The Chocolate Book


214 pages
Contains Illustrations, Bibliography, Index
ISBN 0-7736-1114-2





Reviewed by Toby Rupert

Toby Rupert was a librarian living in Toronto.


This book was originally published in Great Britain. It is a basic cookery book for chocolate, and it has three major sections. The first is for savoury dishes, such as the Mexican mole poblano or the British saddle of hare, both of which use the characteristic bitter flavour of chocolate. The largest section is the second, dealing with desserts (soufflés, cakes, cookies, etc.). The third section covers beverages. Along the way Ms. Rubinstein strews little nuggets of social history, such as comments on the Mexican influence or the role of chocolate at the court of the French Sun King, Louis XIV. These glosses are heightened by the addition of sepia-tone historical illustrations from various collections, most notably the Robert Opie Collection and the Mansell Collection. Each of the 101 recipes (all relatively easy to read and to use) has both Imperial and metric measurements.


Rubinstein, Helge, “The Chocolate Book,” Canadian Book Review Annual Online, accessed July 24, 2024,