About this product: Charlie and the Chocolate Factory and its sequel, Charlie and the Great Glass Elevator, along with Roald Dahl's other tales for younger readers, make him a true star of children's literature. Dahl seems to know just how far to go with his oddball fantasies; in Charlie and the Chocolate Factory, for example, nasty Violet Beauregarde blows up into a blueberry from sneaking forbidden chewing gum, and bratty Augustus Gloop is carried away on the river of chocolate he wouldn't resist. In fact, all manner of disasters can happen to the most obnoxiously deserving of children because Dahl portrays each incident with such resourcefulness and humor.
Charlie and the Chocolate Factory is a singular delight, crammed with mad fantasy, childhood justice and revenge, and as much candy as you can eat. The book is also available in Spanish (Charlie y la Fabrica de Chocolate). (The suggested age range for this book is 9-12, but nobody this reviewer has met can resist it, including New York City bellhops, flight attendants, and grumpy teenagers.)
About this product: Earthy, magical, and utterly charming, this tale of family life in tum-of-the-century Mexico became a best-selling phenomenon with its winning blend of poignant romance and bittersweet wit.
About this product: Characterizing the adolescent experience as monstrous is not exactly a new idea. M.T. Anderson's woefully confused teen vampire in Thirsty and Jean Thesman's reluctant young witch in The Other Ones serve as excellent examples of this metaphor set to fiction. But no one really captures how our hormones make us howl as well as Annette Curtis Klause. Blood and Chocolate chronicles the longings and passions of one Vivian Gandillon, teenage werewolf. Her pack family, recently burned out of their West Virginia home by suspicious neighbors, has resettled in a sleepy Maryland suburb. At her new school, Viv quickly falls for sensitive heartthrob Aiden, a human--or "meat-boy," as her pack calls him. Soon she is trying to tame her undomesticated desires to match his more civilized sensibilities. "He was gentle. She hadn't expected that. Kisses to her were a tight clutch, teeth, and tongue... His eyes were shy beneath his dark lashes, and his lips curved with delight and desire--desire he wouldn't force on her... he was different." But Vivian's animal ardor cannot be stilled, and she must decide if she should keep Aiden in the dark about her true nature or invite him to take a walk on her wild side.
Klause poetically describes the violence and sensuality of the pack lifestyle, creating a hot-blooded heroine who puts the most outrageous riot grrrls to shame. Blood and Chocolate is a masterpiece of adolescent angst wrapped in wolf's clothing, and its lovely, sensuous taste is sure to be sweet on the teenage tongue. (Ages 13 and older) --Jennifer Hubert
About this product: Does Jerry Renault dare to disturb the universe? You wouldn't think that his refusal to sell chocolates during his school's fundraiser would create such a stir, but it does; it's as if the whole school comes apart at the seams. To some, Jerry is a hero, but to others, he becomes a scapegoat--a target for their pent-up hatred. And Jerry? He's just trying to stand up for what he believes, but perhaps there is no way for him to escape becoming a pawn in this game of control; students are pitted against other students, fighting for honor--or are they fighting for their lives? In 1974, author Robert Cormier dared to disturb our universe when this book was first published. And now, with a new introduction by the celebrated author, The Chocolate War stands ready to shock a new group of teen readers.
About this product: Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.
Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.
About this product: The Coes, both anthropologists with a culinary bent, delve deeply into the history of their mouth-watering subject. The material on ancient cultures is particularly fascinating--did you know that the Maya used unsweetened liquid chocolate as currency? And in a chapter called "Chocolate for the Masses," they detail the modernization of chocolate manufacture, which has allowed more than 25 million Hershey's Kisses to roll off the conveyor belt each day.
About this product: This book might easily be the most lavish, the most complete, and most beautiful book ever published on the subject of that most sensuous of all foods—chocolate. Filled with history, anecdotes, and recipes, and featuring hundreds of lavish full-color photos, The Golden Book of Chocolate is literally a chocolate lover’s dream come true. A fascinating detailed account chronicles chocolate’s origins among the Aztecs of ancient Mexico, its importation to Europe, and the development of the modern chocolate industry as we know it today. But recipes are at the heart of this book. Separate chapters are devoted to chocolate’s central role in easy-to-follow recipes for:
• Cookies • Bars and Brownies • Muffins and Cupcakes • Pastries • Elegant Desserts • Pies and Tarts • Puddings and Creams • Tea and Coffee Cakes • Layer Cakes • Candy • Savory Dishes • Drinks • Basic Recipes
Each recipe includes a list of ingredients, step-by-step instructions, and a large, full-color photo of the finished item. The book’s final “Basic Recipes” chapter shows how to prepare chocolate ingredients that go into the making of other chocolate-based delicacies. They include chocolate pastry cream, chocolate custard, chocolate sauce, and several other sumptuous ingredients. This beautiful book is embellished with a ribbon place marker bound into the spine and features golden-tipped page edges. (sidebar) A Capsule History of Chocolate Among the Aztecs the drinking of chocolate was confined to the royal house, the lords, and the nobility. A report by Spanish conquistador Bernial Diaz del Castillo noted that Montezuma drank chocolate several times a day from beakers made of pure gold. The Spanish brought chocolate to Europe in the late 1500s, and by the 1660s it was a favorite drink of Renaissance Italian noblemen. In the 1800s it became a popular drink among the literary figures who gathered in London’s coffee houses, and in the nineteenth century the world’s first chocolate candy was produced in the city of Bristol, England .
John midas loves chocolate. He loves it so much that he'll eat it any hour of any day. He doesn't care if he ruins his appetite. He thinks chocolate is better than any other food! But one day, after wandering into a candy store and buying a piece of their best chocolate, John finds out that there might just be such a thing as too much chocolate. . . .
About this product: Earthy, magical, and utterly charming, this tale of family life in turn-of-the-century Mexico became a best-selling phenomenon with its winning blend of poignant romance and bittersweet wit. The classic love story takes place on the De la Garza ranch, as the tyrannical owner, Mama Elena, chops onions at the kitchen table in her final days of pregnancy. While still in her mother's womb, her daughter to be weeps so violently she causes an early labor, and little Tita slips out amid the spices and fixings for noodle soup. This early encounter with food soon becomes a way of life, and Tita grows up to be a master chef. She shares special points of her favorite preparations with listeners throughout the story.
The Spanish language edition of the best-selling Like Water For Chocolate is a remarkable success in its own right. Now, in this mass market edition, thousands of new readers will be able to partake in the sumptuous, romantic, and hilarious tale of Tita, the terrific cook with an extra special something in her sauce.
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