The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes


The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes

The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes Rating:
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A lot more than two hundred years in the past, the excellent Swedish botanist Carolus Linnaeus christened the cacao tree Theobroma cacao, “food-of-the-gods cacao.” Actually, 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 excellent piece of chocolate. What qualities set artisanal chocolate apart from mass-marketed manufacturers? How does chocolate influence our well being? How will the rising popularity of microbatch chocolate have an effect on the sector? To uncover out, The New Taste of Chocolate, Revised will take us on a journey beginning with Maya and Aztec chocolate rituals, followed by exploring the significance of cacao through the ages, up by way of groundbreaking modern genetic discoveries. Going far past the scope of anything at all presently written about chocolate, this definitive illustrated reference has been revised and expanded to immerse chocolate lovers in the rich history and science of the cacao bean. Celebrated writer, scholar, and chocolate expert Maricel E. Presilla introduces us to the broad array of cacao cultivars, meticulously covering the most current analysis, then explores the art of cacao farming and the people who dedicate their lives to cultivating the treasured cacao pods. She also elucidates the harvesting, fermenting, and drying practices that generate subtle distinctions in the tastes of certain strains of cacao. From the burnished reds and shocking yellows of the cacao fruits to the deep mahoganies and milky tans of the completed item, we follow cacao from bean to bar, each and every incarnation as luscious as the subsequent. More than just a cultural and organic historical past of our most coveted indulgence, The New Taste of Chocolate, Revised consists of a new collection of Maricel Presilla’s savory recipes plus sweet contributions from internationally renowned pastry chefs and chocolatiers. Presilla dissects buzzwords this kind of as single origin and estate grown, illuminates chocolate trends gaining traction with makers and connoisseurs, and predicts what the potential holds for chocolate as a globally celebrated delicacy. With spectacular new complete colour photography and unusual archival prints all through, this comprehensive and gorgeous book will help chocoholics cultivate an appreciation for the infinite subtleties of their favorite culinary delight.

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The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes 5 out of 5 based on 9 ratings. 9 user reviews
Books The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes A lot more than two hundred years in the past, the excellent Swedish botanist Carolus Linnaeus christened the cacao tree Theobroma cacao, “food-of-the-gods cacao.” Actually, 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 excellent piece of chocolate. What qualities set artisanal chocolate apart from mass-marketed manufacturers? How does chocolate influence our well being? How will the rising popularity of microbatch chocolate have an effect on the sector? To uncover out, The New Taste of Chocolate, Revised will take us on a journey beginning with Maya and Aztec chocolate rituals, followed by exploring the significance of cacao through the ages, up by way of groundbreaking modern genetic discoveries. Going far past the scope of anything at all presently written about chocolate, this definitive illustrated reference has been revised and expanded to immerse chocolate lovers in the rich history and science of the cacao bean. Celebrated writer, scholar, and chocolate expert Maricel E. Presilla introduces us to the broad array of cacao cultivars, meticulously covering the most current analysis, then explores the art of cacao farming and the people who dedicate their lives to cultivating the treasured cacao pods. She also elucidates the harvesting, fermenting, and drying practices that generate subtle distinctions in the tastes of certain strains of cacao. From the burnished reds and shocking yellows of the cacao fruits to the deep mahoganies and milky tans of the completed item, we follow cacao from bean to bar, each and every incarnation as luscious as the subsequent. More than just a cultural and organic historical past of our most coveted indulgence, The New Taste of Chocolate, Revised consists of a new collection of Maricel Presilla’s savory recipes plus sweet contributions from internationally renowned pastry chefs and chocolatiers. Presilla dissects buzzwords this kind of as single origin and estate grown, illuminates chocolate trends gaining traction with makers and connoisseurs, and predicts what the potential holds for chocolate as a globally celebrated delicacy. With spectacular new complete colour photography and unusual archival prints all through, this comprehensive and gorgeous book will help chocoholics cultivate an appreciation for the infinite subtleties of their favorite culinary delight. $25.96 http://ecx.images-amazon.com/images/I/517JPCfzSFL._SL160_.jpg
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