From the Publisher
* A compact connoisseurs guide, with recipes, to todays cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz.
* 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."
About the Author
DAVID LEBOVITZ is a former pastry chef at Chez Panisse. He is also a sought-after cooking instructor, a frequent contributor to food publications, and a popular blogger. He lives in Paris, France, where he leads chocolate tours of the city.