Chocolate is not just an inclination. It is a passion, a disposition of the soul. Here, collected for the first time, are recipes for the chocolate desserts people clamor for night after night at Spago–many so popular they can’t be taken off the menu. Spago Chocolate is a passport to indulgence and a chance to bring a piece of the Spago magic home, with the prom-ise of recurring pleasure.
There are recipes for beginners, as easy as to-die-for chocolate chunk cookies, chocolate tiramisù, or dark chocolate cupcakes. Try Mary’s spectacular chocolate truffle cake (it will have your guests in awe), a mouthwatering white chocolate soufflé with Grand Marnier sauce, or a chocolate-nougatine tart with apricot ice cream. Spago regulars will find their favorites, from the world’s most sinfully seductive chocolate mousse to a showstopping meringue Napoleon.
With breathtaking photographs by Alan Richard-son, one of America’s top food photographers, Spago Chocolate has been fully tested at home by Judy Gethers, who has shaped every Spago cookbook from The Wolfgang Puck Cookbook to Spago Desserts. Every recipe is broken down into simple basics, with unmistakably clear instructions and helpful tips.
Like Wolfgang Puck, Spago’s charismatic chef and owner, pastry chef Mary Bergin has mastered the rare blend of classical teaching and dazzling, innovative spirit that has made the James Beard Award-winning Spagos among the best-loved restaurants in the world. Now you can make Mary Bergin’s unforgettable chocolate desserts at home–just as they are prepared in the Spago kitchens.
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About Mary Bergin
Mary Bergin is one of the longest-standing veterans of Spago, where she has worked since the first res-taurant was founded in the early eighties. One of the stars of Julia Child’s Cook-ing with Master Chefs, her recipes have been featured… More about Mary Bergin
Published by Random House Oct 19, 1999| 256 Pages| 7-3/8 x 9-3/16| ISBN 9780679448334