At one of our recent Talks & Tastes events at the 92nd Street Y, famed NYC pastry chef François Payard mentioned that Guittard is the chocolate he uses in all his goods. The San Francisco-based family-owned chocolate manufacturer, now being run by its fifth generation, may be better known on the American west coast than elsewhere, but as Chef Payard’s comments indicate, it is very well regarded. This smartly styled straightforward collection of recipes by the founder’s great-great-grandaughter offers a good-looking mix of popular standards, European-inspired goodies, and accessible innovations. A chocolate persimmon cake caught our eye, as did a chocolate raspberry tart. N.b. The recipes here do call for specific Guittard products. That’ll be your call.
Color photographs throughout. Paperback