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The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes

Maricel E. Presilla




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 | #280117 in Books |  Ten Speed Press |  2009-11-24 |  2009-11-24 | Original language:English | PDF # 1 |  10.25 x.85 x8.50l,2.40 | File type: PDF | 246 pages

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||6 of 6 people found the following review helpful.| Interesting but somewhat narrow|By AZterritory|Interesting, although would like to have had a bit of a broader history vs. constantly talking about the varieties. Very little in it about Mexico, which I found surprising, seeing that the lust for chocolate in Europeans really started in Tenochtitlan. The recipes did not seem to be realistic or attainable as it calls for very s| |“Few people in the world know as much about chocolate as Maricel Presilla, or write as passionately about it. Her pioneering book, The New Taste of Chocolate, is the first to document the fascinating diversity of cacao varieties and their influence on ch

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 risin...

You can specify the type of files you want, for your device.The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes   |  Maricel E. Presilla. Which are the reasons I like to read books. Great story by a great author.

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