In Marin / READING LIST
MM: Tell me about growing up in
a well-known chocolate-making
family. AG: Growing up, we had
chocolate around the house but
certainly not as much as I have in
my pantry now. It was reserved for
special occasions — baked in a sweet
treat after a family meal or mixed
into hot chocolate, which we took
with us to games at Candlestick Park.
Once I got older, I’d spend summer
vacations working in our research
lab — developing recipes, tempering,
learning how to taste. In fact, the
Chocolate Raspberry Bon Bon recipe in the book was the first recipe
I ever “developed.”
MM: What is the most interesting
lesson you’ve learned about cook-
ing with/making chocolate? AG:
Our pastry chef Donald Wressell
Keeping these things in mind as
is my go-to for all of my questions
about baking with chocolate. It’s
all about flavor and finding ways
to celebrate that flavor, whether
that means working with farmers
to better understand their post-
harvest techniques or crafting
chocolate that celebrates the
inherent attributes of the beans.
we source and bake puts things
in perspective and gives meaning
to the making.
MM: Does one ever get sick of
chocolate? AG: Never. There are
just too many different types to try
and too many ways to enjoy. I’m
always tasting new stuff and always
experimenting with different chocolates in the kitchen.
MM: What was the most challeng-
ing part of creating this cookbook?
AG: Paying adequate tribute to the
history and legacy of our extended
family of employees, customers and
suppliers and of course my immediate family. It’s humbling to think
about all of the history, knowledge
and experience of everyone involved
in making us what we are today. I’m
merely the storyteller and a small
piece of the ever-growing Guittard
family. Also, not eating every bit of
every recipe we tested. CALIN VAN PARIS
Author Talk Guittard Chocolate Cookbook by Amy
Guittard (San Francisco), Chronicle Books, $25.
Chocoholics rejoice! This tribute to chocolate
tantalizes with recipes for crave-worthy treats,
such as Chocolate Coconut Bread and Cloud
Nine Brownies, not to mention 50 mouthwa-
tering photos. Compiled by the great-great
granddaughter of the founder of San Francisco’s Guittard Chocolate
Company, this collection of family recipes takes Guittard’s gourmet
chocolate to the next delectable level.
The Japanese Lover by Isabel Allende
(Tiburon), Atria Books, $28. In 1939, having
escaped from Nazi-occupied Poland, Alma
Belasco arrives in San Francisco. Living with her
aunt and uncle, Alma falls in love with Ichimei
Fukuda; however, when Ichimei is relocated to an
internment camp, they are tragically separated.
This enchanting novel glides through time, capturing decades
of world history as well as the endurance of love. Appearing at
Dominican University November 4, 7 p.m.
This Bridge Will Not Be Gray by Dave
Eggers (Mill Valley), illustrated by Tucker Nichols,
McSweeney’s Books, $19.95. Eggers’ playful
prose dances across Nichols’ creative col-
lages to tell the story behind the Golden Gate
Bridge’s unique color. The rich history and imaginative artwork will
inspire children and adults alike to see this famous Bay Area bridge in a
new light. Appearing at Book Passage Corte Madera November 11, 6 p.m.
We Have the Technology by Kara Platoni
(Berkeley), Basic Books, $27.99. Prepare to rethink your
reality with this compulsively readable, eye-opening
exploration of sensory science. Award-winning
science journalist Platoni not only challenges read-
ers to examine the basis of their perceptions but
also reveals the ways in which researchers and
bio-hackers are using sensory science to develop new technologies.
Appearing at Book Passage San Francisco December 9, 6 p.m.
Not All Bad Comes to Harm You by Janice
Mock (Tiburon), iUniverse, $16.95. When Janice Mock
learned that she had stage four ovarian cancer at
age 51, she turned her life-threatening diagnosis into
a prescription to truly live. The tale expands on a
blog started during her treatment. Appearing at Book
Passage Corte Madera December 5, 4 p.m.
Local Page Turners
Book picks by Book Passage Events Coordinator Aliza Goldberg.
We sat down
to discuss her