Abstract:
[We decided that, instead of telling you what’s between these two covers, we’d let this excellent cookbook speak for itself.] So here’s one unforgettable conversation: Put drop of water into a small saucepan, and break 8 ounces of semi-sweet cooking chocolate into this. Stir and heat evenly until it’s melted but not boiled or burned. Remove from the heat, and add a fifth of a pound of butter cut in pieces. (Divide a quarter pound into 5 pieces and keep one back.) Keep stirring until this melts. Then separate 6 fresh eggs and beat the whites until they hold a peak. Quickly beat the egg yolks into the chocolate and butter mixture. Add a single cup-envelope of good, strong instant coffee. Then fold in the egg whites. Refrigerate until needed.