From the unusual kitchen staff and their protests that hilariously unleash hell at Mimmo's, to the magical sweetness of Rosy Lilybottom and her angels gone missing... These are just a few nibblings from Four Chocolates to Savour - four stories to indulge in and enjoy...

Chocolate dark, white or milk, smooth, plain and creamy or bursting with flavours and textures, it's guaranteed to get the pulses racing. And with chocolate-making now one of the most exciting areas of Britain's artisan food scene, this book takes you on a tantalising tasting tour of the country's sweet spots that helps you explore chunks of Britain while enjoying the country's best and most authentic chocolate. Whether they're based in the Highlands of Scotland or the mountains of Wales, a shed in Cleethorpes or in the shadow of Winchester Cathedral, we seek out the rising stars of the chocolate industry, try their mouthwatering products and explore towns and cities where the bean-to-bar magic takes place. Among the people and places included are Duffy Sheardown, a former Formula One racing engineer who makes bars of chocolate in a shed in Cleethorpes that are prized by chocolate connoisseurs all over the world, Willie Harcourt-Cooze, a glamorous globetrotter who grows cocoa in Venezuala and makes chocolate in Uff culme, Devon (sold in Waitrose) and the passionate young women of Dormouse, who from tiny premises in Manchester are winning international accolades.

From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers. Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, Four & Twenty Blackbirds Pie Book contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today. With its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.

A collection of nearly 100 recipes for chocolate desserts from award-winning chocolatier Fritz Knipschildt.

If you can't live without a daily bite of chocolate, have visions of chocolate truffles dancing in your head, you will savor the decadence of this collection of stories.

From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean. Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory's much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.

Dark and luxurious or creamy and light ... drizzling, oozing or baked ... there are many ways to enjoy chocolate, but there is only one 'Queen of Chocolate'. Kirsten Tibballs, world-renowned chocolatier and pastry chef, has devoted her life to the pursuit of delightful desserts, perfecting her techniques and creating decadent treats that make people happy. Whether you're after a knockout chocolate mousse cake, sticky chocolate doughnut or the best brownie you've ever tasted, Kirsten has you covered. Her favourite chocolate recipes, road-tested at her cooking school, and detailed explanations of steps and techniques will instill confidence in the most kitchen-shy of chocolate lovers. So, go on - melt that bowl of chocolate, line a baking sheet and relax ... You're in the hands of a professional.

‘This book will allow you to eat your words ... literally.’ There is an indelible connection between food and language, and therefore between food and people. According to the authors, the words used to describe food contain and evoke meaning. Savour takes us on an enticing journey that engages more than just our sense of taste. Featuring over 200 recipes catering for any occasion, this is a cookbook with a difference. One word captures the essence of each chapter (think Chill, Sizzle, Love) with the recipes contained within that chapter demonstrating the inherent meaning and evocation of that word. The recipes are easy to replicate, simple to make and, of course, irresistibly edible. And because people eat with their eyes, there is a strong focus on the presentation and styling of each dis, supported by mouth-watering full-colour photography.

This book is all about kindness behaviour training. The authors have drawn on their clinical experience as well as Buddhism to develop a practical course in cultivating kindness, intended to complement and augment other mindfulness-based approaches. Amid the recent explosion of secular mindfulness, their aim is to reemphasize the importance of the heart, introducing the reader to a variety of ways of approaching kindness-based meditation, as well as to how to put kindness into practice in daily life.