Fifty luscious recipes including exquisite cakes such as French Chocolate Cake pies and pastries such as Chocolate Banoffee Pie, as well as cookies, brownies and muffins, and recipes for special occasions. Working with chocolate can be tricky but clear step-by-step photographs should help ensure success every time whatever your expertise. The text also gives advice on choosing the best quality ingredients and using specialist equipment.
Elizabeth Wolf-Cohen has always loved food and cooking, and was trained at the Ecole de Culsine La Varenne in Paris. She continued working in Paris, both at La Varenne, and at renowned restaurants such as Au Quai d'Orsay and Chez Maxim. Originally from the United States, Elizabeth moved to London in 1980 and worked as an editor for 5 years. Since then she has made a career in writing cookbooks and magazine articles as well as styling food for photography.