Maida Heatter burst on the scene with the Book of Great Chocolate Desserts, and burst she did as the book shot to the NY Times best-seller list. Since then, Heatter has won numerous awards and has been inducted into the James Beard Hall of Fame . What may be even more significant, she has been taken into the hearts of an adoring.
There are many reasons for Heatter's extraordinary success. We get a hint at Heatter's passion when she states, "I often dreamed about picking chocolate from a chocolate tree and eating my fill." Passion is the key, but knowledge comes next and she continues, "We understand each other, chocolate and I. My husband says that I can hear chocolate." We can't vouch for her actually hearing chocolate, but we can attest to her ability to cook it and to talk about it.
Heatter's great communication skills guarantee that anyone can follow one of her well-tested and well-loved recipes. We have spoken of her style elsewhere, (click to read more) and to the meticulous care she gives to every step making any of her books a treasure no matter what level of cooking skills you possess.
Heatter knows chocolate. and she shares her knowledge giving an in-depth explanation of the process of going from the bean to that chocolate we all love. Speaking in a conversational tone, she continues with
a section on the types of chocolate and the specific use for each, the sugars, flours and eggs (yes, the size of the eggs does matter). She continues sharing her knowledge about the tools and the techniques, such as correct measuring, how to melt chocolate the very best way, how to prepare the pans and serving plates, even how to decorate.
And then the recipes and we are in chocolate heaven. There are more than 200 recipes here, and whatever suits your mood, be it a cake (layer cakes, loaf cakes, cheesecakes, those with or without icing); be it cookies, fat or thin or crumbly brownies; be it pastry, made small as eclairs, or large as pies that claim to be "Mississippi Mud." There are hot desserts, such as chocolaty souffles for winter, or cold ones, such as freezer or refrigerator desserts for summer. If that's not enough to keep you in chocolate heaven, you will find fudge confections, chocolate truffles, sauces, chocolate garnishes, and a section of bonus recipes. The word heavenly is not an exaggeration.
For reasons that will befuddle us all, the book was out of print for a few years. This printing is updated by the "queen of desserts" herself, and published by Andrews McMeel who must love sweets.
Please also read about Maida Heatter's Book of great desserts and maida heatter's pies and tarts.
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About the author: Maida Heatter is the author of seven previous dessert cookbooks, each a classic, including the NY Times best-seller Maida Heatter's Book of Great Chocolate Desserts. She has won two James Beard Awards, is a member of the James Beard Foundation Hall of Fame, has been named to Cook's Magazine's Who's Who in Cooking and was one of the first people inducted into Chocolatier's Hall of Fame. She continues to bake joyfully for hours every day.