Bean-to-Bar Chocolate
America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
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کتاب های مرتبط
- اطلاعات
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
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.
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