Chocolate Everything

Arlene M. Gryfe is a Toronto-based professional nutritionist and home
economist.

This comprehensive cookbook begins with a brief history of chocolate and
proceeds with definitions of different types of chocolate, explanations
of terms associated with it, and a list of do’s and don’ts for
working with chocolate. Other hints deal with melting (stovetop and
microwave), tempering, storing, substituting, and answers to frequently
asked questions.

Besides the expected chapters on beverages, cakes, cookies, desserts,
pies, squares, and frostings, there are also chapters on candy, muffins
and breads, and main dishes. There are also chapters on special
touches—recipes that require a little more time and effort, but
produce spectacular results—and decorating with chocolate.

The recipes are colorfully illustrated and presented in an easy-to-read
format, with both imperial and metric measures (followed by brief
nutritional analyses) provided. One distraction is the scattering of
single, pastel-colored letters (whose purpose is obscure) throughout the
book.

One need not be a “chocoholic” to gain ideas from this book. Both
beginning and advanced cooks will find new recipes and techniques to
supplement their repertoire.