- Used Books
- Staff Picks
- Gifts & Gift Cards
- Sell Books
- Stores & Events
- Let's Talk Books
Special Offers see all
More at Powell's
Recently Viewed clear list
Ships in 1 to 3 days
The New Taste of Chocolate: A Cultural and Natural History with Recipesby Maricel Presilla
Synopses & Reviews
Cacao importer and chocolate expert Maricel Presilla takes chocoholics to new territoryÄîto the almost primeval plantations of Latin America, where the world's first, and today's finest, cacaos are grown. Presilla, who is at the forefront of the revolution in fine chocolate making, explains that the flavor and quality of chocolate depend on the complex genetic profiles of different cacao strains and on cacao farmers carrying out careful, rigorous harvesting and fermentation practices. With 25 recipes from internationally known pastry chefs and chocolatiers like Pierre Herm?© and Elizabeth Faulkner, and directions for making chocolate at home, THE NEW TASTE OF CHOCOLATE elevates our taste for this food of the gods to a whole new level.Ä¢ Presilla is a cacao supplier for premier chocolate makers, such as Scharffen Berger and Guittard, and a consultant to the world's top pastry chefs.Ä¢ Over 100 gorgeous location, identification, and food photos.
CHOCOLATE: Arguably the world's favorite thing to eat, the divine bean has in the last twenty years or so been elevated to a culinary stature far above that of our childhood Hershey bars (not that those don't have their charm). This book celebrates the astonishing diversity of chocolate, giving it the same luxury treatment previously afforded wine, scotch, and coffee. We're talking production details, cultural lore, flavor families, tasting notes, gorgeous photos, all quite fitting for this food of the gods.
CONCURRENT PUB: Look for Maricel Presilla's major work on Latin American cooking from Scribner's this Fall. Tremendous tie-in opportunity, obviously. Details to come.
LATIN FLAVORS: The author is a buddy of Doug Rodriguez, and this book ties in quite neatly to the Latin Fusion trend.
CHEFS: In case you haven't noticed, top chefs adore (yes, adore) working with chocolate, and its compatibility with a smashingly good vintage port (say, the 1994 Broadbent or the 1995 Ferreira) is not lost on the world of wine aficionados.
About the Author
MARICEL E. PRESILLA is a professor of history at New York University; the principal of Grand Cacao (a cacao importer); and a respected culinary historian whose work has appeared in Saveur and other national publications. She lives in New Jersey.
What Our Readers Are Saying
Other books you might like