Mast Brothers Chocolate

Mast Brothers Chocolate

A Family Cookbook / Rick Mast & Michael Mast ; Foreword by Thomas Keller ; Photography by Tuukka Koski

Book - 2013
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2014 James Beard Award Finalist 2014 IACP Cookbook Award Winner
Stories and recipes from the Mast Brothers, makers and purveyors of America's finest craft chocolate.
The Mast Brothers are pioneers of the bean-to-bar craft chocolate movement. Sourcing cocoa with unique flavor profiles from around the equator, they roast the beans in small batches to create truly handmade chocolate, one of the very few chocolate makers to do so. At their flagship factory and retail shop in Brooklyn, their distinctive bars are wrapped in exquisite custom papers that they have designed and are sold at specialty food shops around the country and around the world.

Many of the world's pre-eminent chefs, including Thomas Keller, Dan Barber, Daniel Humm, Alice Waters, and Alain Ducasse choose Mast Brothers Chocolate for cooking for its purity and distinctive tasting notes.

In MAST BROTHERS CHOCOLATE: A FAMILY COOKBOOK they share their unique story and recipes for classic American desserts like chocolate cookies and cakes, brownies, bars, milkshakes, and even home-made whoopie pie. There are mouthwatering savory dishes as well, like Pan-seared Scallops with Cocoa Nibs and Cocoa Coq au Vin. With striking color photographs throughout, this cookbook celebrates the vision and allure of Mast Brothers Chocolate, the leaders of the American craft chocolate movement and the choice of the world's great chefs.
Publisher: New York : Little, Brown, 2013
Edition: 1st ed
ISBN: 9780316234849
0316234842
Branch Call Number: 641.6374 MAS NVD
Characteristics: 276 p. : ill. (chiefly col.) ; 27 cm
Additional Contributors: Mast, Michael

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ksoles Jan 10, 2014

If you can get past its overly retro design, its pretentious essays focusing on the artisinal, its minimalist, detail-free recipe instructions and its photos of everything in mason jars, "Mast Brothers Chocolate" actually emerges as an interesting read.

After two Iowan brothers, who have relocated to Brooklyn, realize that they can make their own beer and bread and cake but that they don't know how to make chocolate, they set forth to become "craft chocolatiers" and eventually open a factory and retail store. After wading through their tedious journey, the recipes come as a pleasant surprise, at least to experienced cooks. The collection includes the obvious chocolate drinks, cookies and brownies but also features scallops topped with cacao nibs and a savoury chocolate cream sauce for pasta or meat.

Indeed, the book shines in its presentation of main dishes: homemade pork sausage and salad with cocoa balsamic vinaigrette inspire the reader far more than do peanut brittle and chocolate Rice Krispie treats. Still, all these recipes, with their emphasis on high-quality ingredients, should awaken taste buds to the delights of rich chocolate combined with spice, citrus and even wine.

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