conversations.from: human
conversations.value: Give me a description for a book titled Chocolate and Vanilla about James, Beard, Awardwinning with the genre: Cookbooks, Food & Wine, Desserts.
conversations.from: assistant
conversations.value: the author is the James Beard Awardwinning executive pastry chef and partner of the acclaimed restaurant Tru in Chicago. Known across the country as the host of Sweet Dreams, which was the Food Networks first daily show devoted entirely to baking, the author has her own root beer company and line of bakeware. She lives in Illinois with her husband and three children. This is her sixth cookbook.
conversations.from: human
conversations.value: Reverse the sentences.
conversations.from: assistant
conversations.value: This is her sixth cookbook.. She lives in Illinois with her husband and three children. Known across the country as the host of Sweet Dreams, which was the Food Networks first daily show devoted entirely to baking, the author has her own root beer company and line of bakeware.the author is the James Beard Awardwinning executive pastry chef and partner of the acclaimed restaurant Tru in Chicago
conversations.from: human
conversations.value: Give me the first four paragraphs for this book.
conversations.from: assistant
conversations.value: Chocolate and Vanilla
  Many people see things in terms of black and white, but I always seem to see things in terms of chocolate and vanilla. Maybe that's because the first important decision I can remember making had to do with choosing between chocolate or vanilla at Tastee-Freez.
  Whenever Chicago's summer heat and humidity became too much to bear, my mother, brother, and I would tumble into my father's Thunderbird convertible and go to cool ourselves with soft-serve ice cream cones on the Tastee-Freez patio. In the late 1950s, soft-serve ice cream—a kind of frozen custard—was popular at many drive-ins, but we thought Tastee-Freez's was the absolute best. There were only two flavors, and in my five-year-old mind I remember thinking my personality would be forever defined by my choice. Was I a "golden girl"? or a "chocolate chick"?—a decision made all the more difficult because not only did I have to state publicly which flavor I wanted, but then I had to choose between dips: vanilla butterscotch "angel dip" or chocolate "devil dip." Was I going to follow my big brother's lead and go with chocolate all the way, or assert my independence with all vanilla? It then occurred to me that I could just play the middle and choose vanilla ice cream with a devil dip.
  The intriguing historical saga of the cacao bean begins deep in the tropical forests of the New World, where the bean was once ground into a paste by hand to make a sacred drink for the Mayans and Aztecs. Next it travels to Europe where cacao became the favorite beverage in the royal courts; and then finally the story brings us to today, where chocolate is one of the world's most popular flavors and is manufactured using sophisticated technology based on ancient methods. (I'm still amazed, even after making chocolate myself, that crunchy beans tediously and laboriously ground over and over again with sugar can be transformed into unctuously smooth and sublime chocolate.) Now every time I take a bite of chocolate, I appreciate it even more than before.
  I've organized the recipes by flavor—dark, semi-sweet, milk, or white chocolate—because that's the way I personally like to approach what kind of dessert I'm going to make. Rather than look for a cake or cookie recipe, if it's chocolate I'm in the mood for, I think: Do I want a rich, dark grown-up chocolate flavor, like the Mexican Hot Chocolate Fondue or Guanaja Sherbet, or do I want something a little lighter and not so bitter, maybe something that will appeal to kids, like the Hot Fudge Sundaes?
conversations.from: human
conversations.value: Give me another paragraph.
conversations.from: assistant
conversations.value: On parchment-lined cookie sheets, pipe rows of 1-inch kisses (about the size of a quarter) 1½ inches apart. Let the piped cookies sit at room temperature for 30 minutes to dry out slightly and form a skin. Bake one pan at a time for 17 minutes, or until the cookies are a very light brown, rotating the back of the pan to the front after 8 minutes so the cookies bake evenly.
conversations.from: human
conversations.value: Give me the last five paragraphs.
conversations.from: assistant
conversations.value: Heat the cream with the orange zest in a small saucepan over medium-high heat until it comes almost to a boil. Set aside to infuse the cream with the orange.
  Put the sugar in a medium high-walled saucepan (this will help protect you from the bubbling hot caramel) and pour the water down the walls of the pan. Draw your finger twice through the center of the sugar to make an "x" just to moisten the sugar. Bring the mixture to a boil. Cook without stirring, swirling the pan occasionally, until the sugar turns golden amber, 5 to 10 minutes.
  Extensive selection of equipment such as Twinkie-style pans and madeleine molds, plus baking ingredients, including pearl sugar, specialty flours, specialty cocoa powder, and vanillas
  Excellent equipment for the home baker: madeleine molds, parchment paper, cake pans plus quality ingredients
  Thank you to my friends, family, and colleagues, especially Jane Dystel; Lisa Weiss; Jeff Kauck; Rica Allannic; Pam Krauss; my husband, Jimmy Seidita; my dad, Bob Gand; Rick Tramonto; Lana Rae; Ina Pinkney, the Breakfast Queen (oh those heavenly hots of yours!); Rich Melman; Judy Anderson and family; Marthe Young and family; my assistant Jeffrey Ward; Karen and Ron Filbert, who bottle my Gale's Root Beer for me; Caroline Myss; our doulas, Meridith Wu and Jackie Foreman; Roxana and Flora Nemens; Gio's fourth-grade teacher Ms. Susan McMillan; Michelle Marino at Bakeworks, who makes my Gale At Home bakeware; and the Food Network.