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* 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."
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.
When I purchased this book I honestly thought it was going to be filled with Chocolate recipes. Gives lots of information about the trees, pods, etc. Read morePublished 1 month ago by Daniel H. Hansen
It has useful information on chocolate, and included places famous for making high end chocolate products.Published 8 months ago by Julia
Very interesting combination of commentary and information about chocolate!Published 9 months ago by Yvonne B.
David Lebovitz's book was easy to read, jam-packed with useful and unique information as well as great recipes and beautiful pictures. Read morePublished 10 months ago by Alison G.
A delightful, though unfortunately short, appreciation of one of the world's great subjects.Published 14 months 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 15 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 17 months ago by krystalbird