Chocolate for Breakfast: Entertaining Menus to Start the Day with a Celebration From Napa Valley's Oak Knoll Inn
by Barbara Passino
Description
With over 100 detailed recipes and 260 full color photographs, this lavishly illustrated cookbook is the ultimate tribute to the world's favorite indulgence. Chocolate connoisseur and chef extraordinaire Barbara Passino is renowned for her sinfully decadent breakfasts, which she serves daily at the luxurious Oak Knoll Inn, situated in the heart of Napa Valley, California. "Chocolate for Breakfast" is a sumptuous collection of Barbara's passion-filled techniques, philosophies and anecdotes, all presented in easy-to-follow recipes and illustrated with the spectacular photography of renowned photographer Marc Hoberman. Menus with a chocolate twist inspired from cultures around the world are presented, including Italian, French, Asian, Moroccan, Spanish and American, as well as some fun surprises such as breakfast ideas for Valentines Day, the secret to making a perfect bed (who says breakfast has to be at the table?), a Chocolate-y proposal and a lot more.
About the Author
Marc Hoberman is a photographer, designer, author and director of The Hoberman Collection, a publisher of luxury photographic coffee table books. From a young age he has travelled the world, camera in hand, capturing the striking images that have earned him his reputation. Commissioned by many prestigious organisations and publications including Vogue, Historic Royal Palaces and the Elton John Aids Foundation, he is also an official photographer for the British Academy of Film and Television Arts, working with many of the world's leading movie stars. Marc lives in London with his wife Sarah. Barbara Passino is the proprietor/chef of Oak Knoll Inn, a luxurious, intimate inn nestled amidst rows of grapevines in Napa Valley, California's Wine Country. Her decadent breakfasts have become the stuff of California legend and attract people 'in the know' from all over the world. Leaving behind 15 years in the world of finance, Barbara took a break from creating the mutual fund business at Charles Schwab and studied with master chef Marcella Hazan in Venice. Hungry for learning about other cultures through the way food is incorporated into daily life, Barbara combined travel with the study of cooking and was inspired to turn her passion into a full-time dream-come-true, in the heart of Napa Valley with her husband John. All of this culminated in the greatest breakfasts imaginable.
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