David Lebovitz

Hello, Jackie.

Hi, David.

So you two, you started a chocolate company.

You're from San Francisco, but you're actually, I mean, you're in San Francisco, but you're from Philadelphia.

I don't like white chocolate.

But when they look at the bar, it's like a brown bar.

But just like you said, David, that white chocolate is a wonderful kind of palette receptor for all

different flavors.

From KCRW, I'm Evan Kleiman and this is Good Food.

When it comes to pastry chef and writer David Lebovitz, I'm a fan.

He's spent decades demystifying dessert for home cooks with a particular devotion to chocolate, all while giving us a front row seat to what it's like for an American who is not George Gershwin or Emily Cooper to live in Paris.

On the heels of last year's complete revision of his classic cookbook, Ready for Dessert, David has done another refresh.

It's always great to talk to you.

Always happy to chat about my favorite subject, chocolate.

It's always a pleasure to speak to David Lebovitz.

His completely revised edition of The Great Book of Chocolate is out now.