Love Vanilla?Award-winning pastry chef and Food Network star Gale Gand considers vanilla the lingerie of baking: Itâ€™s an invisible essential, the thing you put on before anything else; but when given the spotlight, itâ€™s every bit as sexy and alluring as chocolateâ€“vanilla fans would say even more so. In this flip/cookbook, Gand offers tips on working with both vanilla beans and vanilla extract, revealing which is best for what, and includes a helpful substitution guide. And then itâ€™s on to the good stuff: recipes for irresistible sweets that showcase vanillaâ€™s beguiling flavor. With one section devoted to desserts using whole vanilla beansâ€“think Vanilla Raspberry Rice Pudding with Lemon-Vanilla Caramel and Late-Night Vanilla Flanâ€“and another focusing on extractâ€“such as Vanilla-Blueberry Crumb Cake and Boston Cream Cupcakesâ€“these are recipes that are anything but plain vanilla.Love Chocolate?Say the word chocolate and a chocoholicâ€™s face lights up with visions of utterly satisfying, rich pleasures. In this fun flip/cookbook, award-winning pastry chef and Food Network star Gale Gand shares her favorite ways to indulge family and friendsâ€“and yourself. Gand offers tips on buying and working with chocolate, including demystifying those ever-confusing cacao percentages, before getting down to business with more than thirty luscious, tempting recipes. Organized by type of chocolateâ€“dark, semi-sweet, milk, and whiteâ€“they run the gamut from simple treats such as Chocolate-Praline Cake in a Jar and Creamy Dreamy Walnut Fudge to impress-the-guests desserts that include Mexican Hot Chocolate Fondue and Chocolate-Almond Upside-Down Cake. Accompanied by amusing anecdotes, helpful make-ahead notes, and clear, uncomplicated techniques, Gandâ€™s creations are as much fun to make as they are to eat.