The authors are the food editor and features editor of Chocolatier magazine. Certain recipes require the patience and skill of a pastry chef, but it's possible to break down some of these into components that are feasible for everyday cooks. One could, for example, extract the recipe for a cocoa-flavored pound cake from an elaborate concoction of cake layered with chocolate ganache, wrapped with filo dough and served with fruit compote and whipped cream. Even if you never use a recipe, though, you can savor chocolate heaven simply by paging through this handsome book. An apple a day is a wiser indulgence than the heavily caloric sweets that prevail at this time of year.
Browning is co-owner of an apple orchard in Kentucky.
Silva grew up in Sonoma farm country. Along with a photo gallery of apple varieties, they provide tips on choosing, using and storing apples, accompanied by many attractive recipes. Some just might be candidates for Christmas dinner. This handy softcover book, by executives of the Los Alamitos-based American Premium Tea Institute, is an excellent guide to such lore. Topics include tea history, tea-producing regions, how tea is processed and how to taste tea like a professional.