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by David Lebovitz (Author)
A completely revised edition of David Lebovitz's comprehensive guide to everything chocolate, featuring more than fifty rich and decadent recipes--including fifteen that are brand new--for chocolatey cookies, brownies, cakes, truffles, ice cream, and more.
"Reading the book is like having an expert at your side, sharing beloved recipes that celebrate one of the world's greatest ingredients--all with the rigor, wit, and sense of delight that are David's signatures."--Claire Saffitz, author of Dessert Person and What's for Dessert Pastry chef and professional baker David Lebovitz is a master of perfectly pitched desserts and irreverent humor--a combination that has won him and his books hundreds of thousands of fans. In this fully updated edition of The Great Book of Chocolate, Lebovitz discusses the history of chocolate, bean-to-bar producers, chocolate shops in Paris (and his time working in a Belgian chocolate shop!), while also sharing invaluable tips for baking with, sourcing, storing, and using everybody's favorite ingredient. Fifteen new recipes join Lebovitz's classics, for a total of more than fifty recipes, including Melting Chocolate Cakes, Chocolate Cherry Buttermilk Scones, Chocolate Espresso Cookies, Chocolate Chip Pecan Pie, Vegan Chocolate Marshmallows, and even a Chocolate Negroni. Featuring all new photography from Paris and San Francisco, The Great Book of Chocolate, Revised, is a sweet treat for home bakers and chocolate lovers alike.Author Biography
David Lebovitz has been a pastry chef and professional baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned his website into a phenomenally popular blog, and now one of the top Substack newsletters in the food and drink category. He is the New York Times bestselling author of numerous cookbooks, including My Paris Kitchen, The Perfect Scoop, Ready for Dessert, Revised, and Drinking French, and two memoirs, The Sweet Life in Paris and L'Appart. He was named one of the top five pastry chefs in the Bay Area by the San Francisco Chronicle. Lebovitz has also been featured in Bon Appétit, Food & Wine, Cook's Illustrated, Los Angeles Times, The New York Times, Saveur, Travel + Leisure, and more.
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Description
by David Lebovitz (Author)
A completely revised edition of David Lebovitz's comprehensive guide to everything chocolate, featuring more than fifty rich and decadent recipes--including fifteen that are brand new--for chocolatey cookies, brownies, cakes, truffles, ice cream, and more.
"Reading the book is like having an expert at your side, sharing beloved recipes that celebrate one of the world's greatest ingredients--all with the rigor, wit, and sense of delight that are David's signatures."--Claire Saffitz, author of Dessert Person and What's for Dessert Pastry chef and professional baker David Lebovitz is a master of perfectly pitched desserts and irreverent humor--a combination that has won him and his books hundreds of thousands of fans. In this fully updated edition of The Great Book of Chocolate, Lebovitz discusses the history of chocolate, bean-to-bar producers, chocolate shops in Paris (and his time working in a Belgian chocolate shop!), while also sharing invaluable tips for baking with, sourcing, storing, and using everybody's favorite ingredient. Fifteen new recipes join Lebovitz's classics, for a total of more than fifty recipes, including Melting Chocolate Cakes, Chocolate Cherry Buttermilk Scones, Chocolate Espresso Cookies, Chocolate Chip Pecan Pie, Vegan Chocolate Marshmallows, and even a Chocolate Negroni. Featuring all new photography from Paris and San Francisco, The Great Book of Chocolate, Revised, is a sweet treat for home bakers and chocolate lovers alike.Author Biography
David Lebovitz has been a pastry chef and professional baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned his website into a phenomenally popular blog, and now one of the top Substack newsletters in the food and drink category. He is the New York Times bestselling author of numerous cookbooks, including My Paris Kitchen, The Perfect Scoop, Ready for Dessert, Revised, and Drinking French, and two memoirs, The Sweet Life in Paris and L'Appart. He was named one of the top five pastry chefs in the Bay Area by the San Francisco Chronicle. Lebovitz has also been featured in Bon Appétit, Food & Wine, Cook's Illustrated, Los Angeles Times, The New York Times, Saveur, Travel + Leisure, and more.
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