been stupid to trust the recipe. Absolute mess, insane baking time, burnt edges. Great taste though...
The frosting instructs you to just beat the sour cream, sugar, and whipping cream together. I really should have known that wasn't going to work. Sour cream soup. I suspect that this would work if the cream was whipped with the sugar beforehand and the sour cream was folded in. All ingredients very chilled, of course.

I would keep a cheaper book for the neat ideas and modify the recipes as needed, but this was pricey. Definitely going to try to return it.
9 internautes sur 9 ont trouvé ce commentaire utile 
Recipes taste good but don't turn out exactly right 24 janvier 2014
Par BAB - Publié sur Amazon.com
Format: Relié
I received this book as a Christmas gift as I am a lover of chocolate and baking. I was also excited that there were so many cake recipes. I have baked a lot over the years, so while I am not an expert, I am experienced. I agree with others who commented that the directions are a bit too brief, but I could live with that if the recipes turned out. I have baked two of the cakes so far: the german chocolate cake and the sour cream fudge cake.

The German chocolate cake supposedly serves 8 people, but it is huge (a 12" pan). The cake tasted great and was very moist, but it stuck to the pan despite my buttering and flouring it. I was also glad I checked it 5 minutes early as the cake was already done. I was also supposed to cut the cake into two layers, but I didn't do that as I felt the cake would have fallen completely apart. I therefore reduced the frosting recipe by one half - which was plenty of frosting for the cake (by the way, the frosting takes a long time to cook so don't give up!). Everyone loved it, but I was disappointed the cake stuck and that I didn't end up with a layer cake.

I just baked the sour cream fudge cake - the batter was delicious, but almost too much for the cake pan - mine almost overflowed upon cooking. The recipe said 35 minutes at 350, but the cake was still batter at that point. I ended up cooking it over 50 minutes and the center of the cake was still not quite done, but I thought maybe it was supposed to be that way since it was a fudge cake. I should have baked it longer, but I hate an overdone chocolate cake. Unfortunately, I didn't realize exactly how raw the center was until I turned it out of the pan - like pudding in the middle. Also, this cake stuck too, sigh, and I need to frost it and bring it to dinner with friends. It won't look pretty, but I ate the cake bits that stuck to the sides and it tasted good - I also think the edges of the cake would have been overdone by the time the center had cooked through.

All in all a bit frustrating. The taste factor is there, but I agree with others that these recipes were not properly tested, which is really unfortunate as there are many more recipes I want to try. I will proceed with caution and maybe try some of the recipes where other reviewers had success.
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