Aleksandra Crapanzano received the M.F.K. Fisher for Distinguished Writing from the James Beard Foundation and the Gourmand World Cookbook Award in Pastry. A longtime food columnist for The Wall Street Journal, she is also the author of Gateau, The London Cookbook, and Eat. Cook. LA., and her work has been widely anthologized, most notably in Best American Food Writing. She has been a frequent contributor to Bon Appetit, Food & Wine, Food52, Saveur, Town & Country, Elle, The Daily Beast, Departures, Travel + Leisure, and The New York Times Magazine.  She has worked in the film world, consults in the food space, and serves on several boards with a focus on sustainability. Aleksandra grew up in New York and Paris. She is married to the writer John Burnham Schwartz, and they live in New York with their son, Garrick, and Bouvier des Flandres, Bison.

“A divine dessert book... If you get chocolate right—which [Crapanzano] teaches you how to do—you really don’t need other ingredients, and her collection of recipes celebrates that [with] whimsical illustrations, detailed notes, and a list of some of the best recommended chocolateries in Paris.” —Oprah Daily “A beautifully illustrated collection of over 100 Parisian chocolate desserts... a must for the home baker in your life (or the Great British Bake Off fan).” —Town & Country  “Chocolat is a celebration of two of the best things in life: Paris and chocolate.... just a bite of one of the book's delights is instantly transporting.” —Real Simple “Enchanting and beautifully written.” —Nigella Lawson “A portrait of the Paris-centric world of haute chocolaterie.” —New York Times “A talented writer… Crapanzano offers an array of chocolate confections from the French pastry kitchen.” —Sheryl Julian, The Boston Globe “In Chocolat, the author’s gourmandise and passion for the star ingredient oozes from the page. Gently, she prods us to get baking... She reveals rare generosity [and] even coaxes the beginner baker to unleash their own creativity.” —Sylvie Bigar, Forbes “Sidesteps the pretentiousness of posh pâtisserie windows in favor of an honest, affectionate exploration of the French love affair with chocolate.” —Frenchly “Expect personal stories, delightful recipes to prepare at home (alongside charming illustrations), and a list of the author’s favorite Parisian chocolate shops you should visit on your next trip.” —CN Traveler “Stuffed with more than 100 elegant, accessible recipes... simply paging through the cookbook is a delectable feast.” —Airmail “Aleksandra has produced the most delicious masterpiece. With the perfect balance of precise techniques, unbounded creativity, and personal feeling, this book is a definite must-have for all chocolate fans.” —Alain Ducasse “Aleksandra is a passionate writer and storyteller. I love every one of her French recipes in Chocolat, which not only shows how the finest chefs in Paris make simple and delicious chocolate confections, but also features classic delights like cakes, tarts, and cookies for beginners to make at home. This book is a must-have.” —Daniel Boulud “Chocolat is deliciously dangerous. Aleksandra seems to have seduced the greatest French cooks into revealing their secrets for the most sublime chocolate mousse, soufflés, tarts and more. And best of all, the recipes really work! If you love Paris and you love chocolate—and who doesn’t?—this is the book for you.”  —Ruth Reichl

Aleksandra Crapanzano received the M.F.K. Fisher for Distinguished Writing from the James Beard Foundation and the Gourmand World Cookbook Award in Pastry. A longtime food columnist for The Wall Street Journal, she is also the author of Gateau, The London Cookbook, and Eat. Cook. LA., and her work has been widely anthologized, most notably in Best American Food Writing. She has been a frequent contributor to Bon Appetit, Food & Wine, Food52, Saveur, Town & Country, Elle, The Daily Beast, Departures, Travel + Leisure, and The New York Times Magazine.  She has worked in the film world, consults in the food space, and serves on several boards with a focus on sustainability. Aleksandra grew up in New York and Paris. She is married to the writer John Burnham Schwartz, and they live in New York with their son, Garrick, and Bouvier des Flandres, Bison.

“A divine dessert book... If you get chocolate right—which [Crapanzano] teaches you how to do—you really don’t need other ingredients, and her collection of recipes celebrates that [with] whimsical illustrations, detailed notes, and a list of some of the best recommended chocolateries in Paris.” —Oprah Daily “A beautifully illustrated collection of over 100 Parisian chocolate desserts... a must for the home baker in your life (or the Great British Bake Off fan).” —Town & Country  “Chocolat is a celebration of two of the best things in life: Paris and chocolate.... just a bite of one of the book's delights is instantly transporting.” —Real Simple “Enchanting and beautifully written.” —Nigella Lawson “A portrait of the Paris-centric world of haute chocolaterie.” —New York Times “A talented writer… Crapanzano offers an array of chocolate confections from the French pastry kitchen.” —Sheryl Julian, The Boston Globe “In Chocolat, the author’s gourmandise and passion for the star ingredient oozes from the page. Gently, she prods us to get baking... She reveals rare generosity [and] even coaxes the beginner baker to unleash their own creativity.” —Sylvie Bigar, Forbes “Sidesteps the pretentiousness of posh pâtisserie windows in favor of an honest, affectionate exploration of the French love affair with chocolate.” —Frenchly “Expect personal stories, delightful recipes to prepare at home (alongside charming illustrations), and a list of the author’s favorite Parisian chocolate shops you should visit on your next trip.” —CN Traveler “Stuffed with more than 100 elegant, accessible recipes... simply paging through the cookbook is a delectable feast.” —Airmail “Aleksandra has produced the most delicious masterpiece. With the perfect balance of precise techniques, unbounded creativity, and personal feeling, this book is a definite must-have for all chocolate fans.” —Alain Ducasse “Aleksandra is a passionate writer and storyteller. I love every one of her French recipes in Chocolat, which not only shows how the finest chefs in Paris make simple and delicious chocolate confections, but also features classic delights like cakes, tarts, and cookies for beginners to make at home. This book is a must-have.” —Daniel Boulud “Chocolat is deliciously dangerous. Aleksandra seems to have seduced the greatest French cooks into revealing their secrets for the most sublime chocolate mousse, soufflés, tarts and more. And best of all, the recipes really work! If you love Paris and you love chocolate—and who doesn’t?—this is the book for you.”  —Ruth Reichl