Bittersweet: Recipes and Tales From a Life in Chocolate

Mostly cookbook, with just enough memoir. Between chapters, I tell my story—my first taste of bittersweet chocolate, the opening and eventual sale of Cocolat, my first and second cookbooks, my work on the 1997 new Joy of Cooking, the early years of Scharffen Berger Chocolate, and everything in between. You might say it’s all about love, loss, and what I baked, ate, and learned. Even if you skip the stories, you still get the first book ever published in this country with recipes for cacao nibs, the first and only explanation and manual for using high percentage chocolates in baking and desserts, and one of the best explanations of tempering with instructions for nonscientists. A book for everyone passionate about chocolate.

2004 Cookbook of the Year, IACP
2004 Best Book: Single Subject, IACP
2003 Best of the Best Award, Food and Wine Magazine