PURE CHOCOLATE

Artisanal chocolatier and baker Bigelow, who owns Fran's Chocolates in Seattle, knows her bean, and it shows in this generous, appealing collection of chocolate recipes. Many of her signature treats boast finishing touches that add a bit of glamour: Her L'Orange, a fruit and nut torte, is topped with Chocolate Butter Glaze and is "pebbly with almonds"; an entire chapter of "Silken Dessert Sauces" such as Chocolate Espresso Sauce offers quick finishes with oomph. Bigelow has a professional's eye, seen in White Chocolate Coconut Cream Bars that show off pretty stripes from the side, and Triple Chocolate Pyramid, constructed by cutting a rectangular cake into two triangles, then stacking them against each other, but she's sympathetic to the home cook, too, immediately offering a list of easy recipes that'll deliver "a quick chocolate hit." After a clear explanation of tempering chocolate, Bigelow whips off a list of Quick Treats with Tempered Chocolate, like Dipped Cherries and Nut Clusters. While all these confections are inventive—Dylan's Birthday Cake hides a chocolate filling made tangy with crème fraîche; Brie White Chocolate Cheesecake proposes an intriguing combination—none are silly or gaudy. General information on such topics as working with chocolate and holding a chocolate tasting are equally commonsense, never condescending. 40 photos. Agent, Judith Riven. (On sale Oct. 12)

Forecast: Bigelow has made a name for herself beyond the Seattle area with an active Web site (www.franschocolates.com ), which may attract readers beyond regional fans.