6p
Join us for a very special evening as we celebrate James Beard award winning writer Aleksandra Crapanzano's new cookbook Chocolat: Parisian Desserts and Other Delights. Aleksandra spent years living in Paris, and her recipes are blended with the history, personal memories, and first-hand experiences of a true insider.
We are also thrilled to welcome back the award-winning New York Times food columnist and prolific cookbook author Melissa Clark who will moderate.
Expect a conversation with Aleksandra + Melissa, Q + A with all of you, and a book signing. Books and beverages will be for sale on premises. Preorder and guarantee your book above.
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About the book:
This fall, James Beard Award–winning writer Aleksandra Crapanzano releases her newest cookbook, Chocolat: Parisian Desserts and Other Delights. A follow-up and natural companion to her bestselling book Gâteau, which celebrated the casual cakes Parisians bake at home, Chocolat focuses readers’ attention on chocolate, decidedly France’s favorite ingredient. Aleksandra spent years living in Paris, and her recipes are blended with the history, personal memories, and first-hand experiences of a true insider.
In France, chocolate isn’t just a treat—it’s an everyday essential, and in Paris, an object of obsession. From the classic gâteau au chocolat, a nearly flourless cake that’s the little black dress of desserts, to whimsical creations like mousse au chocolat served in cones and lavender-scented tarts, Chocolat blends timeless French technique with playful Parisian flair. Equal parts cookbook, cultural dispatch, and indulgent inspiration, Chocolat is a must-have for anyone enchanted by the sweet life.
Beautifully illustrated by Parisian artist Cassandre Montoriol, Chocolat features over 100 elegant, meticulously tested recipes that showcase chocolate’s simplicity, versatility, and irresistible charm. Chapters include:
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Les Biscuits: Highlights the breadth of chocolate cookies, from the familiar – Meringues and Chocolate Financiers – to the elevated – Molten Chocolate Macarons and Chocolate Pistachio Sablés.
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Les Gâteaux: Explores the humble brilliance of homemade cakes with recipes for Chocolate, Candied Orange and Grand Marnier Loaf Cake; Marbled Chocolate and Cardamom Bundt Cake; and Gâteau Soufflé au Chocolat.
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Les Tartes: Showcases traditional tarts to suit every palate from Dark Chocolate Lavender to Chocolate Ganache and Raspberry, not to mention an exquisite Chocolate Caramel Tart from Ritz Paris.
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Mousse and More: Yes, a whole chapter on mousse! Think rich and classic Creamy Mousse, an ethereal Light Mousse, and a very contemporary Caramelized White Chocolate Cardamom mousse.
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The Chic, Delicious and Playful: Showstopping desserts abound in this whimsical chapter celebrating Parisian favorites including Chocolate Crêpes; Marquise au Chocolat; and a Pistachio, Cardamom, Rose and White Chocolate Dacquoise.
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Le Chocolat Chaud: Dating back to Louis XV, chocolat chaud has been an indulgent delight for centuries. This chapter, with its Dirty Hot Chocolate; Mocha Hot Chocolate with Dark Rum; and Grand Marnier Hot Chocolate, will have readers revisiting this childhood favorite with grown-up delight.
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Truffles and Caramels: Revealing just how simple it is to make a spectacular batch of truffles or caramels, this chapter includes recipes for Chocolate Hazelnut Truffles; Raspberry Truffles; and Dark Chocolate Caramels
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Les Bûches de Noël: Perfect for the holiday season, this chapter gives detailed instructions on making this iconic French cake, traditionally eaten on Christmas. Think Bûche de Noël au Café and Bûche de Noël aux Marrons, and, with a nod to Italy, an easy, addictive Tiramisu Bûche de Noël.
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To Soak, To Sauce, To Coat, To Fill, To Ice, To Drizzle, To Spoon, To Glaze, and Perchance, To Dollop: The name says it all… but wait, there’s more: Homemade Nutella, Chocolate Ganaches, and glistening Glazes.
ALEKSANDRA CRAPANZANO ◤is a cookbook writer, screenwriter, consultant, and Wall Street Journal food columnist. Recipient of the M.F.K. Fisher Award for Distinguished Writing from the James Beard Foundation, and the Best in World Gourmand Global Cookbook Awards, Aleksandra is the author of The London Cookbook, Eat. Cook. L.A., Gâteau: The Surprising Simplicity of French Cakes, and now Chocolat. Her work has been anthologized, most notably in Best American Food Writing, and her recipes and essays may be found in most of the major magazines, including The New York Times, The Atlantic, Town and Country, and Bon Appetit, and online on Food52, Epicurious, and Goop. Aleksandra is married to the writer John Burnham Schwartz, and they live in New York City with their son, Garrick, and Bouvier des Flandres, Bison.
MELISSA CLARK ◤ An award-winning New York Times food columnist, cookbook author, and cooking video personality, Melissa Clarkwrites about cuisine and other products of appetite. She earned an M.F.A. in writing from Columbia University. She’s won two James Beard Foundation awards and two IACP awards (International Association of Culinary Professionals), and her work has also been selected for the Best American Food Writing series. In 2012 she joined the staff of the New York Times, where she writes the highly popular Food Section column, A Good Appetiteand has starred in over 100 cooking videos. She is a frequent guest on NBC’s The Today Showand is a regular guest host on APM’s The Splendid Table. In addition, Melissa has written 45 cookbooks, including the best-selling Dinner In French, and the IACP-award winning Dinner, Changing the Game. Her forthcoming book, Dinner In One (September 2022), elevates one-pot meals to the truly exceptional.