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

by Megan Giller

Michael Laiskonis (Foreword)

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.

• ISBN10: 161212822X
• ISBN13: 9781612128221
• Publish Date: 19 September 2017
• Publish Status: Active
• Imprint: Storey Publishing
• Format: eBook
• Pages: 208
• Language: English

Reviews

[Eve1972]

Nice eye catching cover on this one. Good representation of the subject matter found within. Great composition and title work as well.

This was an interesting little book chocked full of great info, tips, tricks, and recipes about the most fantastic food in the world...CHOCOLATE. It was well laid out and full of yummy photos and fun graphics. It is divided into the following chapters ( From the Bean, A Sense of Place, Tasting and Eating, Chocolate Snobs, and Labeling and the Art of Design.)



I wouldn't say it was the most riveting of books, but if you are looking at trying your hand at artisan chocolate making then this would be a good book to add to your collection.