Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
| Author | : | |
| Rating | : | 4.11 (761 Votes) |
| Asin | : | B06XP84R8X |
| Format Type | : | |
| Number of Pages | : | 286 Pages |
| Publish Date | : | 2017-06-27 |
| Language | : | English |
DESCRIPTION:
What’s not to like about a whole book on chocolate?” — Anna Jones, chef and author of A Modern Way to Eat and A Modern Way to Cook “Easy-to-follow recipes and informative diagrams with helpful descriptions for the novice palate!” — Michael Recchiuti, founders of Recchiuti Confections“Finally, someone sheds some light on the bean-to-bar journey, which can seem obscure but also results in flavors that are fireworks for your mouth.” — Jacques Torres, pastry chef and chocolatier. “Shedding some much-needed sunshine on an ever-expanding delectable industry, Megan not only reminds us that our favorite treat starts out as a vegetable, but also shows the painstaking process these little beans go through to achieve global stardom. It delivers on every level: stimulating our appetite for knowledge, then sating our craving
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. Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. 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.