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Author: Chloé Doutre-Roussel
Publisher: Piatkus Books
ISBN: 9780749928346
Category : Chocolate
Languages : en
Pages : 0
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Book Description
This expert and irresistible book for everyone who loves chocolate is packed with amazing stories, tasting notes, history, myths, recipes, and "chocolate philosophy." Learn how to differentiate between good chocolate and bad, how to select a chocolate that reflects the day's "mood," and more.
Author: Chloé Doutre-Roussel
Publisher: Piatkus Books
ISBN: 9780749928346
Category : Chocolate
Languages : en
Pages : 0
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Book Description
This expert and irresistible book for everyone who loves chocolate is packed with amazing stories, tasting notes, history, myths, recipes, and "chocolate philosophy." Learn how to differentiate between good chocolate and bad, how to select a chocolate that reflects the day's "mood," and more.
Author: David Lebovitz
Publisher: National Geographic Books
ISBN: 1580084958
Category : Cooking
Languages : en
Pages : 0
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Book Description
A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.
Author: C. Marina Marchese
Publisher: Hachette UK
ISBN: 1603763325
Category : Cooking
Languages : en
Pages : 467
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Book Description
From honey experts C. Marina Marchese and Kim Flottum comes this comprehensive introduction to the origin, flavor, and culinary uses of more than 30 varietals of honey, from ubiquitous clover to tangy star thistle to rich, smoky buckwheat Like wine, cheese, coffee, and chocolate, honey has emerged as an artisanal obsession. Its popularity at farmers' markets and specialty food stores has soared as retailers are capitalizing on the trend. The Honey Connoisseur teaches consumers everything they need to know about how to taste, select, and use a diverse selection of honey. After a brief explanation of how bees produce honey, the authors introduce the concept of terroir, the notion that soil, weather, and other natural phenomena can affect the taste of honey. As with wines, knowing the terroir of a honey varietal helps to inform an understanding of its flavor. The book goes on to give a thorough course in the origins of more than 30 different honeys as well as step-by-step instructions, how to taste honey, describe its flavor and determine what other flavors pair best with a particular honey. Also included are simple recipes such as dressings, marinades, quick-and-easy desserts, and beverages. Beautifully illustrated and designed, The Honey Connoisseur is the perfect book for foodies and locavores alike. Praise for The Honey Connoisseur: "Of all the near-perfect food we generally take for granted, honey suffers more than most (except for cheese). The Honey Connoisseur lays it all out on the table; Marina Marchese and Kim Flottum tell the whole story including its dark side in an eloquent style. The reader will never look at the honey jar the same way." -- Max McCalman, author of Mastering Cheese, Cheese: Connoisseur's Guide to the World's Best, and The Cheese Platebr> "Eureka! This is the book I've been looking for. As a restaurateur who has traveled high and low in search of the world's finest wines, I have always respected the role terroir plays in creating and nurturing a region's culinary personality. Ever since I took up beekeeping, I've been on the hunt for the definitive guide to the essence of honey: how to taste it, which local factors influence its flavor, and most importantly for me, how to pair it with other ingredients like an expert." -- Julian Niccolini, Owner of The Four Seasons Restaurant, New York City "With the authors' depth of knowledge, I cannot think of a better resource on honey. This book makes me want to bake with all the varieties. Finally, a honey bible! The Honey Connoisseur is truly a great book." -- John Barricelli, author of The Seasonal Baker and The Sono Baking Company Cookbook "Marina Marchese and Kim Flottum's knowledge of this fascinating and increasingly popular subject is unparalleled. Together, they have composed the preeminent book about honey and its regional culinary food pairings." -- Nicholas Coleman, Chief Olive Oil Specialist, Eataly NYC
Author: Fran Bigelow
Publisher: Broadway
ISBN: 0767916581
Category : Cooking
Languages : en
Pages : 250
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Book Description
The most stylish, approachable, and mouth-watering chocolate cookbook ever, from award-winning chocolatier Fran Bigelow In 1982, Fran Bigelow proudly opened the doors to Fran’s Chocolates, a boutique storefront styled after European chocolate salons, where she could showcase the pure flavors of the exquisite confections she had spent years perfecting. Chocolate lovers in Seattle immediately beat a path to Madison Street to taste desserts as wonderful as anything in Paris or Belgium. Over the past two decades, Fran Bigelow has grown into a world-class chocolatier, operating two elegant shops that enjoy cult status in Seattle and beyond, by way of her mail-order and Internet business. Now, in her debut cookbook, Fran reveals the magic behind her addictive creations: how she manipulates a few ingredients—butter, cream, eggs, sugar, salt, vanilla, and nuts—to create sublime textures and highlight pure flavors in her elegant modern desserts. The seventy-five recipes included here range from extravagant celebration cakes and holiday specialties (White Chocolate Torte or Souffléd Chocolate Mocha Roll); to European style fruit and nut tarts (Chocolate Cherry Tart or Milk Chocolate Crème Fraîche Tart), soufflés, cheesecakes (White Chocolate Brie Cheesecake, a Fran specialty), homemade ice creams (Dark Chocolate and Ginger Bombe), and extraordinary renditions of American classics, including brownies, chocolate cookies, the ultimate hot fudge sauce, and a chocolate milkshake that will instantly transport you back to childhood. Fran also tells you everything you need to know about chocolate, from the different styles of chocolate-making employed in Europe, South America, and the U.S. (and how each result in different flavors), to deciphering labels (which ingredients enhance meltability, for example), and how the amount of cocoa in different brands and styles of chocolate influences the final taste of a dessert. You will learn how to taste a truffle—preferably in two bites—and the language of chocolate “signs,” the squiggles atop candies. Recipes for some of Fran’s award-winning confections are also included here: chocolate cherries and nut clusters; chocolate stuffed fruits; easy cocoa-dusted truffles; and more ambitious dipped truffles featuring liqueurs, coffee, vanilla, and other chocolate-friendly ingredients; and chocolate fondue, a perfect party dessert for children and adults alike. Whether you are a cocoa connoisseur or devotee of the cacao bean with cravings that won’t quit,Pure Chocolateis a must-have for any chocolate aficionado.
