The Great Book of Chocolate, Revised

“Even if you didn’t like chocolate, you would still be captivated by The Great Book of Chocolate for the sheer pleasure David Lebovitz takes in his subject. Reading the book is like having an expert at your side, guiding you through charming independent chocolate shops, introducing you to artisanal producers, and, of course, sharing beloved recipes that celebrate one of the world’s greatest ingredients—all with the rigor, wit, and sense of delight that are David’s signatures.”—Claire Saffitz, author of Dessert Person and What’s for Dessert“This is a book you’ll read from cover to cover, bake from often, and turn to as a guide for finding the world’s best chocolate.”—Dorie Greenspan, author of Anytime Cakes“David Lebovitz makes the chocolate world an even better place. Treat yourself to hisdelicious slice of chocolate lore and recipes.”—Nancy Silverton, author of The Cookie That Changed My Life

David Lebovitz has been a pastry chef and professional baker for most of his life. He spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned his website into a phenomenally popular blog, and now one of the top Substack newsletters in the food and drink category.

He is the New York Times bestselling author of numerous cookbooks, including My Paris Kitchen, The Perfect Scoop, Ready for Dessert, Revised, and Drinking French, and two memoirs, The Sweet Life in Paris and L’Appart.

He was named one of the top five pastry chefs in the Bay Area by the San Francisco Chronicle. Lebovitz has also been featured in Bon Appetit, Food & Wine, Cook’s Illustrated, Los Angeles Times, The New York Times, Saveur, Travel + Leisure, and more.