All About Chocolate: The Ultimate Resource for the World's Favorite Food PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download All About Chocolate: The Ultimate Resource for the World's Favorite Food PDF full book. Access full book title All About Chocolate: The Ultimate Resource for the World's Favorite Food by Carole Bloom, CCP. Download full books in PDF and EPUB format.
Author: Carole Bloom, CCP
Publisher: Wiley
ISBN: 9780028622835
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
"It's not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let's face it, far more reliable than a man." —Miranda Ingram "I have met with few things more remarkable than the Chocolate which is the finest I ever saw." —John Adams, traveling in Spain in 1799 Hailed as "the food of the gods," exchanged in ancient marriage ceremonies, and proclaimed an aphrodisiac, chocolate has been loved around the world since its cultivation by the ancient peoples of Mexico as early as the seventh century. Here is the essential volume, including facts, fictions, festivals, recipes, and resources on the treat that drives many to obsession. All About Chocolate is the ultimate compendium of information to indulge the cravings of true fanatics. In the seventeenth century, not long after the bishop of Chiapas warned that anyone drinking chocolate during the service would be excommunicated, he died from drinking a cup of poisoned chocolate. Americans eat more chocolate now than ever before—an average of 11 pounds per person every year! The Aztec ruler Montezuma drank 50 cups of chocolate from golden goblets before visiting his harem. Whether you're a true chocoholic, a trivia lover, or just looking for the best ways and places to enjoy this magical treat, All About Chocolate makes it easy for you to enjoy this alluring sweet to the fullest. Visit us online at www.mgr.com
Author: Carole Bloom, CCP
Publisher: Wiley
ISBN: 9780028622835
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
"It's not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let's face it, far more reliable than a man." —Miranda Ingram "I have met with few things more remarkable than the Chocolate which is the finest I ever saw." —John Adams, traveling in Spain in 1799 Hailed as "the food of the gods," exchanged in ancient marriage ceremonies, and proclaimed an aphrodisiac, chocolate has been loved around the world since its cultivation by the ancient peoples of Mexico as early as the seventh century. Here is the essential volume, including facts, fictions, festivals, recipes, and resources on the treat that drives many to obsession. All About Chocolate is the ultimate compendium of information to indulge the cravings of true fanatics. In the seventeenth century, not long after the bishop of Chiapas warned that anyone drinking chocolate during the service would be excommunicated, he died from drinking a cup of poisoned chocolate. Americans eat more chocolate now than ever before—an average of 11 pounds per person every year! The Aztec ruler Montezuma drank 50 cups of chocolate from golden goblets before visiting his harem. Whether you're a true chocoholic, a trivia lover, or just looking for the best ways and places to enjoy this magical treat, All About Chocolate makes it easy for you to enjoy this alluring sweet to the fullest. Visit us online at www.mgr.com
Author: Ross F. Collins
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Business & Economics
Languages : en
Pages : 644
Get Book Here
Book Description
Chocolate is nearly always with us—when celebrating or mourning, in love or alone, healthy or sick, happy or sad. This book offers a comprehensive look at how an exotic food grew to play such a central role in our lives. No food in the world can offer as storied a history as chocolate. Chocolate: A Cultural Encyclopedia focuses on cocoa's history from ancient Mesoamerican beginnings as a symbol of ritual, life, and death, to its omnipresence in Europe, North America, and the rest of the world. In 10 thematic chapters covering chocolate in society and culture, 80 shorter entries, recipes, and a comprehensive timeline, this new book takes a closer look at how chocolate has served as a medicine, an indulgence, a symbol of decadence, a door to romance, a tempting taboo, a means of survival, and a snack for children and adults alike. Why did popes and kings so fear their chocolate? Who invented milk chocolate, and why was its formula kept secret? Why did soldiers in World War II despise their chocolate rations? Who makes the most chocolate today? Find out the answers to these questions and more as this book tells you everything you wanted to know—and a lot you didn't even know existed—about the seed from the world’s favorite fruit tree.