Author: Fred Thompson
Publisher: ReadHowYouWant.com
ISBN: 1458782255
Category : Cooking
Languages : en
Pages : 146
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Book Description
Hot chocolate is not just a childrens drink anymore: In recent years it has become a connoisseurs beverage served in trendy coffeehouses and appearing on upscale restaurant dessert menus. What many people think of as hot chocolate, however, is really hot cocoa - a little chocolate flavor with a lot of hot milk. In Hot Chocolate, Fred Thompson offers 50 recipes for serious hot chocolate, made with high-quality milk, dark, or white chocolate; whole milk, skim milk, cream, water, or milk alternatives; and a variety of flavorings, such as peppermint, orange, cinnamon, coffee, liqueurs, peanut butter, and raspberry - even chai tea! The book provides a fascinating history of hot chocolate and lots of useful tips on how to make fabulous hot chocolate, which kinds of chocolate to use, and how to garnish the drinks, plus bonus recipes for homemade marshmallows and perfect whipped cream. There is also a chapter on preparing high-quality homemade hot chocolate mixes that can be given as gifts. With stylish full-color photos showcasing sumptuous variety, the IACP award-nominated Hot Chocolate is a great gift for anyone who loves chocolate.
Author: Dandelion Chocolate
Publisher: Clarkson Potter
ISBN: 0451495365
Category : Cooking
Languages : en
Pages : 370
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Book Description
From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean. Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory's much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.
Author: Steve Almond
Publisher: Algonquin Books
ISBN: 1565124219
Category : Technology & Engineering
Languages : en
Pages : 279
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Book Description
A self-proclaimed candy fanatic and lifelong chocoholic traces the history of some of the much-loved candies from his youth, describing the business practices and creative candy-making techniques of some of the small companies.
Author: Clay Gordon
Publisher: Gotham
ISBN: 9781592403080
Category : Cacao
Languages : en
Pages : 0
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Book Description
General Adult. A connoisseurs guide to acquiring and consuming the worlds best chocolates is a lavishly illustrated reference that provides information on cocoa-growing regions, makes recommendations for pairing chocolate with wine, and addresses the latest claims about the health benefits of chocolate.
Author: Sarah Jane Evans
Publisher: Pavilion
ISBN: 9781862058590
Category : Cooking
Languages : en
Pages : 0
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Book Description
The story of chocolate: its place in history, from the Mayans to 21st-century artisan producers; the journey from tree to bar, from the plantation to the gourmet store; and terroir and flavours from around the world Discover more than 80 of the world's top producers and their bars – single origin, ethical and fair trade, classic and new flavours Learn to taste chocolate like an expert Take a bite of a chocolate bar. Beside the pleasure it gives, the chocolate leads you on a journey from the cacao bean grown on a far-away plantation to the final designer bar, but also on a more complex voyage through history, society, politics and economics. Throughout its 3000-year history, chocolate has been celebrated as a precious health-giving drink; it was not until the 20th century that sweetened chocolate confectionery and bars replaced 'real' chocolate. Today fine chocolate is part of the revival of interest in 'real' food. Small artisan chocolatiers and global producers alike are seeking out top quality beans from specific origins. Sarah Jane Evans brings the story of chocolate up to date, and profiles more than 80 of the world's leading fine chocolate producers, with her tasting notes on selected bars. Chocolate has over 500 chemical compounds that affect its flavour and this book teaches the chocolate lover how to taste, discover and enjoy its many flavours.
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.
