There's Always Room for Chocolate Book

THERE’S ALWAYS ROOM FOR CHOCOLATE: Recipes from Brooklyn’s The Chocolate Room By Naomi Josepher, Jon Payson, and Georgia Freedman Photography by Ben Fink. Illustrations by Elizabeth Ashley Hardcover / 176 pages / 7 1/8” x 10 1/2” / 50 color photographs Co-authored by husband and wife Jon Payson and Naomi Josepher, along with Georgia Freedman, THERE’S ALWAYS ROOM FOR CHOCOLATE: RECIPES FROM BROOKLYN’S THE CHOCOLATE ROOM shares many of the classic and diner favorites featured at their Park Slope and Cobble Hill cafés. From a Brownie Sundae, to their signature Chocolate Layer Cake, to Chocolate Caramel Matzo, to Chocolate Stout Gingerbread, dozens of recipes are featured in this beautiful 176-page book published by Rizzoli. Photography by Ben Fink and illustrations by Elizabeth Ashley. Praise for There's Always Room for Chocolate I've worked with The Chocolate Room for more than a decade. High quality and artistry have been the foundation of their success since day one. They take all-American chocolate desserts to the next level. If I had to pick my last meal, it would start with an appetizer of their mint chocolate chip ice cream, followed by a main course of their caramel popcorn, and then of course, their world-famous chocolate cake to finish. —Fritz Knipschildt, author of Chocopologie A restaurant devoted solely to chocolate? And it's beyond good? And now they are sharing their secrets? I am ecstatic. The Chocolate Room's chocolate layer cake alone is to die for. Actually, I die and go to chocolate heaven each time I walk into their place of pure chocolate joy. —Rosie Perez, author of Handbook for an Unpredictable Life The Chocolate Room creates confections and dishes that are at once both simply delicious and fun to eat, while still being painstakingly made by hand using high quality ingredients and incredible amounts of technique. Their serious approach to crafting fine chocolates and desserts while not taking themselves too seriously is probably the biggest reason to love The Chocolate Room. Well, that and their mint chocolate chip ice cream. —Adam Richman, author of Straight Up Tasty and America the Edible, and food and travel host for Travel Channel and NBC