Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with chocolate
Readers will discover what makes "bean-to-bar" chocolate so
special, while colourful graphics explain how chocolate makers
source their cocoa beans and how those beans get turned into
chocolate of all flavours. Author Megan Giller includes delicious
suggestions for reader to create their own chocolate tasting, with
advice for pairing chocolate with coffee, tea, beer, spirits,
bread, cheese and other foods. She busts myths (will "raw"
chocolate cure all your ailments?) and illuminates the difference
between labels like "fairtrade" and "direct trade." Bean-to-Bar
Chocolate also features 22 chef driven recipes from masters like
Michael Laiskonis, Alice Medrich, Christina Tosi and Janina
O'Leary, as well as profiles of a dozen cutting edge chocolate
makers, from Taza to Dandelion to Askinosie. With gorgeous
photography throughout, this is the ultimate celebration of
America's favourite sweet.
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