Chocolate

B.J. Busch is associate librarian, Access and Information Services,
Cameron Library, University of Alberta.

Jean Paré’s Chocolate is one in a series of small, easy-to-use
specialty cookbooks Company’s Coming has recently launched. All of the
recipes are new, and the format—similar to Paré’s established
larger series—tried and true. The book begins with a brief history of
chocolate, and has a section on storing and using chocolate products.
Though not coil-bound, the pint-sized books are designed to lie flat on
the counter. There are more than 50 chocolate recipes to choose from,
including muffins, cheesecakes, squares, cookies, and mousses, along
with a section on how to make chocolate garnishes such as curls, leaves,
shavings, etc., and full-color pictures showing the final creations.
This is truly a decadent cookbook and a major tease for chocoholics
(imagine having chocolate chip muffins for breakfast, accompanied by
chocolate butter). Unlike most cookbooks published these days, the
recipes include no fat, calorie, or nutritional information. Given the
nature of book, it is probably just as well.