The Great Book of Chocolate, Revised: The Chocolate Lover's Guide with More Than 50 Recipes

For a limited time we have copies signed by David Lebovitz.

David Lebovitz spent years as a pastry cook at Chez Panisse before decamping to Paris, where he has written a series of books—on ice cream, home baking, French food, French drink—that are as reliable as they are fun to cook from. This updated edition of his chocolate guide is a characteristic production: grounded in real knowledge, leavened with humor, and pointed squarely at adventurous home bakers.

The book covers more than recipes. Lebovitz walks through chocolate's history, the current bean-to-bar landscape, and the best chocolate shops in Paris, drawing on his own time working in a Belgian chocolate shop. There are practical sections on sourcing, storage, and baking technique, the kind of guidance that prevents expensive chocolate from being wasted on a poorly calibrated oven.

The more than fifty recipes, fifteen of them new to this edition, include:

• Black-bottom cupcakes
• Chocolate salted butter caramel lava cakes
• Glazed chocolate sauerkraut cake
• White chocolate custard with raspberries

That last recipe, and the sauerkraut cake, are good indicators of Lebovitz's range: this is not a book for people who want fudge brownies and nothing else. The recipes assume confidence without demanding professional skill.

For home bakers who take chocolate seriously — and know the difference between a book for enthusiasts and one for beginners.

Hardcover. Color photographs throughout.