Savor Bookshelf

A Year In Chocolate

Author: Jacques Torres

Hardcover

This ultimate chocolate calendar provides creative desserts for all occasions.  Torres' recipes range from the elegant to the everyday.  All are clear and concise largely using grocery store ingredients in creative and unusual combinations.  From the deliciously frivolous to the fantastic, this cookbook will not disappoint.

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Bittersweet 

Author: Alice Medrich

Hardcover

Medrich generously shares her secrets from 30 years of cooking, writing and teaching about chocolate in her award winning cookbook entitled "Bittersweet".  Straight forward instruction is flourished with a wealth of tips, techniques and notes on substitutions resulting in a formula that removes much of the intimidation factor from working with high quality chocolate.  She clearly strives to make sure that her superbly delicious recipes are doable by the novice and enticing to professionals.  Passion and personality shine through to make cooking with her a truly delectable experience.

Chocolate Decorations

Author: Jean-Pierre Wybauw

Hardcover

Your chocolate culinary library is not complete without Wybauw's book that exclusively focuses on decorations.  Ribbons and spirals and waves - Oh My!  Stencils and lattice and foil - Oh Boy!  Every professional technique imaginable from the simple to the sublime in this 200 page guide to chocolate artistry.

Chocolate Desserts by Pierre Hermé

Author: Dorie Greenspan

Paperback / Hardcover

A collector's prize for anyone with an obsession for chocolate or great dessert cook books. The photographic artistry helps to perpetuate Pierre Herme's reputation as the Picasso of Pastry.  He makes the sublime suprisingly attainable in this wonderful collaboration with author Dorie Greenspan.

Chocolate Epiphany:  Exceptional Cookies, Cakes & Confections for Everyone

Author: Francois Payard

Hardcover

"Chocolate elegance" are the only words to describe this book.  Beginning with the alluring photos to the French character of the recipes, Payard turns his attention to chocolate with fantastic results. The section on cakes is particularly rich with the overall variety of the recipes in this book awe inspiring.  Fit for even the finest patisseries this New York chef shows how glorious confections can easily be made at home.