Author: Philip K Wilson
Publisher: Royal Society of Chemistry
ISBN: 1782625127
Category : Technology & Engineering
Languages : en
Pages : 235
Get Book Here
Book Description
The Mesoamerican population who lived near the indigenous cultivation sites of the "Chocolate Tree" (Theobromo cacao) had a multitude of documented applications of chocolate as medicine, ranging from alleviating fatigue to preventing heart ailments to treating snakebite. Until recently, these applications have received little sound scientific scrutiny. Rather, it has been the reputed health claims stemming from Europe and the United States which have attracted considerable biomedical attention. This book, for the first time, describes the centuries-long quest to uncover chocolate's potential health benefits. The authors explore variations in the types of evidence used to support chocolate's use as medicine as well as note the ongoing tension over categorizing chocolate as food or medicine, and more recently, as functional food or nutraceutical. The authors, Wilson an historian of science and medicine, and Hurst an analytical chemist in the chocolate industry, bring their collective insights to bear upon the development of ideas and practices surrounding the use of chocolate as medicine. Chocolate's use in this manner is explored first among the Mesoamerican peoples, then as it is transported to Europe, and back into Colonial North America. The authors then focus upon more recent bioscience experimental undertakings which have been aimed to ascertain both long-standing and novel suggestions as to chocolate's efficacy as a medicinal and a nutritional substance. Chocolate/s reputation as the most craved food boosts this book's appeal to food and biomedical scientists, cacao researchers, ethnobotanists, historians, folklorists, and healers of all types as well as to the general reading audience.
Author: Mara P. Squicciarini
Publisher: Oxford University Press
ISBN: 019103990X
Category : Social Science
Languages : en
Pages : 496
Get Book Here
Book Description
This book, written by global experts, provides a comprehensive and topical analysis on the economics of chocolate. While the main approach is economic analysis, there are important contributions from other disciplines, including psychology, history, government, nutrition, and geography. The chapters are organized around several themes, including the history of cocoa and chocolate — from cocoa drinks in the Maya empire to the growing sales of Belgian chocolates in China; how governments have used cocoa and chocolate as a source of tax revenue and have regulated chocolate (and defined it by law) to protect consumers' health from fraud and industries from competition; how the poor cocoa producers in developing countries are linked through trade and multinational companies with rich consumers in industrialized countries; and how the rise of consumption in emerging markets (China, India, and Africa) is causing a major boom in global demand and prices, and a potential shortage of the world's chocolate.
Author: Lisa Yockelson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544177509
Category : Cooking
Languages : en
Pages : 530
Get Book Here
Book Description
A dazzling celebration of the art and craft of baking from the award-winning author of Baking by Flavor and ChocolateChocolate. Popular food writer Lisa Yockelson—whose articles, essays, and recipes have appeared in the Boston Globe, the Washington Post, and Gastronomica—presents what has fascinated her during a lifetime of baking. With 100 essays and more than 200 recipes, along with 166 full-color images, Baking Style is infused with discoveries, inspirations, and exacting but simple recipes for capturing the art and craft of baking at home. Baking Style combines the genre of the culinary essay with recipes, their corresponding methods, and illustrative images, revealing Yockelson’s uniquely intimate expression of the baking process. In these pages, she explores bars, hand-formed, and drop cookies; casual tarts; yeast-raised breads; puffs, muffins, and scones; waffles and crepes; tea cakes, breakfast slices, and buttery squares; cakes and cupcakes. “A collection of cakes, cookies and breads that will gladden the heart of any baking enthusiast. It’s an encyclopedic book from an author whose recipes really work!” —The New York Times Book Review
Author: Anne Byrn
Publisher: Workman Publishing Company
ISBN: 076115955X
Category : Cooking
Languages : en
Pages : 506
Get Book Here
Book Description
The Cake Mix Doctor goes chocolate! Anne Byrn brings her proven prescription for doctoring cake mix to an ingredient that inspires love bordering on obsession. It's a marriage made in baker's heaven-150 all-new, all-easy recipes for cakes, starring the ingredient that surpasses all other flavors, including vanilla, by a 3-to-1 margin, and that Americans consume to the tune of 2.8 billion pounds a year. Starting with versatile supermarket cake mixes and adding just the right extras-including melted semisweet chocolate bars, chocolate chips, or cocoa powder, plus fresh eggs or a bit of buttermilk, dried coconut, mashed bananas, or instant coffee powder-a baker at any level of experience can turn out dark, rich, moist, delicious chocolate layer cakes, time and again. Not to mention sheet cakes, pound cakes, cupcakes and muffins, cheesecakes, cookies, brownies, and bars. Rounding out the book are 38 all-new homemade frostings and fillings, and a full-color insert showing every cake in the book.
