| The New Taste of Chocolate By Maricel E. Presilla More than two hundred years ago, the great Swedish botanist Carolus Lennaeus christened the cacao tree Theobroma cacao, "food-of-the-gods cacao." Truly, chocolate is the closest thing we mortals have to ambrosia. But not all chocolate is created equal, a fact we instinctively know when we bite into an exceptional bar of chocolate. Going far beyond the scope of anything currently written about chocolate, this unique book immerses chocolate lovers in the rich history and science of the cacao bean, offers an amazing collection of recipes from internationally renowned pastry chefs, and speaks of a new approach toward chocolate that is being taken by manufacturers and connoisseurs -- like wine and cheese, chocolate is beginning to receive the scrutiny it deserves. Illustrated in full color throughout, this comprehensive and gorgeous book will help chocoholics cultivate an appreciation for the subtleties of their favorite culinary delicacy. 198 pages hardcover | |
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