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Author: Jordi Roca
Publisher: Grub Street Cookery
ISBN: 1911667750
Category : Cooking
Languages : en
Pages : 351
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Book Description
El Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, 2015, 2018 it was named the best restaurant in the world by Restaurant magazine. Jordi Roca is currently one of the worlds most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards. This book shows Jordis search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts. He travels through cocoa fields in Colombia, Peru and Ecuador to meet producers both in the interior of the jungle and in the new areas that produce some of the most prestigious cocoa on the market. He learns about the nature of the so called creole cacao, native to the Amazon rainforest, the characteristics of the crop and the way in which the cocoa cob ends up being transformed into the fermented and dry bean from which we obtain our chocolate. With this background, Jordi returns to his chocolate workshop in Girona and gives a new twist to his creative work, undertaking unique creations with the cocoas that he has collected over the course of his travels through the different countries of Latin America. The book includes 40 recipes, formulas and totally new creative ideas with cocoa as the mainstay of desserts, chocolates and ice cream. A National Geographic documentary on Jordi Rocas research into the world of cocoa in Latin America is currently being filmed.
Author: Jordi Roca
Publisher: Grub Street Cookery
ISBN: 1911667750
Category : Cooking
Languages : en
Pages : 351
Get Book Here
Book Description
El Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, 2015, 2018 it was named the best restaurant in the world by Restaurant magazine. Jordi Roca is currently one of the worlds most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards. This book shows Jordis search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts. He travels through cocoa fields in Colombia, Peru and Ecuador to meet producers both in the interior of the jungle and in the new areas that produce some of the most prestigious cocoa on the market. He learns about the nature of the so called creole cacao, native to the Amazon rainforest, the characteristics of the crop and the way in which the cocoa cob ends up being transformed into the fermented and dry bean from which we obtain our chocolate. With this background, Jordi returns to his chocolate workshop in Girona and gives a new twist to his creative work, undertaking unique creations with the cocoas that he has collected over the course of his travels through the different countries of Latin America. The book includes 40 recipes, formulas and totally new creative ideas with cocoa as the mainstay of desserts, chocolates and ice cream. A National Geographic documentary on Jordi Rocas research into the world of cocoa in Latin America is currently being filmed.
Author: Allen M. Young
Publisher:
ISBN: 9780813030449
Category : History
Languages : en
Pages : 218
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Book Description
"Young's readers will thank him for making life a bit more pleasant, both by improving the production of chocolate and by providing such entertaining reading."--"The Sciences" "Informative, valuable, and original."--"Quarterly Review of Biology" "Young has new and important things to say about the ecology and biology of cacao."--"Times Higher Educational Supplement" "Engaging."--"Booklist" Young provides an overview of the fascinating natural and human history of one of the world's most intriguing commodities: chocolate. Cultivated for over 1,000 years in Latin America and the starting point for millions of tons of chocolate annually consumed worldwide, cacao beans have been used for beverages, as currency, and for regional trade. After the Spanish brought the delectable secret of the cacao tree back to Europe in the late 16th century, its seeds created and fed an insatiable worldwide appetite for chocolate. "The Chocolate Tree" chronicles the natural and cultural history of "Theobroma cacao" and explores its ecological niche. Tracing cacao's journey out of the rain forest, into pre-Columbian gardens, and then onto plantations adjacent to rain forests, Young describes the production of this essential crop, the environmental price of Europeanized cultivation, and ways that current reclamation efforts for New World rain forests can improve the natural ecology of the cacao tree. Amid encounters with sloths, toucans, butterflies, giant tarantula hawk wasps, and other creatures found in cacao groves, Young identifies a tiny fly that provides a vital link between the chocolate tree and its original rain forest habitat. This discovery leads him to conclude that cacao trees in cultivation today may have lost their original insect pollinators due to the plant's long history of agricultural manipulation. In addition to basic natural history of the cacao tree and the relationship between cacao production systems and the preservation of the rain forest, Young also presents a history of the use of cacao, from the archaeological evidence of Mesoamerica to contemporary evidence of the relationship between chocolate consumption and mental and physical health. A rich concoction of cultural and natural history, archaeological evidence, botanical research, environmental activism, and lush descriptions of a contemporary adventurer's encounters with tropical wonders, "The Chocolate Tree" offers an appreciation of the plant and the environment that provide us with this Mayan "food of the gods."
