num_pages: 160
description: Cacao importer and chocolate expert Maricel Presilla takes chocoholics to new territoryto the almost primeval plantations of Latin America where the world's first and today's finest cacaos are grown. Presilla who is at the forefront of the revolution in fine chocolate making explains that the flavor and quality of chocolate depend on the complex genetic profiles of different cacao strains and on cacao farmers carrying out careful rigorous harvesting and fermentation practices. With 25 recipes from internationally known pastry chefs and chocolatiers like Pierre Herm? and Elizabeth Faulkner and directions for making chocolate at home THE NEW TASTE OF CHOCOLATE elevates our taste for this food of the gods to a whole new level. Presilla is a cacao supplier for premier chocolate makers such as Scharffen Berger and Guittard and a consultant to the world's top pastry chefs. Over 100 gorgeous location identification and food photos.
language: English
title: The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes
publisher: Ten Speed Press