Author: Sarah Jane Evans
Publisher: Pavilion Books Limited
Release Date: 2010
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.
The best (and most fun) way to learn about chocolate is by eating it, and this guide provides curious gourmands and budding chocoholics with all the tips they need to become cacao experts. The booklet includes information on buying and tasting chocolate plus how to hosting a tasting party. Let the tasting begin!
These days, people are accustomed to seeing chocolate labeled 54%, 61%, or 72% on grocery store shelves, but some bakers are still confused by what the labeling means and how to use it. In Seriously Bitter Sweet, Alice Medrich presents 150 meticulously tested, seriously delicious recipes—both savory and sweet—for a wide range of percentage chocolates. “Chocolate notes” appear alongside, so readers can further adapt any recipe using the percentage chocolate on hand. The book is a complete revision of Alice’s 2003 Bittersweet, which was named the 2004 IACP Cookbook of the Year. Since 2003, the world of chocolate has grown exponentially and terms like “bittersweet” and “semisweet” no longer suffice as chocolatiers everywhere are making chocolates that are labeled with specific percentages of cocoa.Alice clearly outlines the qualities of different chocolates as she explains how to cook with them. With tricks, techniques, and answers to every chocolate question, Seriously Bitter Sweet will appeal to a whole new audience of chocolate lovers
Author: Robert L. Kroon
Publisher: Xlibris Corporation
Release Date: 2008-02-27
Genre: Biography & Autobiography
A Lifetime Of News chronicles Robert L. Kroons wartime years in Holland under German occupation and his life as a foreign correspondent, radio and TV journalist that took him from Europe to East Timor and Easter Island and dozens of other countries in between. It looks back on some of the peoplesome famous, some eccentric, some admirable and others less sothat he interviewed in the course of his career, including the Shah of Iran, Peter Ustinov and Frank Sinatra. In his introduction, Bob Kroon explains that this book is the offshoot of ten years of current affairs lectures aboard international cruise ships, where he discovered that specific anecdotes illuminating the people and places he covered in his 50 years as a roving correspondent would keep the audience awake, while analytical ponderings about the state of the world had many passengers nodding off. After these lectures, people often asked him where his book was. So Bob Kroon decided to share some of the more memorable episodes with a larger audience, focusing on the humanity of people who crossed his path. A Lifetime Of News is a selective, personal chronicle of events and people that shaped his life and career.
Author: Susan Benjamin
Publisher: Prometheus Books
Release Date: 2016-03-15
Genre: Social Science
RECOMMENDED BY SMITHSONIAN MAGAZINE AS A "BEST BOOK ABOUT FOOD OF 2016"! READERS WITH AN INTEREST IN THE HISTORY OF FOOD AND AMERICANA WILL SAVOR THIS CULTURAL HISTORY There’s more to candy than its sugary taste. As this book shows, candy has a remarkable history, most of it sweet, some of it bitter. The author, a food historian and candy expert, tells the whole story—from the harvesting of the marshmallow plant in ancient Egypt to the mass-produced candy innovations of the twentieth century. Along the way, the reader is treated to an assortment of entertaining facts and colorful characters. These include a deposed Mexican president who ignited the modern chewing gum industry, the Native Americans who created pemmican, an important food, by mixing fruit with dried meat, and the little-known son of a slave woman who invented the sugar-processing machine still in use today. Susan Benjamin traces people’s changing palate over the centuries as roots, barks, and even bugs were savored as treats. She surveys the many uses of chocolate from the cacao bean enjoyed by Olmec Indians to candy bars carried by GIs in World War II. She notes that many candies are associated with world’s fairs and other major historical events. Fun and informative, this book will make you appreciate the candy you love even more by revealing the fascinating backstory behind it.