Great Book of Chocolate or Simpler the Better

Great Book of Chocolate: The Cocolate Lover's Guide with Recipes

Author: David Lebovitz

DAVID LEBOVITZ was a pastry chef at Chez Panisse for 12 years and at Bruce Cost's critically acclaimed Monsoon restaurant in San Francisco. He attended Callebaut College in Wieze, Belgium, and has trained at the Ecole Lenotre in Paris. Named one of the top five pastry chefs in the Bay Area by the San Francisco Chronicle, he teaches cooking classes throughout North America and leads culinary tours in Paris and other European cities. He is the author of Room for Dessert and Ripe for Dessert (both HarperCollins), and a collaborator on The Baker's Dozen Cookbook (Morrow). His articles have been published in numerous magazines and newspapers. David lives in San Francisco and Paris.

Interesting textbook: Certified Ethical Hacker Exam Prep 2 or The Secret History of al Qaeda

Simpler the Better: Easy Italian

Author: Leslie Revsin

125 quick-and-easy recipes for swift, sophisticated cooking

Today’s home cooks demand books that provide quick, convenient ways to serve tasty meals. That’s what The Simpler The Better series is all about. This unique cookbook features 125 short, fabulously appealing Italian recipes that require only three to eight ingredients, three easy steps, and a maximum cooking time of 30 minutes. From savory soups to sweet desserts, readers can choose among such delights as Rosemary-Pepper Pizza Bread; Fresh Arugula, Blood Orange, and Fennel Salad; Linguini with Butter, Parmesan Cheese, and Mushrooms; Chicken Breast with Pancetta and Sage; and Figs with Orange and Basil. Acclaimed chef Leslie Revsin makes the recipes accessible but inventive enough to serve for company as well as for everyday dinners.