I've discovered "Chocolate" by Nick Malgieri at my local library. I don't normally consider the recipe book collection of the sort that holds the best and brightest from the culinary realm, but this Malgieri must be an anomaly in that collection. He's apparently written a few other books, one called "How to Bake" and another couple about pastries and Italian desserts. I'll be looking for those, I'm sure. This chocolate book, however, is rapidly becoming something akin to a bible in my life. I've only worked through a couple of recipes, but I'm already in love.
The results have been perfect every time. I've coaxed a glossy boiled frosting from egg whites and sugar. I've baked a very basic French chocolate cake. In his recipes, he very matter-of-factly explains how to make things like brioche, chocolate "plastic", and gelato. All of it gloriously chocolate and amazingly simple. I leaf through this book and can almost taste these things as I read the recipes. It's like a very calm and relaxed Italian man suddenly arrived in my kitchen and began explaining all the mysteries of my deepest and darkest love, chocolate. I have ambitious plans to make the frozen chocolate mousse and the florentines very soon, before I have to return the book. My next paycheck may be devoted to acquiring "Chocolate" by Nick Malgieri. Nick, my friend, I adore you! You've given this chocolate gal a lovely gift.
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