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Bean-To-Bar Chocolate: America's Craft Choclate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors

Bean-To-Bar Chocolate: America's Craft Choclate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors (Hardback)

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Synopsis

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.

BusinessIndustry & industrial studiesManufacturing industriesFood manufacturing & related industriesFood & DrinkCookery by ingredientCooking with chocolateTechnicalIndustrial chemistry & manufacturing technologiesIndustrial chemistryFood & beverage technology Publisher: Storey Publishing LLC Publication Date: 28/09/2017 ISBN-13: 9781612128214  Details: Type: Hardback Format: Books
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Megan Giller is a Brooklyn-based writer and editor with strong connections to the food world in both New York City and Austin, TX. Giller writes for many publications, including the New York Times, Slate, Texas Monthly, Zagat Austin, Food & Wine, and Modern Farmer. You can find her blog at chocolatenoise.com.

More books by Megan Giller

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Location 1st Book Each additional book Average Delivery Time
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