The Language of Chocolates PDF Download
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Author: Bruno D'Arcy
Publisher: Lulu.com
ISBN: 1409202488
Category : Fiction
Languages : en
Pages : 122
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Book Description
A small book with a big appetite, comprising over 400 aphorisms, images, quotations, and definitions reflecting on everything there is to like about chocolates. Here you will find eulogies to these jewels of confectionery; insights into the symbolism of truffles, ganaches and pralines; illustrations of the transforming power of their bliss; and a between-the-sheets look at their romantic influence. The Language of Chocolates is both an informative book for chocolate lovers and a work of enchantment - just the book to reach for when in need of an elegant snack, or some sweet inspiration. It will not let you down.
Author: Bruno D'Arcy
Publisher: Lulu.com
ISBN: 1409202488
Category : Fiction
Languages : en
Pages : 122
Get Book Here
Book Description
A small book with a big appetite, comprising over 400 aphorisms, images, quotations, and definitions reflecting on everything there is to like about chocolates. Here you will find eulogies to these jewels of confectionery; insights into the symbolism of truffles, ganaches and pralines; illustrations of the transforming power of their bliss; and a between-the-sheets look at their romantic influence. The Language of Chocolates is both an informative book for chocolate lovers and a work of enchantment - just the book to reach for when in need of an elegant snack, or some sweet inspiration. It will not let you down.
Author: Bruno D'Arcy
Publisher: Lulu.com
ISBN: 1326718355
Category : Humor
Languages : en
Pages : 86
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Book Description
An amusing and highly entertaining little book about the romantic and not-so-innocent symbolism of chocolates.
Author: Louis E. Grivetti
Publisher: John Wiley & Sons
ISBN: 1118210220
Category : Technology & Engineering
Languages : en
Pages : 1556
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Book Description
International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category. Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe. In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports. Here is a sampling of some of the fascinating topics explored inside the book: Ancient gods and Christian celebrations: chocolate and religion Chocolate and the Boston smallpox epidemic of 1764 Chocolate pots: reflections of cultures, values, and times Pirates, prizes, and profits: cocoa and early American east coast trade Blood, conflict, and faith: chocolate in the southeast and southwest borderlands of North America Chocolate in France: evolution of a luxury product Development of concept maps and the chocolate research portal Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world's favorite foods.
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: Paul A. Young
Publisher: Kyle Books
ISBN: 191423944X
Category : Cooking
Languages : en
Pages : 340
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Book Description
Bring the joy of chocolate into your home with fascinating stories, tantalising treats and irresistible creations devised by a world-class chocolatier. This delightfully decadent book is a love letter to chocolate, from the very fundamentals of what is chocolate and how to taste and buy, to achieving a world-class shine and blending flavour like a pro. It explains clearly and with creativity, so that by the end of the book, anyone from beginner to confident cook will be able to make the very best chocolate recipes. Paul A. Young is a ground-breaking chocolatier, known for his daring flavours and artisanal approach to fine chocolate making. All of the chocolates produced by his brand are handmade using fresh ingredients, and his creations have won him numerous awards, including Outstanding British Chocolatier from the International Chocolate Awards.
Author: Sophie D. Coe
Publisher: Thames & Hudson
ISBN: 050077093X
Category : Cooking
Languages : en
Pages : 419
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Book Description
“A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”—Chocolatier This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a complete and accurate history of chocolate. It begins some 4,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as chocolate. This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the Maya and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the drink of kings and aristocrats and then was popularized in coffeehouses. Industrialization in the nineteenth and twentieth centuries made chocolate available to all, and now, in our own time, it has become once again a luxury item. The third edition includes new photographs and revisions throughout that reflect the latest scholarship. A new final chapter on a Guatemalan chocolate producer, located within the Pacific coastal area where chocolate was first invented, brings the volume up-to-date.
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: Ross F. Collins
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Business & Economics
Languages : en
Pages : 644
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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: Michel Paradis
Publisher: John Benjamins Publishing
ISBN: 9027285365
Category : Language Arts & Disciplines
Languages : en
Pages : 309
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Book Description
This volume is the outcome of 25 years of research into the neurolinguistic aspects of bilingualism. In addition to reviewing the world literature and providing a state-of-the-art account, including a critical assessment of the bilingual neuroimaging studies, it proposes a set of hypotheses about the representation, organization and processing of two or more languages in one brain. It investigates the impact of the various manners of acquisition and use of each language on the extent of involvement of basic cerebral functional mechanisms. The effects of pathology as a means to understanding the normal functioning of verbal communication processes in the bilingual and multilingual brain are explored and compared with data from neuroimaging studies. In addition to its obvious research benefits, the clinical and social reasons for assessment of bilingual aphasia with a measuring instrument that is linguistically and culturally equivalent in each of a patient’s languages are stressed. The relationship between language and thought in bilinguals is examined in the light of evidence from pathology. The proposed linguistic theory of bilingualism integrates a neurofunctional model (the components of verbal communication and their relationships: implicit linguistic competence, metalinguistic knowledge, pragmatics, and motivation) and a set of hypotheses about language processing (neurofunctional modularity, the activation threshold, the language/cognition distinction, and the direct access hypothesis).
Author: Pharaoh
Publisher: iUniverse
ISBN: 0595164668
Category : Biography & Autobiography
Languages : en
Pages : 134
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Book Description
Since I have been a lover and student of chocolate since birth, I have looked at the seductive, high gloss covers for books dedicated to the use of chocolate for desserts. What has drawn me to those books has been the eye arresting graphic designs, lettering and rich, provocative dark and milk chocolate jackets. Since my book explores the metaphoric and symbolic quality of chocolate women, then the analogy works perfectly on multiple levels of meaning. For example, according to chocolate connoisseurs, chocolate was the food of the mythic gods of the Mayans and Aztecs. Moreover, the sun played a dynamic role in the germination of this plant that eventually became the rage of Europe and then America. Like chocolate, chocolate women come in a spectrum of flavors, colors, textures, sounds and scents. Moreover, gentlemen who have made it their life's work to know the spectrum of chocolate tend to become chocolate connoisseurs. Hence my meditations celebrate the spectrum of chocolate women who are works of art.
