This book will teach you everything you need to know about chocolate. 

F&W Editors
November 17, 2014

Getting a chef to pick a favorite cookbook is like asking a parent to choose her most-loved child. But F&W pressed great cooks around the country to reveal their top picks of all-time.

The Chef: Ghaya Oliveira

The Book: Au Coeur des Saveurs by Frederic Bau (1998)

“Frederic Bau is the head chef of Valrhona’s Ecole du Grand Chocolate in Tain l'Hermitage,” Oliveira says. “The book is simple and it’s sensational. It teaches you everything from A to Z. I think it’s good for any beginner to start with the techniques. It teaches you detailed things about the chocolate, about the cocoa butter, and all the components of the cacao and everything. To me, it’s a bible.”

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