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Books > Cookbooks, Food & Wine > Baking > 158008950X
  1. 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
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  2. The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes

    [158008950X]
    Delivery: 10-20 Working Days
    Customer Ratings (9 reviews)
    Price R971.00

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Additional Information

More than two hundred years ago, the great Swedish botanist Carolus Linnaeus christened the cacao tree Theobroma cacao, “food-of-the-gods cacao.” Truly, 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 exceptional piece of chocolate. What qualities set artisanal chocolate apart from mass-marketed brands? How does chocolate impact our health? How will the rising popularity of microbatch chocolate affect the industry? To find out, The New Taste of Chocolate, Revised takes us on a journey beginning with Maya and Aztec chocolate rituals, followed by exploring the significance of cacao through the ages, up through groundbreaking contemporary genetic discoveries.
 
Going far beyond the scope of anything currently 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 author, scholar, and chocolate expert Maricel E. Presilla introduces us to the broad array of cacao cultivars, meticulously covering the latest research, then explores the art of cacao farming and the people who dedicate their lives to cultivating the precious cacao pods. She also elucidates the harvesting, fermenting, and drying practices that create subtle distinctions in the tastes of particular strains of cacao. From the burnished reds and shocking yellows of the cacao fruits to the deep mahoganies and milky tans of the finished product, we follow cacao from bean to bar, each incarnation as luscious as the next.
 
More than just a cultural and natural history of our most coveted indulgence, The New Taste of Chocolate, Revised includes a new collection of Maricel Presilla’s savory recipes plus sweet contributions from internationally renowned pastry chefs and chocolatiers. Presilla dissects buzzwords such as single origin and estate grown, illuminates chocolate trends gaining traction with manufacturers and connoisseurs, and predicts what the future holds for chocolate as a globally celebrated delicacy. With stunning new full color photography and rare archival prints throughout, this comprehensive and gorgeous book will help chocoholics cultivate an appreciation for the infinite subtleties of their favorite culinary delight.

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Specifications

Country
USA
Author
Maricel E. Presilla
Binding
Hardcover
Brand
Brand: Ten Speed Press
EAN
9781580089500
Edition
1st Revised
Feature
Used Book in Good Condition
ISBN
158008950X
Label
Ten Speed Press
Manufacturer
Ten Speed Press
MPN
9781580089500
NumberOfItems
1
NumberOfPages
246
PartNumber
9781580089500
PublicationDate
2009-11-24
Publisher
Ten Speed Press
ReleaseDate
2009-11-24
Studio
Ten Speed Press
Most Helpful Customer Reviews

I purchased this book upon a recommendation of a professional Chocoliter program I'm enrolled. It is a wonderful book rich in history, the growing and manufacturing. Anyone who is interested in chocolate I believe would find this book fascinating. I have tried many of the recipes and find them a wonderful culinary experience.
Before I bought The New Taste of Chocolate I read the reviews & the table of contents [when available] of all the books about chocolate that Amazon sold. This is the one I choose & I'm glad I did. Presilla knows & loves the many aspects of chocolate.

I was interested especially in the history of chocolate. We get the interaction of Mesoamerica & South America pre- & post-Columbus explained, plus the spread to other continents. Disease problems, DNA research, etc also are explained. Making nearly any of the recipes would require shopping at an Hispanic market, so I'll probably stick to reading them. That's just as well, as they are pretty high-calorie, with lots of heavy cream etc. The first & probably only one I'll try is a chololate & corn meal beverage.
I bought the first edition of this book when it came out. I see this is a revised edition, which I am also ordering. A beautiful coffee table-type book, it is very comprehensive, covering the history, genetic varieties, processing, endangerment, and future of chocolate, as well as recipes. The author grew up spending time on her family's cacao plantation.
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