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This is a fabulous cookbook, that I have cooked from for years. In many ways, Asquith was ahead of her time. Her recipes do not employ chemical leavening agents, resulting in cakes with pure and true flavors. The recipes are meticulously written, and those pairing chocolate with fruit are especially good. If you own a Rehrruchen pan, her recipe for Black Hole Cake is worth the price of the cookbook alone. I consider this cookbook a classic.
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An excerpt, interiors and a recipe from Cooking with Chocolate. an excerpt, interiors and a recipe from Eat Good Food. For images, bios, and recipes from recent cookbooks click here. From classic cookbooks click here.
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