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Chocolate
 Chocolate Epiphany
Francois Payard
The title, Chocolate Epiphany, suggests the pushing of borders in chocolate usage. However Francois Payard, one of the great pastry chefs working in the United States today, in this book is reworking classic desserts in chocolate rather than pushing chocolate work forward. What you will find here are desserts such as chocolate versions of gateau basque, Paris brest, and even an updated Black Forest cake. One of the strengths of the book is the basics section with instructions for all those things every dessert maker needs to know: pastry cream, toasted nuts, praline paste, tart dough… Colour photos. Hardcover, 272 pp. $40.00.
 Chocolate
Ramon Morato
Though not yet 40, Ramon Morato is, after almost a decade of running the only Spanish school dedicated to chocolate, Aula Chocovic, one of the culinary world’s great chocolate experts. This book is the culmination of his experience in working with international pastry chefs - fulfilling the need for creative ideas conveyed by exquisite photographs combined with highly technical information. Morato’s recipes cover beverages, jams and creams, cakes both large and individual, desserts, petits fours, snacks, and chocolates. There is also a section devoted to raw materials and to hygiene. Hardcover, 611 pp. $215.00.
 Chocolates & Confections
Peter P. Greweling
In the heavily chronicled world of chocolate, this book, written by a professor of baking and pastry arts at the Culinary Institute of America, stands out for its clear instructions for creating chocolates and for troubleshooting when things go awry. The endpapers featuring all manner of mouthwatering chocolates is almost worth the price of the book in itself. Hardcover, 388 pp. $79.99.
 Chocolate
Decorations
Jean-Pierre Wybauw
These are not the sort of chocolate creations one eats. One marvels at them,
celebrates them as works of art, and wonders what genius possessed the skills
to create them. To say Wybauw is one the premiere chocolate artisans in the world
may be an understatement. In this, his latest volume, professionals can learn
some of his secrets. The rest of us can just ooh and ahh. Hardcover, 200 pp.
$120.00. (Fine Chocolates, Great Experience by Wybauw is also
in stock. $120.)
 Fine
Chocolates Great Experience
Jean-Pierre Wybauw
An intensive treatise on artisinal chocolates for the professional, a glorious
coffee table book for the rest of us. Wybauw, the premier chocolatier at Callebaut,
has lectured throughout the world, and here imparts his technical knowledge and
recipes for some of the most delectable chocolates we have ever seen. Hardcover,
226 pp, $120.00.
Making Artisan Chocolates
Andrew Garrison Shotts
The chart featuring tempering temperatures for specific brands of chocolate, alone, makes this book worth buying but there are many other good reasons to own it. With inspired combinations and easily accessible information (via charts, step-by-step photos) it is a book that is both attractive and workman-like. Formerly corporate pastry chef for California-based Guittard Chocolate, Shotts, as owner of Garrison Confections, is now among the top ten American artisinal chocolatiers. Colour photos. Softcover, 176 pp. $32.95.
 Cooking With Chocolate
Avner Laskin
A mouthwatering book on chocolate with sophisticated recipes but detailed instructions that even beginners will be able to follow. There are both sweet and savory recipes, and many innovative dishes and desserts to try. For example, Chocolate Cheese Ravioli and Chocolate Tuile Cones with a chocolate and brandy filling. Colour photos. Hardcover, 112 pp. $12.99.
 Caramel
Trish Deseine
It’s sweet;it’s sticky; it’s rich. Caramel does it for
us in so many ways Aided and abetted by ruinously seductive photos,
the recipes, some of which combine sweet and savoury flavours, translate
childhood
memories for the adult palate. Softcover, 159 pp. $24.95.
 Chocolate
Trish Deseine
Comfort food descends into decadence in chocolate French toast
,rice pudding with a melted chocolate heart, and the darkest
chocolate cake ever.
Great recipes, great photos. Softcover, 159 pp. $24.95.
  300 Best Chocolate
Recipes
Julie Hasson
OK, so maybe we do need another chocolate book! Just in time for the holiday
baking season, or at any time you need a chocolate fix. Softcover, 381 pp.
$24.95
 Chocolate Fusion
Frederic Bau
For those who have enjoyed Au Coeur de Saveurs by
the same chef/author, this one will send you into chocolate ecstasy.
Wonderful research into taste & flavour.
Savoury and sweet recipes and of course stunning presentation. Forwards
by Pierre Gagnaire and Pierre Herme. Hardcover, 300pp.
$160.00
Chocolate Obsession
Michael Recchiuti & Fran Gage
Although there are a few dessert and beverage recipes in this seductively photographed
book, it is really for the confectioner, with amazing combinations - rose caramel
filling, mint tea ganache, tarragon ganache with candied grapefruit - for both
moulded and dipped chocolates. Hardcover, 199 pp, $49.00.
 Chocolate,
Chocolate
Lisa Yockelson
Lisa Yockelson’s puts the emphasis on homey chocolate desserts—lots
of bars, cookies, and cakes—rather than those multi- recipe extravaganzas
best suited to professional pastry chefs. Colour photos. Hardcover,
496 pp, $58.99.
 Chocolate
Mort Rosenblum
The author of A Goose in Toulouse (o/p) wraps a short
history of chocolate around a journey along the “chocolate trail” in
this celebration of almost everyone’s favourite indulgence. Softcover,
290 pp, $19.00.
 Sweets: A History of Candy
Tim Richardson
A sweetly bundled collection of facts about everyoneâs favourite indulgence!
From the earliest records of sweets in 8000 BC to today's bright
and innovative concoctions,
Richardson explores our fascination with (and inborn love of) sweets.
Anyone rewarded with British treats such as the Cadbury Flake bar
and Opal Fruits will enjoy the
biting comparison between British and American candies. Softcover,
392 pp. $22.95.
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