Chocolate & Vanilla
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    AVAILABLE  AT:  Amazon         

"Sharon Tyler Herbst’s succinctly informative study of chocolate and vanilla will delight you.  The recipes are seductive, sumptuous and mostly simple—nearly all are over the top for sheer hedonism."   —Cookery Editor, Amazon.com

Chocolate and vanilla are like the yin and yang of the culinary world—chocolate is  the bolder, more masculine force, with vanilla as its sweet, exotically feminine counterpart.  Separately, both chocolate and vanilla evoke emotional responses from passion to comfort.  Together, they create a celebration for the senses.    

No matter what diet books trumpet, the truth is that most people would rather have one or two bites (more when no one’s looking!) of an intensely satisfying, luscious dessert than a full-size portion of something nonfat and uninspired, with all its ersatz flavor and off-putting texture. That being said, you can relax—there’s nothing nonfat or artificially sweetened in the desserts found in The Food Lover’s Guide to Chocolate & Vanilla.   Instead you’ll find indulgently irresistible desserts that showcase two of the world’s favorite flavors—chocolate and vanilla. 

There are over 50 seriously indulgent desserts in this book, ranging from slightly naughty to wickedly decadent and from easy to elaborate.  The Chocolate and Vanilla Chapter includes:  Fudged Banana Cream Pie, Brownie Ice Cream Sandwiches, To-Die-For Caramel Brownies, S’More Pie, Black Bottom Crème Brûlée, Tunnel of Fudge Cheesecake and Cookies and Cream Cheese Torte.  The Chocolate Chapter includes:  Butterfinger Bread Pudding, Bourbon Street Mud Pie, Chocolate Tiramisù, Peanut Brownie Torte, Chocolate Razzmatazz Shortcake and Chocolate Whipped Cream.  The Vanilla Chapter includes:  Vanilla Lover’s Pie, Marshmallow Whip, Vanilla Silk, Vanilla Sugar Snaps, Frozen Champagne Chiffon, Homemade Vanilla Extract and Dream Cream.

The Food Lover’s Guide to Chocolate & Vanilla delivers deliciously tempting recipes blended with a generous measure of food facts and tips, all garnished with a sprinkling of lively quotes. You’ll learn the history of chocolate and why the vanilla bean's considered one of nature’s miracles. Plus techniques on how to prepare fabulous crusts, rich toppings, silky sauces and gorgeous garnishes like chocolate leaves. And there’s a storehouse of secrets for all major ingredients including buying, storing and substitutions, as well as dozens of techniques including how to melt and grate chocolate, perfectly beat egg whites, deal with temperamental ovens, and produce a perfect cheesecake.

BON APPÉTIT!

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