BOOK REVIEW: CHOCOLATE by Kirsten Tibballs
Reviewed by Shane Pinnegar
Kirsten Tibballs’ reputation precedes her: she opened Savour Chocolate & Patisserie School in 2002; represented Australia at the World Pastry Championships in Las Vegas; won gold at the Pastry Olympics in Germany; judged the World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan and The World Chocolate Masters National selections in London; been a host chef on Australian Masterchef; and appeared regularly on Everyday Gourmet.
Here, she has compiled more than 80 recipes which feature the eponymous ingredient front and centre, and which all configure to the book’s subtitle: “Luscious recipes and expert know-how for biscuits, cakes, sweet treats and desserts.”
Tibballs’ greatest victory here is not her knowledge – she ain’t called “The Queen of Chocolate” for nothin’! – it’s her relaxed way of making these deluxe looking recipes sound easy to prepare, so easy that an average home cook should have no trouble with a little effort.
From Macaroons to Honeycomb, Truffles to Brownies to Crumbles, Tarts to Eclairs to Mousse to Brûlees, Tiballs gives everything the most decadent choccie treatment imaginable, and triumphantly makes everything seem completely doable.
To her credit, there are lots of gluten free recipes here, and I spy several which could be easily adapted to GF with the right flour substitution.
If there is an opening, Kristen Tibballs’ Chocolate is a shoe-in for the new ‘Australian Chocolate Bible.’
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