Building on the concept of The Gourmet’s Guide to Cooking with Wine and The Gourmet’s Guide to Cooking with Beer, this fully illustrated book shows how to use chocolate as the ultimate convenience ingredient that will add big impact to your cooking and baking repertoire. Why? Chocolate is versatile. It can be used with many different types of food. Use it to add variety and flavor to ordinary dishes. Add chocolate and you instantly add class to the most humble fare. With more than 150 recipes for savory dishes and inspired desserts—all featuring chocolate—you’ll never look at a candy bar the same way again.

About the Author

Dwayne Ridgaway is a food and beverage consultant and caterer. He has worked as a chef in numerous resorts and restaurants, including San Destin Beach Resort and the Elephant Walk, both in Florida. He is the author of Lasagna, Pizza, Sandwiches, Panini, and Wraps, and Cast-Iron Cooking, all by Quarry Books. He lives in Bristol, Rhode Island.

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