Chocolat

“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

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.