FoodReference.com Logo

Recommended Books Section

FoodReference.com
Cookbooks; Culinary Biographies & Memoirs; Food History, Science & References

Home       Food Articles       Food Trivia & Facts       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

 You are here > Home

COOKBOOKSC: 'Cake' to 'Culinary' >  Chocolate for Breakfast

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines for Food & Beverage professionals. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

Chef with red wine glass

Chocolate for Breakfast: Entertaining Menus to Start the Day with a Celebration From Napa Valley's Oak Knoll Inn

 

by Barbara Passino

Description
With over 100 detailed recipes and 260 full color photographs, this lavishly illustrated cookbook is the ultimate tribute to the world's favorite indulgence. Chocolate connoisseur and chef extraordinaire Barbara Passino is renowned for her sinfully decadent breakfasts, which she serves daily at the luxurious Oak Knoll Inn, situated in the heart of Napa Valley, California. "Chocolate for Breakfast" is a sumptuous collection of Barbara's passion-filled techniques, philosophies and anecdotes, all presented in easy-to-follow recipes and illustrated with the spectacular photography of renowned photographer Marc Hoberman. Menus with a chocolate twist inspired from cultures around the world are presented, including Italian, French, Asian, Moroccan, Spanish and American, as well as some fun surprises such as breakfast ideas for Valentines Day, the secret to making a perfect bed (who says breakfast has to be at the table?), a Chocolate-y proposal and a lot more.

About the Author
Marc Hoberman is a photographer, designer, author and director of The Hoberman Collection, a publisher of luxury photographic coffee table books. From a young age he has travelled the world, camera in hand, capturing the striking images that have earned him his reputation. Commissioned by many prestigious organisations and publications including Vogue, Historic Royal Palaces and the Elton John Aids Foundation, he is also an official photographer for the British Academy of Film and Television Arts, working with many of the world's leading movie stars. Marc lives in London with his wife Sarah. Barbara Passino is the proprietor/chef of Oak Knoll Inn, a luxurious, intimate inn nestled amidst rows of grapevines in Napa Valley, California's Wine Country. Her decadent breakfasts have become the stuff of California legend and attract people 'in the know' from all over the world. Leaving behind 15 years in the world of finance, Barbara took a break from creating the mutual fund business at Charles Schwab and studied with master chef Marcella Hazan in Venice. Hungry for learning about other cultures through the way food is incorporated into daily life, Barbara combined travel with the study of cooking and was inspired to turn her passion into a full-time dream-come-true, in the heart of Napa Valley with her husband John. All of this culminated in the greatest breakfasts imaginable.

 

 

 RELATED PAGES:

Cake Art        Canal House Cooking Volume No. 7        Cape Cod Table        Caribbean Food        Celebrate: Italian Style        Celebrating the Seasons        Cheater BBQ        Chef's of RodnReel        Chef's on the Farm        Chicken Soup for the Soul        Chicken Soup for the Dieter's Soul        Chocolate for Breakfast        Cholesterol Down        Cholesterol: Food, Facts and Recipes        Christmas 101        The Christmas Table        Cider Beans, Wild Greens, & Dandelion Jelly        Classic Breads        CloneBrews        Cocktails by Flavor        Cocktail Primer        College Student's Guide to Eating Well on Campus        The Colonial Williamsburg Tavern Cookbook        Come In, We're Closed        Complete Book of Pies        Complete Book of Raw Food        Complete Guide to Gluten Free & Dairy Free Cooking        Complete Idiot's Guide to Grilling        Idiot's Pizza and Panini        Idiot's Guide to Vegan Cooking        The Complete Vegan Kitchen        The Complete Whole Grains Cookbook        Cook In A Class        Cookbooking        The Cookbook Decoder        Cookie Craft        Cookie Craft Christmas        Cookies to Die For!        Cookie Swap!        Cooking for Two        Cooking the Cowboy Way        Cooking New American        Cooking at Home        Cooking 1-2-3        Cooking Green        Cooking School Secrets        Cooking with Shelburne Farms        Cooking Your Way To Romance        Country Cooking of France        Country Living Eating Outdoors        Country Living Flavors        Country Living Great Cakes        Crab        Creative Cakes Anyone Can Make        Crepes, Waffles & Pancakes!        Cucina Ebraica        Cucina Povera        CIA Cookbook        Cutie Pies

 

 

 

Home       About & Contact       Food History Articles       Interviews       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

Popular Pages

Free Business and Tech Magazines