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* Includes more than 50 location and food photographs.
* The New York Times on Lebovitzs first ook: "Instructions are clear and simple, and the recipes are so good that it becomes clear what a master baker he is."
A delightful, though unfortunately short, appreciation of one of the world's great subjects.Published 1 month ago by Gregory M. Moshnin
David is a very interesting and devoted food writer. This book is filled with more than recipes. It offers a big realm of topics about chocolate, and it is fun to have in my... Read morePublished 2 months ago by Marshall Rothman
I started this book (I'm a good book starter) and within a few pages learned sweet new things about chocolate. Read morePublished 4 months ago by krystalbird
This is a well researched book. Sadly, most of the author's articles are readily available online and the recipes are few.Published 7 months ago by J. Zapanta-Andrada
Wanted a general overview of chocolate. The reference section was useful and the book gave me the basics to read more detailed works.Published 12 months ago by John R Gainor
A very nice addition to my kitchen library. I would recommend this to the intermediate baker. There are other books more suited to beginners.Published 14 months ago by Joseph G. Lurker
David Lebovitz wrote a nice reference book. Good tips. It was required for school and I am glad! 5 starsPublished 14 months ago by NRL
Love the recipes. Easy to read and follow.
Love the scone recipe and have already made that twice and everyone love it.
This book is as much a text book as a cookbook!! It gives ALL the information anyone could possibly need to become a chocolate expert!! Read morePublished 16 months ago by vkramer