Cocolat: Extraordinary Chocolate Desserts

Cocolat was my debut. Recipes for the best desserts from my former San Francisco Bay Area dessert company are dished up here, with enormous detail so that motivated home cooks or budding pastry chefs could produce them. Years later, I’m honored to know that Cocolat inspired countless young bakers and chefs to follow their own sweet dreams.

The Dover Edition is revised and updated with a new introduction and new information including an indispensible guide so that today’s baker can select the correct chocolate, cocoa, and flour to make the original recipes work as perfectly now as they did when we all had fewer and simpler ingredients and types of chocolate to chose from!

In addition to being gorgeous, Cocolat was a working cookbook—for home bakers and professionals alike. I’m grateful to Dover for allowing me the opportunity to make it work once again, for new generations of bakers and cooks.

Cocolat swept the major cookbook awards for 1990—

1991 Cookbook of the Year, James Beard Foundation
1991 Perrier Best Food Photography, James Beard Foundation
1991 Julia Child Award: Best First Cookbook, IACP
1991 Best Book: Bread, Other Baking and Sweets, IACP
2010 Named one of the best thirteen baking books, James Beard Foundation