Chocolat: Parisian Desserts and Other Delights

For a limited time we have copies signed by Aleksandra Crapanzano.

In a moment when nearly every cookbook leans on full-color photography, Chocolat stands apart—confidently illustrated, elegantly written, and deeply rooted in French pastry traditions. It’s the second collaboration between food writer Aleksandra Crapanzano and artist Cassandre Montoriol, and like their earlier book Gâteau, it has charm, restraint, and real staying power.

The more than 100 chocolate desserts here range from unfussy to elaborate: a press-in chocolate tart crust for beginners, a white chocolate–citrus loaf cake with modern appeal, and a traditional Opera cake layered with coffee buttercream and dark chocolate ganache.

 Crapanzano’s writing is as transporting as the recipes—precise, lyrical, and full of the kind of context that helps readers understand not just how to bake, but why things work.

This is chocolate in all its forms: cakes, tarts, cookies, candies, sauces, and even pâte à tartiner (a homemade version of Nutella). Whether you’re after a simple weeknight treat or a grand showstopper, Chocolat offers the tools—and the spirit—to carry it off.

Hardcover. Color illustrations throughout.