Advanced
Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.
Title details for Bean-to-Bar Chocolate by Megan Giller - Available

Bean-to-Bar Chocolate

America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors

by Megan Giller
Michael Laiskonis
ebook
1 of 1 copy available
Borrow Read a sample Read a sample
1 of 1 copy available
Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and understand how chocolate’s flavor depends on where the cacao was grown — then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.

  • Creators

  • Publisher

  • Release date

    September 19, 2017

  • Formats

    • Kindle Book

    • OverDrive Read

      • ISBN: 9781612128221
      • File size: 30633 KB

    • EPUB ebook

      • ISBN: 9781612128221
      • File size: 30630 KB

  • Languages

    • English

  • Reviews

    • Library Journal

      July 1, 2017

      Chocoholics who have consulted Sophie and Michael Coe's The True History of Chocolate and Chloe Doutre-Roussel's The Chocolate Conoisseur will savor this updated guide to American craft chocolates. Food writer Giller, founder of the website Chocolate Noise (chocolatenoise.com), profiles many of today's most exciting bean-to-bar chocolate makers and pulls together useful information on chocolate history, production, etymology, and more. She includes guides to tempering and tasting cocoa, as well as 22 recipes (e.g., Ceylon tea fudge sauce, balsamic strawberries in mini chocolate cups, cocoa nib ice cream, single-origin brownie flight) from well-known chefs and chocolatiers. VERDICT A timely snapshot of trends in American artisanal chocolate, this title will strengthen dessert collections.

      Copyright 2017 Library Journal, LLC Used with permission.

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

Loading