Chocolate
Books Chocolate Recipes History of Chocolate
An
eclectic collection of books about chocolate - histories, references,
recipes, even chocolate fiction! Click on the title of interest and you
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The first time
Maricel Presilla tasted cocoa from her grandmother's farm in eastern
Cuba, she expected the papaya-looking fruit to be full of Hershey
kisses. Instead she saw lumpy, tan-colored seeds in a sticky, sweet-tart
ivory pulp that reminded her of lychees, and it didn't even smell
like chocolate. In The New Taste of Chocolate, Presilla follows the
life of a cocoa pod from a sapling through harvest, fermentation,
roasting, and production to arrive at what we all recognize as chocolate.
The Coes, both
anthropologists with a culinary bent, delve deeply into the history
of their mouthwatering subject. The material on ancient cultures is
particularly fascinating--did you know that the Maya used unsweetened
liquid chocolate as currency? And in a chapter called "Chocolate
for the Masses," they detail the modernization of chocolate manufacture,
which has allowed more than 25 million Hershey's Kisses to roll off
the conveyor belt each day.
Young's engaging
and scholarly book examines the natural history of cacao and its transformation
into a cultivated crop of ancient and modern peoples and its ecological
connections to the rain forest. Young points out that cacao is among
a handful of New World tropical plants that, due to the Spanish conquest
of Central America in the late fifteenth century, became a bridge
between two distinct spheres of humankind: Western culture and society
on one hand, and the ancient and indigenous peoples of Mesoamerica
on the other.
Chocoholics beware;
All About Chocolate will likely make you drool all over the pages
until you can get your next fix of cocoa heaven. This is a mini-encyclopedia
of chocolate history, terminology, trivia, and, of course, rich, chocolatey
recipes.
This absorbing narrative follows the craft community of French chocolatiers-members
of a tiny group experiencing intensive international competition-as
they struggle to ensure the survival of their businesses. Susan J.
Terrio moves easily among ethnography, history, theory, and vignette,
telling a story that challenges conventional views of craft work,
associational forms, and training models in late capitalism. She enters
the world of Parisian craft leaders and local artisanal families.
In this winning blend of fiction and fact, a long-lived Spaniard serves
as narrator and guide through the Old World discovery and development
of one of life's consuming passions. In 1518, young Diego de Godoy
sets sail for the New World to find a rare treasure to win the heart
and hand of Isabella. Joining Cortes, Diego journeys to Mexico, where
he guards Montezuma; finds his true-love, Ignacia; and through her
discovers the delight of the drink of the cacao bean.
Fans of high-end chocolate delights have long flocked to Robert
Linxe's La Maison du Chocolat, a Paris-based confection-boutique
"chain." La Maison du Chocolat, blissfully photo-illustrated
in color, offers readers an introduction to Linxe's art and craft,
plus 65 recipes for a wide range of treats..
Medrich has
written several other cookbooks, but chocolate is her real love,
and she returns once again to it here. She had originally intended
this to be a holiday cookbook but decided that that idea was too
limiting, so she instead categorizes her recipes by season: "robust
flavors" for fall
Okay, we know you only read The Chocolate Bible for the articles,
but will your friends believe you? After all, this stunning book is
so overflowing with luscious photographs of chocolate in all its delectable
varieties, shapes, and forms that it's hard to believe one could get
any reading done...