Author: Bryan A. Bailey
Publisher: Springer
ISBN: 3319247891
Category : Science
Languages : en
Pages : 630
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Book Description
This book reviews the current state of knowledge concerning cacao pathogens and methods for their management. Topics discussed include the history, biology and genetic diversity of Moniliophthora species (which cause witches’ broom and frosty pod rot) and Phytophthora species (which cause black pod rot) that cause diseases resulting in major losses to cacao production. Emerging pathogens such as Cacao swollen shoot virus and Ceratobasidium theobromae (which causes vascular streak dieback) are also discussed in detail, along with many pathogens of significant local concern. Most of these pathogens represent major risks to global cacao production should they expand into new areas, breaking out of their current limited distributions. By considering cacao diseases as a group, similarities in the available tools and techniques used in their management become apparent, as do their limitations. Gaps in our current knowledge of cacao pathogens and the management of the diseases they cause are detailed, and suggestions for future research directions are provided. This insight allows readers to consider cacao disease threats from a more comprehensive, global perspective and paves the way for an improved synergy of efforts between the various research programs, agencies, and industries, both private and public, with vested interests in cacao production, and cacao farmers.
Author: Maricel E. Presilla
Publisher: Random House Digital, Inc.
ISBN: 158008950X
Category : Cooking
Languages : en
Pages : 258
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Book Description
Updated with new chapters on the environmental and geopolitical impact of cacao production and the latest health findings, a visual reference incorporates new photography and 30 original or revised recipes for chocolate foods ranging from the sweet to the savory.
Author: Marcos Patchett
Publisher: Aeon Books
ISBN: 1801521832
Category : Health & Fitness
Languages : en
Pages : 805
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Book Description
A fascinating guide to the history and medical uses of cacao. The Secret Life of Chocolate is a book about chocolate. Not the sweet, mass-produced fatty confection most of us are familiar with, though. This book is about old-school chocolate; pre-Colombian, Central American, bitter-spicy-foamy-intense blow-your-socks-off chocolate; chocolate beverages made with toasted cocoa beans, water, and indigenous plants. Today there are many different forms of drinking chocolate in Latin America, most of which reflect European (Spanish) influence, incorporating sugar, cinnamon, and milk. The aim of this work is to peel back the years of cultural cross-pollination and anatomize the original Cacao-based beverages, which were richer, more complex, more potent, and darker (in every sense) than modern forms of chocolate. This book delves into the ancient history of the human relationship with the cocoa tree, Theobroma cacao; it dissects the pharmacological properties of chocolate to the fullest possible extent; and it divulges the mythical and magical associations of human interactions with this incredible plant.
Author: Aster
Publisher: Hachette UK
ISBN: 1783252995
Category : Cooking
Languages : en
Pages : 128
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Book Description
Cacao was once considered by ancient Mayan and Aztec civilisations as a food of the gods. In modern day it is undeniably one of the nature's healthiest ingredients; this Amazonian superfood is full of potent antioxidants (40 times more than blueberries), vitamins and minerals. Research shows that raw cacao contains anti-inflammatory and heart protective antioxidants which can help reduce the risk of strokes and improve blood circulation. Other elements found in cacao can help prevent premature ageing, balance hormones, improve digestion, combat fatigue and lower blood pressure. From the sweet to the savoury, The Cacao Cookbook is packed with nutritious cacao recipes including breakfast smoothies, raw brownies, snack bars, steak, ice cream and homemade beauty products.
