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Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone

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HC :
272 Pages
Clarkson Potter (Crown)
Pub. Date:
Apr 29, 2008
Color Photographs
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“François shares generations of pastry expertise and talent in this chocolate lover's bible, with every recipe more delicious sounding than the last.”
—Gale Gand, executive pastry chef/partner of Tru and Cenitare

“Think about a major league chocolate player, and François Payard's name tops the roster. In Chocolate Epiphany he covers all the bases with chocolate, and in doing so hits a home run.”
—Marcel Desaulniers, author of I'm Dreaming of a Chocolate Christmas

“François makes chocolate desserts we all dream about–fortunately, he also makes books we can all bake from. Whoever said, ‘You can’t have your cake and eat it too,’ clearly hasn’t seen Chocolate Epiphany.
—Dorie Greenspan, author of Baking From My Home to Yours

“Through this dazzling collection of one-of-a-kind recipes, renowned pastry chef, par excellence, François Payard promises a chocolate epiphany for chocolate lovers everywhere. You won’t be able to resist baking the Triple Chocolate Financiers and the Chocolate Cherry Gateau Basque.”
—Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures

“The recipes are simple, soulful, and sophisticated, with aromas and flavors that seem to leap from the page: you’ll want to stop reading and start baking.”
—Alice Medrich, author of Pure Dessert and Bittersweet

“Once again, François Payard demonstrates his talent as a great pastry chef and chocolate master, at the height of his art, in sharing his best chocolate recipes along with detailed instructions making it possible for everyone to prepare these dream desserts at home. Without François, the pastry landscape of New York and the United States would not be what it is today.”
—Pierre Hermé, pastry chef/owner of Pierre Hermé, Paris and Tokyo

“As a third generation baker, François Payard has many tricks of the trade to share with us. Chocolate Epiphany is the perfect blend of his creativity, his knowledge of classic French pastry, and his love affair with the American sweet tooth.”
—Daniel Boulud, chef/restaurateur

“I love François's brilliant new book Chocolate Epiphany. Creations such as the chocolate pavlova, beignets, gâteau basque, and savarin are the inventions of one of the best pastry chefs of our time, who never fails to inspire and delight.”
—Eric Ripert, executive chef/co-owner, Le Bernardin

Related Categories:

Desserts, Chocolate

Other Books By This Author:

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