巧克力大百科（修订版）：巧克力爱好者指南，含50多道食谱The Great Book of Chocolate, Revised-The Chocolate Lovers Guide with More Than 50 Recipes [A Baking Cookbook]David Lebovitz

基本信息

Publisher ‏ : ‎ Ten Speed Press

Publication date ‏ : ‎ May 5, 2026

Edition ‏ : ‎ Revised

Language ‏ : ‎ English

Print length ‏ : ‎ 192 pages

ISBN-10 ‏ : ‎ 0593836952

ISBN-13 ‏ : ‎ 978-0593836958

Item Weight ‏ : ‎ 1.25 pounds

Dimensions ‏ : ‎ 0.04 x 0.04 x 0.04 inches

基本信息仅供参考，具体以实物为准

书籍简介

大卫·莱博维茨 (David Lebovitz) 的巧克力百科全书全新修订版，收录了五十余款浓郁诱人的巧克力食谱——其中十五款为全新配方——涵盖巧克力饼干、布朗尼、蛋糕、松露巧克力、冰淇淋等。

“阅读这本书就像一位专家在你身边，与你分享他精心制作的食谱，赞颂世界上伟大的食材之一——巧克力。所有食谱都秉承了大卫一贯的严谨、诙谐和愉悦的风格。”——克莱尔·萨菲茨 (Claire Saffitz)，《甜点达人》(Dessert Person) 和《甜点吃什么》(What’s for Dessert) 的作者

糕点师兼专业烘焙师大卫·莱博维茨是一位技艺精湛的甜点大师，他以其独特的幽默感和对甜点的执着追求而闻名——正是这种特质为他和他的作品赢得了数十万粉丝的喜爱。

在这本更新的《巧克力大全》中，勒博维茨探讨了巧克力的历史、从可可豆到巧克力成品的生产商、巴黎的巧克力店（以及他在比利时巧克力店的工作经历！），同时还分享了关于烘焙、采购、储存和使用这种人人都爱的食材的宝贵技巧。除了勒博维茨的经典食谱外，本书还新增了十五个食谱，使食谱总数超过五十个，其中包括熔岩巧克力蛋糕、巧克力樱桃酪乳司康饼、巧克力浓缩咖啡饼干、巧克力碎山核桃派、纯素巧克力棉花糖，甚至还有巧克力内格罗尼鸡尾酒。

《巧克力大全（修订版）》收录了来自巴黎和旧金山的全新摄影作品，是家庭烘焙爱好者和巧克力爱好者的甜蜜之选。

A completely revised edition of David Lebovitz's comprehensive guide to everything chocolate, featuring more than fifty rich and decadent recipes—including fifteen that are brand new—for chocolatey cookies, brownies, cakes, truffles, ice cream, and more.

“Reading the book is like having an expert at your side, sharing beloved recipes that celebrate one of the world’s greatest ingredients—all with the rigor, wit, and sense of delight that are David’s signatures.”—Claire Saffitz, author of Dessert Person and What’s for Dessert

Pastry chef and professional baker David Lebovitz is a master of perfectly pitched desserts and irreverent humor—a combination that has won him and his books hundreds of thousands of fans.

In this fully updated edition of The Great Book of Chocolate, Lebovitz discusses the history of chocolate, bean-to-bar producers, chocolate shops in Paris (and his time working in a Belgian chocolate shop!), while also sharing invaluable tips for baking with, sourcing, storing, and using everybody's favorite ingredient. Fifteen new recipes join Lebovitz's classics, for a total of more than fifty recipes, including Melting Chocolate Cakes, Chocolate Cherry Buttermilk Scones, Chocolate Espresso Cookies, Chocolate Chip Pecan Pie, Vegan Chocolate Marshmallows, and even a Chocolate Negroni.

Featuring all new photography from Paris and San Francisco, The Great Book of Chocolate, Revised, is a sweet treat for home bakers and chocolate lovers alike.

作者简介

大卫·莱博维茨一生大部分时间都在从事糕点师和专业烘焙师的工作；他曾在Chez Panisse餐厅工作近十三年，直到1999年离开餐饮业，开始写作。2004年，他移居巴黎，并将自己的网站发展成为一个极受欢迎的博客，如今已成为Substack美食饮品类电子报的热门之选。他是《纽约时报》畅销书作家，著有多部烹饪书籍，包括《我的巴黎厨房》（My Paris Kitchen）、《一勺》（The Perfect Scoop）、《甜点准备就绪》（Ready for Dessert）、《修订版》（Revised）和《法式饮酒》（Drinking French），以及两部回忆录《巴黎甜蜜生活》（The Sweet Life in Paris）和《公寓》（L'Appart）。他被《旧金山纪事报》评为湾区五大糕点师之一。莱博维茨的事迹也曾被《Bon Appétit》、《Food & Wine》、《Cook's Illustrated》、《洛杉矶时报》、《纽约时报》、《Saveur》、《Travel + Leisure》等众多杂志报道。

David Lebovitz has been a pastry chef and professional baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned his website into a phenomenally popular blog, and now one of the top Substack newsletters in the food and drink category. He is the New York Times bestselling author of numerous cookbooks, including My Paris Kitchen, The Perfect Scoop, Ready for Dessert, Revised, and Drinking French, and two memoirs, The Sweet Life in Paris and L'Appart. He was named one of the top five pastry chefs in the Bay Area by the San Francisco Chronicle. Lebovitz has also been featured in Bon Appétit, Food & Wine, Cook's Illustrated, Los Angeles Times, The New York Times, Saveur, Travel + Leisure, and more.