MARC record from Internet Archive

LEADER: 03297cam 2200529Ia 4500
001 ocm25025189
003 OCoLC
005 20190306021949.0
008 911205s1992 nyua b 001 0 eng
010 $a 91045878
040 $aDLC$beng$cDLC$dBTCTA$dYDXCP$dHALAN$dOCLCO$dOCLCF$dOSU$dKKS$dOCLCQ$dOCLCO$dLNC$dPAU
020 $a0847815641
020 $a9780847815647
035 $a(OCoLC)25025189
050 00 $aTX767.C5$bD47 1992
082 00 $a641.6/374$220
100 1 $aDesaulniers, Marcel,$eauthor.
245 10 $aDeath by chocolate :$bthe last word on a consuming passion /$cMarcel Desaulniers ; photography by Michael Grand.
260 $aNew York :$bRizzoli,$c1992.
300 $a143 pages :$billustrations (some color) ;$c27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $a"A Kenan book"--Title page verso.
504 $aIncludes bibliographical references (page 141) and index.
520 $aThis book is about obsession, cravings, and licit indulgences. It is about deliriously delicious, silkily sensuous, soul-stirring chocolate desserts, about Rabelaisian pleasures, and fantasies come true. These seductive cakes, elegant ice creams, lustrous sauces, mouthwatering truffles, divine wafers, and unbelievably satisfying brownies are all from the kitchen of Marcel Desaulniers, a truly inspired chef. At the Trellis Restaurant, in Colonial Williamsburg, Marcel Desaulniers has created a unique and innovative cuisine,
520 $aOne of the joys of the Trellis is its extraordinary desserts: Chocolate Phantasmagoria, White and Dark Chocolate Dacquoise, and Death by Chocolate - to name just a few. The recipes for, these and other magnificent desserts are now revealed, detailed with foolproof, step-by-step instructions. Following the author's invaluable advice, the home cook can successfully create even the most elaborate of these chocolate wonders.
520 $aFrom a unique Chocolate Chip Cookie that will make all others pale by comparison to Simply the Best Chocolate Brownie, from Ebony and Ivory Chocolate Truffles to White Chocolate Ice Cream, from Double Mocha Madness to a fantastic Chocolate Wedding Cake, the kaleidoscopic glories of Marcel Desaulniers' chocolate repertoire are presented here in full color, each as delightful to make as it is to eat. This is a book for endless pleasure.
610 20 $aTrellis Restaurant.
610 27 $aTrellis Restaurant.$2fast$0(OCoLC)fst00632996
650 0 $aCooking (Chocolate)
650 0 $aChocolate.
650 7 $aChocolate.$2fast$0(OCoLC)fst00858278
650 7 $aCooking (Chocolate)$2fast$0(OCoLC)fst01753065
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
655 4 $aCookbooks.
700 1 $aGrand, Michael.
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/description/hol054/91045878.html
856 42 $3Laurie Burrows Grad Collection Home Page$uhttp://hdl.library.upenn.edu/1017.12/1228988
938 $aBaker and Taylor$bBTCP$n91045878
938 $aYBP Library Services$bYANK$n844927
029 1 $aAU@$b000008666280
029 1 $aNZ1$b4234876
029 1 $aYDXCP$b844927
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 465 OTHER HOLDINGS