In America there were only nine companies that make chocolate – like Hershey’s and Nestlé, which are big business. Yes, but the book isn’t just a cook book. It is also about how they built the company, and what goes into starting this bean-to-bar company. They used it to make things like tortilla soup and chile-marinated flank steak. The authors of this book played around with chocolate. If you're enjoying this interview, please support us by donating a small amount. It sort of depends.įive Books interviews are expensive to produce. I might use Cacao Barry or Valrhona in France, and in America I will use Guittard or one of the bean-to-bar artisan chocolates from various makers. Right now I use various kinds of chocolate. What kind of chocolate do you like using? But they actually found out that their audience was home cooks, because it is very hard to get pastry chefs to change their chocolate. It was initially supposed to be for pastry chefs. They were making special cooking chocolate. Then it went on to be very successful, and everyone in America was eating their chocolate.īecause no one had done it before, so I said, “Well who is going to buy this chocolate?” But in retrospect I am glad to be proven wrong, because they taught a lot of people in America what chocolate actually is and how it is made. I tasted the first chocolate they made, and I remember thinking that it was a bad idea. I was good friends with both of the authors when they started their now famous chocolate company. Next up is John Scharffenberger and Robert Steinberg’s The Essence of Chocolate. I know it must be hard, but do you have a favourite dessert from there?īy John Scharffenberger and Robert Steinberg Read She was self-taught and great. I learnt so much working with her. She grew up on a farm so she knew a lot about fruit and vegetables, and she loved the ingredients. Lindsey Shere was the co-owner and executive pastry chef. Chez Panisse was a leader in that movement and is celebrating its 40th anniversary this year. Our guests were amazed, and now you can find those things in most supermarkets in the States. When I started there, no one knew what radicchio, blood oranges, goat cheese and baby lettuce were. It was one of the first restaurants to lead the movement in America to cook in season, using things that are local and supporting local farms and farmers. They use a lot of fresh fruits and don’t rely on fancy techniques – just good, honest cookery like the books of Jane Grigson. All in all, a very simple approach to honest cooking.įor those who don’t know Chez Panisse, what is it like? That book is a part of my life, and I was heavily influenced by the simplicity of them. I made all of the recipes in the book all the time. I worked at this restaurant for 13 years as a baker. Your first choice is Chez Panisse Desserts by Lindsey Shere. Foreign Policy & International Relations.
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