Chocolate

You can never have too much chocolate-as Linda Collister, author of Chocolate Baking and Heavenly Chocolate, is the first to argue. With Chocolate her third book on the subject, she gives simple methods for making many kinds of chocolates, including homemade Easter Eggs. Among a huge range of other treats are Devil's Food Cake, Sachertorte, Chocolate Waffles, Mississippi Mud Pie and three kinds of Chocolate Mousse. Instructions are straightforward and clear and the recipes are temptingly photographed by Martin Brigdale. All this talent means that, if you can buy only one book, Chocolate is definitely the one to choose.

Chocolate opens with a useful chapter on the basic techniques of working with chocolate-melting it, tempering it for use in making sweets and other techniques-all shown step-by-step. Baking recipes-both traditional and unusual-for cakes, cookies and tarts are all gloriously illustrated. Making cakes, ice creams, candy, plus drinks, sauces, toppings and icings are all covered in Linda's trademark simple, clear instructions and key recipes, too are show step-by-step.

Just about everything the passionate chocolate lover needs to know, including mail order sources and chocolate lovers' websites.