Title:
Bean-to-bar chocolate : America's craft chocolate revolution : the origins, the makers, the mind-blowing flavors
Author:
Publication Date:
2017
Publication Information:
North Adams, MA : Storey Publishing, [2017]
Physical Description:
vii, 231 pages : color illustrations ; 21 cm
ISBN:
9781612128214
Abstract:
"Author Megan Giller invites fellow chocoholics on a fascinating journey through America?s craft chocolate revolution. Learn what to look for in a chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, and bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn?t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You?ll get a taste for the chocolate-making process and how chocolate?s flavor depends on where the cocoa beans were grown ? then turn your artisanal bars into unexpected treats with 22 recipes from master chefs" -- publisher's description.
Contents:
Foreword / by Michael Laiskonis -- Introduction: Chocoholics Anonymous: from cake to craft -- About the recipes in this book -- From the bean -- A sense of place -- Tasting and eating -- Chocolate snobs don't eat milk chocolate (and other myths, debunked) -- Labeling and the art of design -- Ethics for the next century -- The future of chocolate -- Epilogue: Chocolate revolution -- Appendix: Chocolate timeline -- The history of the world ... in chocolate! -- My top 50 bean-to-bar makers in the United States -- Farms, co-ops, and companies -- Glossary of chocolate words.
Genre:
Language:
English
