New Taste of Chocolate Cookbook

$14.00 $11.99

Additional Details

Description: More than two hundred years ago, the great Swedish botanist Carolus Linnaeus christened the cacao tree Theobroma cacao, "food-of-the-gods cacao." Truly, chocolate is the closest thing we mortals have to ambrosia. But not all chocolate is created equal, a fact we instinctively know when we bite into an exceptional bar of chocolate. What qualities set fine chocolate apart from mass-marketed brands? To find out, we must first journey to the plantations of Latin America, where today's choicest chocolate is born. 

Going far beyond the scope of anything currently written about chocolate, this unique book immerses chocolate lovers in the rich history and science of the cacao bean. Cacao importer and chocolate expert Maricel E. Presilla introduces us to the art of cacao farming and the people who dedicate their lives to cultivating the precious cacao pods. She also elucidates the harvesting, fermenting, and drying practices that create subtle distinctions in the tastes of particular strains of cacao. From the burnished reds and shocking yellows of the cacao fruits to the deep mahoganies and milky tans of the finished product, we follow cacao through its various incarnations, each one as luscious as the next. 

More than just a cultural and natural history of our most coveted indulgence, The New Taste of Chocolate includes a collection of recipes from internationally renowned pastry chefs and chocolatiers, such as Pierre Herme and Elizabeth Falkner, and a gourmets guide to tasting chocolate. Presilla speaks of a new approach toward chocolate that is being taken by manufacturers and connoisseurs; like wine and cheese, chocolate is beginning to receive the scrutiny it deserves. Illustrated in full color throughout, this comprehensive and gorgeous book will help chocoholics cultivate an appreciation for the subtleties of their favorite culinary delicacy. 

---- 

Condition: Good condition.