![Fast Food and Junk Food [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/vkPPEAAAQBAJ?fife=w80-h100)
Author: Andrew F. Smith
Publisher: Bloomsbury Publishing USA
ISBN: 031339394X
Category : Reference
Languages : en
Pages : 906
Get Book Here
Book Description
This fascinating and revealing work examines the incredible power of junk food and fast food—how nostalgic we are about them, the influence of the companies that manufacture or sell them, and their alarming effect on our country's state of health. In the last half century, junk food and fast food have come to play an extremely important role in American economic, historical, cultural, and social life. Today, they have a major influence on what Americans eat—and how healthy we are (or aren't). Fast Food and Junk Food: An Encyclopedia of What We Love to Eat tells the intriguing, fun, and incredible stories behind the successes of these commercial food products and documents the numerous health-related, environmental, cultural, and politico-economic issues associated with them. With more than 700 alphabetically arranged entries, this two-volume encyclopedia contains enough listings to allow readers to research a wide range of fascinating topics. The author treats the massive amount of subject material within this reference title in a fair and balanced manner. A secondary focus of this encyclopedia is to chart the spread of some American fast food chains and commercially produced junk foods internationally.
Author: Delores Custer
Publisher: John Wiley & Sons
ISBN: 0470080191
Category : Cooking
Languages : en
Pages : 426
Get Book Here
Book Description
Food Styling is the first serious book on the subject of food styling for specific media: editorial, advertorial, public relations, marketing, advertising, packaging, and television and film production. It focuses on the development of skills and the techniques and equipment required to help chefs improve presentations and simply better market a product.
Author: Andrew Smith
Publisher:
ISBN: 0199734968
Category : Business & Economics
Languages : en
Pages : 2556
Get Book Here
Book Description
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Author: Carole Bloom
Publisher: John Wiley & Sons
ISBN: 111806965X
Category : Cooking
Languages : en
Pages : 374
Get Book Here
Book Description
Have you ever opened a box of store-bought cookies and after the first dry bite, wished you were eating a warm, fresh baked one instead? Even store-bought cookies that claim to taste homemade really can’t compare to the real thing. Well, cookie lovers, thanks to baker Carole Bloom, you can have the real thing—any time and any day of the week. With Cookies For Dummies, you’ll be whipping up platefuls of the most scrumptious cookies imaginable in absolutely no time. Think Very Rich Cakelike Brownies. Or Almond Butter Cookies. Or Chocolate Biscotti. And not only will the book’s nearly 200 recipes awaken the baker within, you’ll get foolproof tips on making any type of creation in cookiedom—from simple drop, rolled, and refrigerator cookies to the more challenging bar, sandwich, and filled cookies, and finally, the pressed, hand-formed, and molded cookies that’ll let you style eye-catching cookies that bear your unique signature. With help on every page, the book cues you in on: Baking basics—such as choosing the right kitchen equipment and stocking up on essentials Foolproof techniques for outstanding cookies, plus tips on troubleshooting baking mishaps Decorating with chocolate (with tips on piping, painting, and stenciling) Creating "slender’" versions of old favorites, while maintaining texture and boosting flavor Discovering cookies from other cultures Baking for the holidays and making baking fun for kids With a summary cheat sheet of baking essentials, helpful how-to illustrations, and humorous cartoons along the way, Cookies For Dummies will help you bake awe-inspiring homemade cookies that will have even the fanatical cookie lovers in your family clamoring for more.
