Originally published: New York, NY: Warner Books, 1990.

Presents a collection of 125 recipes in which chocolate plays a key role, including such treats as brownies, chocolate cake, ice cream, soufflées, and crepes.

These days, people are accustomed to seeing chocolate labeled 54%, 61%, or 72% on grocery store shelves, but some bakers are still confused by what the labeling

For the connoisseurs who prized Cocolat--Medrich's award-winning book of lavish chocolate desserts--here is the brilliant follow-up cookbook of delicious, amazi

A refreshing change in every respect When you are working with great ingredients, you want to keep it simple. You don’t want to blur flavor by overcomplicatin