Bean-To-Bar Chocolate
America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
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ISBN-13:
9781612128214
Veröffentl:
2017
Erscheinungsdatum:
19.09.2017
Seiten:
240
Autor:
Megan Giller
Gewicht:
617 g
Format:
211x171x22 mm
Sprache:
Englisch
Beschreibung:
This delectable tour of America's craft chocolate movement is the ultimate fulfillment for your chocolate obsession. Author Megan Giller traces the journey from harvesting cacao pods to transforming them into finished bars with distinctive and complex flavors – including fruity, floral, nutty, and smoky. You'll then go behind the scenes to learn why artisanal chocolate from America's hottest makers is so special. Giller teaches the nuanced art of pairing chocolate with beer, spirits, bread, cheese, and more, while master chefs highlight those irresistible combinations with recipes for decadent treats such as Ceylon Tea Fudge Sauce and Pop Rocks Chocolate Bark.
Foreword by Michael Laiskonis Introduction: Chocoholics Anonymous: From Cake to Craft About the Recipes in This Book 1 From the Bean 2 A Sense of Place 3 Tasting and Eating 4 Chocolate Snobs Don't Eat Milk Chocolate (and Other Myths, Debunked) 5 Labeling and the Art of Design 6 Ethics for the Next Century 7 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 Selected Bibliography Thanks Index
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