Author: Bradley E. Ensor
Publisher: University of Arizona Press
ISBN: 0816541086
Category : Social Science
Languages : en
Pages : 249
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Book Description
For decades, the Chontalpa region of Tabasco, Mexico, conjured images of the possible origins of the Itzá, who migrated, conquered, or otherwise influenced much of Mesoamerica. In Oysters in the Land of Cacao, archaeologist Bradley E. Ensor provides an important resource for Mesoamerican Gulf Coast archaeology by offering a new and detailed picture of the coastal sites vital to understanding regional interactions and social dynamics. This book synthesizes data from multiyear investigations at a coastal site complex in Tabasco—Islas de Los Cerros (ILC)—providing the first modern, systematic descriptions and analyses of material culture that challenge preconceptions while enabling new perspectives on cultural developments from the Formative to Late Classic periods through the lens of regional comparisons and contemporary theoretical trends. Ensor introduces a political ecological understanding of the environment and archaeological features, overturns a misconception that the latter were formative shell middens, provides an alternative pottery classification more appropriate for the materials and for contemporary theory, and introduces new approaches for addressing formation processes and settlement history. Building on the empirical analyses and discussions of problems in Mesoamerican archaeology, this book contributes new approaches to practice and agency perspectives, holistically integrating intra- and interclass agency, kinship strategies, gender and age dynamics, layered cultural identities, landscapes, social memory, and foodways and feasting. Oysters in the Land of Cacao addresses issues important to coastal archaeology within and beyond Mesoamerica. It delivers an overdue regional synthesis and new observations on settlement patterns, elite power, and political economies.
Author: Deborah Prinz
Publisher: Jewish Lights Publishing
ISBN: 1580234879
Category : Cooking
Languages : en
Pages : 272
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Book Description
Take a delectable journey through the religious history of chocolate--a real treat! Explore the surprising Jewish and other religious connections to chocolate in this gastronomic and historical adventure through cultures, countries, centuries and convictions. Rabbi Deborah Prinz draws from her world travels on the trail of chocolate to enchant chocolate lovers of all backgrounds as she unravels religious connections in the early chocolate trade and shows how Jewish and other religious values infuse chocolate today. With mouth-watering recipes, a glossary of chocolaty terms, tips for buying luscious, ethically produced chocolate, a list of sweet chocolate museums around the world and more, this book unwraps tasty facts such as: Some people--including French (Bayonne) chocolate makers--believe that Jews brought chocolate making to France. The bishop of Chiapas, Mexico, was poisoned because he prohibited local women from drinking chocolate during Mass. Although Quakers do not observe Easter, it was a Quaker-owned chocolate company--Fry's--that claimed to have created the first chocolate Easter egg in the United Kingdom. A born-again Christian businessman in the Midwest marketed his caramel chocolate bar as a "Noshie," after the Yiddish word for "snack." Chocolate Chanukah gelt may have developed from St. Nicholas customs. The Mayan "Book of Counsel" taught that gods created humans from chocolate and maize.
Author: Cameron L. McNeil
Publisher:
ISBN: 9780813029535
Category : Social Science
Languages : en
Pages : 542
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Book Description
New models of research and analysis, as well as breakthroughs in deciphering Mesoamerican writing, have recently produced a watershed of information on the regional use and importance of cacao, or chocolate as it is commonly called today. McNeil brings together scholars in the fields of archaeology, history, art history, linguistics, epigraphy, botany, chemistry, and cultural anthropology to explore the domestication, preparation, representation, and significance of cacao in ancient and modern communities of the Americas, with a concentration on its use in Mesoamerica. Cacao was used by many cultures in the pre-Columbian Americas as an important part of rituals associated with birth, coming of age, marriage, and death, and was strongly linked with concepts of power and rulership. While Europeans have for hundreds of years claimed that they introduced “chocolate” as a sauce for foods, evidence from ancient royal tombs indicates cacao was used in a range of foods as well as beverages in ancient times. In addition, the volume’s authors present information that supports a greater importance for cacao in pre-Columbian South America, where ancient vessels depicting cacao pods have recently been identified. From the botanical structure and chemical makeup of Theobroma cacao and methods of identifying it in the archaeological record, to the importance of cacao during the Classic period in Mesoamerica, to the impact of European arrival on the production and use of cacao, to contemporary uses in the Americas, this volume provides a richly informed account of the history and cultural significance of chocolate.
Author:
Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : en
Pages : 196
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Book Description
