The new taste of chocolate
Subtitle: a cultural and natural history of cacao with recipes
By: Maricel E. Presilla.
Edition: 1st rev. ed.
Publisher: Ten Speed Press
Published: 2009
Place of publication: Berkeley [Calif.]
Language: eng
Number of pages: 246
ISBN-13: 9781580089500
Subjects: Cookery (Chocolate); Chocolate
Other titles: Chocolate
Description: 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. But not all chocolate is created equal, a fact we instinctively know when we bite into an exceptional piece of chocolate. What qualities set artisanal chocolate apart from mass-marketed brands? How does chocolate impact our health? How will the rising popularity of microbatch chocolate affect the industry? To find out, The New Taste of Chocolate, Revised takes us on a journey beginning with Maya and Aztec chocolate rituals, followed by exploring the significance of cacao through the ages, up through groundbreaking contemporary genetic discoveries. --
Notes: Includes bibliographical references and index.
Table of contents: title: Growing up with cacao; title: A natural and cultural history of chocolate; title: Identifying cacao; title: From cacao to chocolate; title: Tasting chocolate; title: Recipes; title: Glossary; title: Sources.