3 responses to “Desserted: Black Dinah Chocolatier Kate Shaffer shares techniques, recipes, and tales from her Isle au Haut, Maine, kitchen”

  1. John M.

    Wow, I was under the impression that Isle au Haut was pretty remote. I hope they can make a go of it.

  2. lee and danni sherwood

    We Love reading cook books and the stories behind them and your cook book is a great read.And the food taste’s great.

    thanks Lee and Danni.

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