A new cookbook has women in the office lunging at me. Pawing at me. Circling and stopping at my desk.

That's because it looks like a giant bar of chocolate.

But in fact, it is "Chocolat," a cookbook, wrapped in a dark brown paper slip sleeve, with foil peeking out at both ends, a la a bar of high-end chocolate. The author, Stephan Lagorce, and publisher, Octopus Publishing Group, are printed on the label with the weight: "40 oz net."

"Is that chocolate?" asked one colleague, already salivating.

"Yum!" said one, reaching.

"Oooh!" said another.

My always-ready-to-graze co-workers are first crestfallen when I tell them it's a book, but they are charmed by the packaging. And the lovely design continues inside, which one of our chocoholic designers admired for the way the 40 recipes "bleed" -- that is, are printed right onto the luscious photographs (it makes some a challenge to read). Each recipe -- from a simple chocolate tart to more elaborate stuff such as chocolate profiteroles -- is described as "subtle," "medium" or "intense."

Chef Lagorce, a culinary instructor on the science of chocolate at the Agro Paris Tech Science and Industry Institute, also dispenses advice for how to buy and store chocolate, tips for tasting it and tricks for cooking with it and pairing it with other foods.

Nothing on how to fend off hungry women, however.

The book, available at bookstores and online sellers, is $21.99.