A refreshing change in every respect When you are working with great ingredients, you want to keep it simple. You don’t want to blur flavor by overcomplicatin

The most stylish, approachable, and mouth-watering chocolate cookbook ever, from award-winning chocolatier Fran Bigelow In 1982, Fran Bigelow proudly opened the

These days, people are accustomed to seeing chocolate labeled 54%, 61%, or 72% on grocery store shelves, but some bakers are still confused by what the labeling

2017 James Beard Foundation Book Award nominee The most beautiful and comprehensive resource available for anyone facing food allergies — or cooking for someo

Presents easy-to-prepare dessert recipes for pies, puddings, tarts, cakes, and cookies, with discussions on ingredients, equipment, and food preparation.