Chocolate is not just an inclination. It is a passion, a disposition of the soul. Here, collected for the first time, are recipes for the chocolate desserts people clamor for night after night at Spago--many so popular they can't be taken off the menu. Spago Chocolate is a passport to indulgence and a chance to bring a piece of the Spago magic home, with the prom-ise of recurring pleasure.
There are recipes for beginners, as easy as to-die-for chocolate chunk cookies, chocolate tiramisù, or dark chocolate cupcakes. Try Mary's spectacular chocolate truffle cake (it will have your guests in awe), a mouthwatering white chocolate soufflé with Grand Marnier sauce, or a chocolate-nougatine tart with apricot ice cream. Spago regulars will find their favorites, from the world's most sinfully seductive chocolate mousse to a showstopping meringue Napoleon.
With breathtaking photographs by Alan Richard-son, one of America's top food photographers, Spago Chocolate has been fully tested at home by Judy Gethers, who has shaped every Spago cookbook from The Wolfgang Puck Cookbook to Spago Desserts. Every recipe is broken down into simple basics, with unmistakably clear instructions and helpful tips.
Like Wolfgang Puck, Spago's charismatic chef and owner, pastry chef Mary Bergin has mastered the rare blend of classical teaching and dazzling, innovative spirit that has made the James Beard Award-winning Spagos among the best-loved restaurants in the world. Now you can make Mary Bergin's unforgettable chocolate desserts at home--just as they are prepared in the Spago kitchens.
About the Author
Since 1987, Mary Bergin has been head pastry chef at Spago, where her duties have included designing desserts for the late Irving "Swifty" Lazar's annual Oscar-night parties. In 1992, she moved to Las Vegas to open the new Spago restaurant there. She has appeared several times on ABC's Home Show and has contributed to various cookbooks, including Wolfgang Puck's Adventures in the Kitchen. Her recipes and desserts have been featured in Bon Appetit, the Los Angeles Times, and The New York Times, and on ABC's Good Morning America. She encourages her two children, Jackie and Anthony, to play an active role in tasting and experimenting in the kitchen.
Judy Gethers grew up in and around restaurants. Her family has owned Rather's, a landmark restaurant in New York City, since 1905. Her first cookbook was The World Famous Ratner's Meatless Cookbook. Since then, she has written The Fabulous Gourmet Food Processor Cookbook, Italian Country Cooking, and The Sandwich Book. Gethers cofounded Ma Cuisine, a cooking school associated with Ma Maison restaurant, and worked with Mark Peel, chef and owner of Campanile Restaurant, on his latest cookbook. She collaborated with Wolfgang Puck on his most recent cookbook, Adventures in the Kitchen, and is now working with him on a new book.
"From the Hardcover edition."
Gethers family has owned Ratner's, a landmark restaurant in New York City, since 1905
Richardson is an award-winning photographer.