It's Chemistry 101 all over again. But never have science textbooks featured close-to-three-dimensional photographs (courtesy of pro Maren Caruso), such an elegant array of recipes (more than 60), and ideas and flavors that will bowl over every reader. Yet consider that the main author is Michael Recchiuti, a San Franciscan called the Picasso of chocolatiers, and that his cohort, Fran Gage, once owned a locally esteemed patisserie and now writes for national gourmet-type publications. That combination of expertise creates a beyond-the-novice collection of both recipes and information that chocoholic bakers will be hard-pressed to do without. Unusual flavors (for instance, key lime pears and lavender vanilla ganache) and two-page features (Michael shopping for produce at a Bay-area farm, for instance) culminate with cooking directions to produce a book that's so much more than a coffee-table object. Just adopt the chef's philosophy: Respect it and give it time. Barbara JacobsCopyright © American Library Association. All rights reserved
About the Author
Michael Recchiuti started his chocolate business in San Francisco in 1997 after a successful career at some of the top restaurants in Philadelphia. His chocolates were soon recognized for their sophistication and originality, and they have been featured in the New York Times, Food & Wine
, and many other publications. He lives in San Francisco.
Fran Gage owned the award-winning Fran Gage Patisserie Française in San Francisco for ten years. She now writes about food for the San Francisco Chronicle, Saveur,
and Fine Cooking
, among other publications, and has published several books, including Bread and Chocolate
and A Sweet Quartet
. Gage lives in San Francisco.
Maren Caruso is a San Francisco-based photographer who specializes in food photography. Her work has appeared in Wine and Spirits, Chocolatier
, and Taste
magazines, and in the STC books Grilling and Barbecuing
and Great Grilled Cheese