["Chocolate & Zucchini"]

Clotilde Dusoulier's appealing enthusiasm is encouraging to the most indifferent cook.

• the self-respecting host would rather die than accidentally serve a dish twice the same guest, you see.
• to map out the scenery of your collection
  
• Cooking has an exhilarating way of being both an intimate activity - you follow you own appetite and play your own game, surrounded by your own happy chaos - and a universal one, as you submit yourself to forces greater than you, and walk in the footsteps of generations of cooks before you.
• Christening my dishes is an important part of my cooking pleasure. I like to make sure that the name is simple... and that it hints at the composition but retains an element of fun or mystery.
  

Her pantry:
__ flour(all-purpose, whole wheat, chestnut, chickpea, buckwheat),
__ vinegar (balsamic, cider, red wine, raspberry, poppy)
__ sweeteners (granulated sugar, unrefined cane sugar, bergeoise brune [a moist beet sugar from Belgium], confectioners' sugar, sucre perle [coarse pearls of sugar], molasses, different kinds of honey, fruit and flower syrups)