Cooking:

The New Taste of Chocolate
A Cultural & Natural History of Cacao with Recipes
Written by Maricel E. Presilla

Format: Hardcover, 256 pages
On Sale: November 24, 2009
Price: $35.00

<div>More than two hundred years ago, the great Swedish botanist Carolus Linnaeus christened the cacao tree Theobroma cacao, “food-of-the-gods cacao.” Truly, chocolate is the closest thing we mortals have to ambrosia. But not all chocolate is created equal, a fact we instinctively know when we bite into an exceptional piece of... Read more >

Chocolate Bliss
Sensuous Recipes, Spa Treatments, and Other Divine Indulgences
Written by Susie Norris

Format: Hardcover, 160 pages
On Sale: October 20, 2009
Price: $16.99

Need more chocolate in your life?

CHOCOLATE BLISS is a celebration of all things chocolate: types and flavors, health and beauty benefits, origins, baking secrets, ecological influences, and gifting delights. With must-have recipes like Fudgey Hearts of Darkness, antioxidant-rich offerings like Blueberry Cocoa Nib Crumble, and luxurious indulgences like Salty Chocolate Body... Read more >

Chocolate Epiphany
Exceptional Cookies, Cakes, and Confections for Everyone
Written by Francois Payard and Anne E. McBride

Format: Hardcover, 272 pages
On Sale: April 29, 2008
Price: $35.00

Celebrated French pastry chef and owner of one of New York City’s favorite bakeries presents an impressive and comprehensive dessert cookbook with recipes for everything chocolate, from easy cookies to showstopping cakes.

On any given weekend at the esteemed New York City institution Payard Pâtisserie & Bistro, locals and tourists swoon over... Read more >

The Ghirardelli Chocolate Cookbook
Recipes and History from America's Premier Chocolate Maker
Written by Ghiradelli Chocolate Company
Photographed by Leigh Beisch

Format: Hardcover, 160 pages
On Sale: December 1, 2007
Price: $19.99

America is experiencing a chocolate renaissance, and the epicenter is in the San Francisco Bay Area, where Ghirardelli has long been the standard-bearer for great chocolate. Domingo Ghirardelli first began making chocolate drinks for miners during the Gold Rush. In the more than 150 years since, the chocolatiers who have carried... Read more >

Hot Chocolate

Written by Michael Turback

Format: Trade Paperback, 160 pages
On Sale: September 1, 2005
Price: $9.95

No longer just a simple, syrupy sweet drink, today's hot chocolates are brimming with extraordinary flavors like cayenne, vanilla beans, Nutella, buttered rum, pistachios, wasabi, peanut butter, and malted milk balls. Featuring white chocolate foam, marshmallow cream, and frozen and fondue versions, the 60 recipes presented in Hot Chocolate are setting... Read more >

Pure Chocolate
Divine Desserts and Sweets from the Creator of Fran's Chocolates
Written by Fran Bigelow and Helene Siegel

Format: Hardcover, 248 pages
On Sale: October 26, 2004
Price: $35.00

The most stylish, approachable, and mouth-watering chocolate cookbook ever, from award-winning chocolatier Fran Bigelow

In 1982, Fran Bigelow proudly opened the doors to Fran’s Chocolates, a boutique storefront styled after European chocolate salons, where she could showcase the pure flavors of the exquisite confections she had spent years perfecting. Chocolate lovers in...

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The Great Book of Chocolate
The Connoisseur's Guide with Recipes
Written by David Lebovitz

Format: Trade Paperback, 176 pages
On Sale: April 15, 2004
Price: $16.95

The Great book every chocophile has been waiting for, pastry chef David Lebovitz's guide is a jam-packed snapshot of the global chocolate picture. In this compact volume, he gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits... Read more >

The New Taste of Chocolate
A Cultural and Natural History of Cacao with Recipes
Written by Maricel E. Presilla

Format: Hardcover, 208 pages
On Sale: October 1, 2000
Price: $32.50

Cacao importer and chocolate expert Maricel Presilla takes chocoholics to new territory—to the almost primeval plantations of Latin America, where the world's first, and today's finest, cacaos are grown. Presilla, who is at the forefront of the revolution in fine chocolate making, explains that the flavor and quality of chocolate depend... Read more >