The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes
| Author | : | |
| Rating | : | 4.55 (957 Votes) |
| Asin | : | 158008950X |
| Format Type | : | paperback |
| Number of Pages | : | 246 Pages |
| Publish Date | : | 2016-10-12 |
| Language | : | English |
DESCRIPTION:
Presilla dissects buzzwords such as single origin and estate grown, illuminates chocolate trends gaining traction with manufacturers and connoisseurs, and predicts what the future holds for chocolate as a globally celebrated delicacy. She also elucidates the harvesting, fermenting, and drying practices that create subtle distinctions in the tastes of particular strains of cacao. More than two hundred years ago, the great Swedish botanist Carolus Linnaeus christened the cacao tree Theobroma cacao, “food-of-the-gods cacao.” Truly, chocolate is the closest thing we mortals have to ambrosia. From the burnished reds and shocking yellows of the cacao fruits to the deep mahoganies and milky tans of the finished product, we follow cacao from bean to bar, each incarnation as luscious as the next. More than just a cultural and natural history of our most coveted indulgence, The New Taste of Chocolate, Revisedincludes a new collection of Maricel Presilla’s savory recipes plus
She studied medieval Spanish history at Spain’s University of Valladolid and at New York University, where she received her PhD. She is the co-owner and chef of two restaurants in Hoboken, New Jersey: the small pan-Latin Zafra and the more formal South American Cucharamama. In September 2009, she was
We are also allowed a taste of the diversity that was once part of the palate of flavors used by the chocolate industry of old and insight into why some of these may be lost forever.”—Gary Guittard, president of Guittard Chocolate Company “After reading Maricel’s book and recognizing the sophisticated and complex journey from cacao in the field to the wonderful quality chocolate available to consumers, you will have a whole new appreciation for chocolate. Maricel offers detailed insight into the nuances of chocolate. Maricel’s meticulously researched book deserves a place of honor in every serious chocolate lover’s library.”—Elaine González, author of The Art of Chocolate. This book will be a revelation and
Interesting but somewhat narrow AZterritory Interesting, although would like to have had a bit of a broader history vs. constantly talking about the varieties. Very little in it about Mexico, which I found surprising, seeing that the lust for chocolate in Europeans really started in Tenochtitlan. The recipes did not seem to be realistic or attainable as it calls for very specific types of chocolate that would take a lot of effort (and expense) to obtain, but perhaps for a special occasion they would be workable. The photos are colorful. Overall, as I was researching for a living history . This book is as good as pure chocolate Peter Bachmann Roessle This book is as good as pure chocolate! In short the best book I have obtained about history and use of cocoa. Easy to understand and to get the best knowledge about history and use of cocoa and chocolate. Beautiful images, excellent information! I am fascinated. Thank you so much Maricel!Next time I shall meet you you have to sign me the book! Last time at Estragon in Quito I did not know about your ability!! Very best regards!. The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes I purchased this book upon a recommendation of a professional Chocoliter program I'm enrolled. It is a wonderful book rich in history, the growing and manufacturing. Anyone who is interested in chocolate I believe would find this book fascinating. I have tried many of the recipes and find them a wonderful culinary experience.