From classic cakes, tarts, and cookies, to newfangled churros, marshmallows, and pain perdu, the recipes in this week's Cook the Book selection all have one key ingredient in common: chocolate, and lots of it. In Chocolate Epiphany, fêted French pastry chef François Payard (owner of New York's acclaimed Payard Pâtisserie & Bistro and author of two previous cookbooks, Bite Size and Simply Sensational Desserts) turns his attention exclusively to chocolate, in all its luscious incantations. The 100 recipes range in difficulty from simple-yet-impressive chocolate crème brûlées and chocolate-honey madeleines (perfect for beginner home cooks) to show-stopping chocolate gâteau de crêpes with green tea cream and chocolate pavlovas with chocolate mascarpone mousse (a sumptuous challenge for ambitious bakers). According to François,...
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