Chocolat: Parisian Desserts and Other Delights(Essential Parisian Recipes)

From the bestselling, James Beard Award–winning food writer and author of Gâteau comes a beautifully illustrated cookbook that celebrates the French love affair with chocolate, featuring over 100 elegant recipes. In France, chocolate is more than a treat—it’s a daily essential, and in Paris, it’s nothing short of an obsession. At the legendary food market Épicerie Bon Marché, hundreds of square feet are dedicated to everything chocolate, from biscuits and bonbons to baking bars and luxurious tins of drinking chocolate. At home, chocolate shines in creations like pâte à tartiner (homemade Nutella) and gâteau au chocolat, a rich, nearly flourless cake with a texture that dances between mousse and moist crumb. The recipe for this cake in Chocolat is the little black dress of desserts: simple yet irresistible. While desserts like profiteroles, éclairs, or bûches de Noël require some practice, many chocolate desserts are easy to make, thanks to chocolate’s minimal need for additional ingredients. Alongside the user-friendly recipes are stunning illustrations by Parisian artist Cassandre Montoriol, providing a visual feast that enhances the rich flavors of the desserts described. Whether a dark chocolate mousse served whimsically in an ice cream cone or a lavender chocolate tart to delight your lunch guests, Chocolat celebrates simplicity and endless versatility—a must-have for your cookbook shelf, promising inspiration with every page.

About the Author :
Aleksandra Crapanzano received the M.F.K. Fisher for Distinguished Writing from the James Beard Foundation and the Gourmand World Cookbook Award in Pastry. A longtime food columnist for The Wall Street Journal, she is also the author of Gateau, The London Cookbook, and Eat. Cook. LA., and her work has been widely anthologized, most notably in Best American Food Writing. She has been a frequent contributor to Bon Appetit, Food & Wine, Food52, Saveur, Town & Country, Elle, The Daily Beast, Departures, Travel + Leisure, and The New York Times Magazine.  She has worked in the film world, consults in the food space, and serves on several boards with a focus on sustainability. Aleksandra grew up in New York and Paris. She is married to the writer John Burnham Schwartz, and they live in New York with their son, Garrick, and Bouvier des Flandres, Bison.

Review :
“Enchanting and beautifully written.” —Nigella Lawson “A portrait of the Paris-centric world of haute chocolaterie.” —New York Times “A talented writer… Crapanzano offers an array of chocolate confections from the French pastry kitchen.” —Sheryl Julian, The Boston Globe “A beautifully illustrated collection of over 100 Parisian chocolate desserts... a must for the home baker in your life (or the Great British Bake Off fan).” —Town & Country  “In Chocolat, the author’s gourmandise and passion for the star ingredient oozes from the page. Gently, she prods us to get baking... She reveals rare generosity [and] even coaxes the beginner baker to unleash their own creativity.” —Sylvie Bigar, Forbes “Stuffed with more than 100 elegant, accessible recipes... simply paging through the cookbook is a delectable feast.” —Airmail “Aleksandra has produced the most delicious masterpiece. With the perfect balance of precise techniques, unbounded creativity, and personal feeling, this book is a definite must-have for all chocolate fans.” —Alain Ducasse “Aleksandra is a passionate writer and storyteller. I love every one of her French recipes in Chocolat, which not only shows how the finest chefs in Paris make simple and delicious chocolate confections, but also features classic delights like cakes, tarts, and cookies for beginners to make at home. This book is a must-have.” —Daniel Boulud “Chocolat is deliciously dangerous. Aleksandra seems to have seduced the greatest French cooks into revealing their secrets for the most sublime chocolate mousse, soufflés, tarts and more. And best of all, the recipes really work! If you love Paris and you love chocolate—and who doesn’t?—this is the book for you.”  —Ruth Reichl