Signed Edition Sweepstakes
 
 

Recently Viewed clear list


Original Essays | September 17, 2014

Merritt Tierce: IMG Has My Husband Read It?



My first novel, Love Me Back, was published on September 16. Writing the book took seven years, and along the way three chapters were published in... Continue »

spacer
Qualifying orders ship free.
$8.50
Used Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Home & Garden Cooking and Food- Chocolate and Candy

This title in other editions

The New Taste of Chocolate: A Cultural and Natural History with Recipes

by

The New Taste of Chocolate: A Cultural and Natural History with Recipes Cover

 

Synopses & Reviews

Publisher Comments:

Cacao importer and chocolate expert Maricel Presilla takes chocoholics to new territory‚Äîto 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.

Synopsis:

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.

Product Details

ISBN:
9781580081436
Subtitle:
A Cultural and Natural History of Cacao with Recipes
Author:
Presilla, Maricel E.
Author:
Presilla, Maricel E.
Publisher:
Ten Speed Press
Location:
Berkeley, Calif.:
Subject:
General
Subject:
Cookery
Subject:
Desserts
Subject:
History
Subject:
Chocolate
Subject:
Cookery (Chocolate)
Subject:
Cocoa
Subject:
Courses & Dishes - Desserts
Subject:
Courses & Dishes - Chocolate
Subject:
Cookbooks
Copyright:
Edition Description:
Includes bibliographical references and index.
Series Volume:
2000-2
Publication Date:
20001001
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
208
Dimensions:
10.34x8.41x.87 in. 2.07 lbs.

Other books you might like

  1. Nancy Silverton's Breads from the La... Used Hardcover $12.50
  2. Comfort Me with Apples: More... Used Trade Paper $5.95
  3. How to Bake: Complete Guide to... Used Hardcover $4.95
  4. Bernard Clayton's New Complete Book... Used Hardcover $10.95
  5. The Bay Wolf Restaurant Cookbook Used Hardcover $5.95
  6. Mes Tartes: The Sweet and Savory... New Hardcover $34.95

Related Subjects

Cooking and Food » Desserts and Candy » Chocolate and Candy

The New Taste of Chocolate: A Cultural and Natural History with Recipes Used Hardcover
0 stars - 0 reviews
$8.50 In Stock
Product details 208 pages Ten Speed Press - English 9781580081436 Reviews:
"Synopsis" by , 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.

spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.