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Bean-to
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Lieu : Imperial, Missouri, États-Unis
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Numéro de l'objet eBay :395345639976
Caractéristiques de l'objet
- État
- ISBN
- 9781612128214
- Book Title
- Bean-To-Bar Chocolate : America's Craft Chocolate Revolution: the Origins, the Makers, and the Mind-Blowing Flavors
- Publisher
- Storey Publishing, LLC
- Item Length
- 8.2 in
- Publication Year
- 2017
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 0.8 in
- Genre
- Cooking, Business & Economics
- Topic
- Courses & Dishes / Confectionery, Specific Ingredients / Chocolate, Industries / Food Industry
- Item Weight
- 21.7 Oz
- Item Width
- 6.8 in
- Number of Pages
- 240 Pages
À propos de ce produit
Product Identifiers
Publisher
Storey Publishing, LLC
ISBN-10
1612128211
ISBN-13
9781612128214
eBay Product ID (ePID)
234194141
Product Key Features
Book Title
Bean-To-Bar Chocolate : America's Craft Chocolate Revolution: the Origins, the Makers, and the Mind-Blowing Flavors
Number of Pages
240 Pages
Language
English
Publication Year
2017
Topic
Courses & Dishes / Confectionery, Specific Ingredients / Chocolate, Industries / Food Industry
Illustrator
Yes
Genre
Cooking, Business & Economics
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
21.7 Oz
Item Length
8.2 in
Item Width
6.8 in
Additional Product Features
Intended Audience
Trade
LCCN
2017-011628
Reviews
The Gourmand World Cookbook Awards US winner, Chocolate category "Shedding some much-needed sunshine on an ever-expanding delectable industry, Megan not only reminds us that our favorite treat starts out as a vegetable, but also shows the painstaking process these little beans go through to achieve global stardom. Her wit and charm come through on each tasty page." -- Johnny Iuzzini, pastry chef and author of Dessert FourPlay and Sugar Rush "I thought I knew chocolate, but that was before reading this lively primer, which tells us all we need to know about chocolate's history, production, labeling, and more. It delivers on every level: stimulating our appetite for knowledge, then sating our cravings with luscious recipes." -- Darra Goldstein, editor-in-chief, The Oxford Companion to Sugar and Sweets "What you need to know, right now, about the US bean-to-bar movement, no-holds-barred. Giller takes us behind the scenes with our favorite chocolate makers and invites us to explore hands-on with delicious recipes and tastings." -- Pam Williams, founder, Ecole Chocolat Professional School of Chocolate Arts "An exhaustive look at the world of craft chocolate, featuring some of my favorite makers. What's not to like about a whole book on chocolate?" -- Anna Jones, chef and author of A Modern Way to Eat and A Modern Way to Cook "Easy-to-follow recipes and informative diagrams with helpful descriptions for the novice palate!" -- Michael Recchiuti, founders of Recchiuti Confections "Finally, someone sheds some light on the bean-to-bar journey, which can seem obscure but also results in flavors that are fireworks for your mouth." -- Jacques Torres, pastry chef and chocolatier, "Shedding some much-needed sunshine on an ever-expanding delectable industry, Megan not only reminds us that our favorite treat starts out as a vegetable, but also shows the painstaking process these little beans go through to achieve global stardom. Her wit and charm come through on each tasty page." -- Johnny Iuzzini, pastry chef and author of Dessert FourPlay and Sugar Rush "I thought I knew chocolate, but that was before reading this lively primer, which tells us all we need to know about chocolate's history, production, labeling, and more. It delivers on every level: stimulating our appetite for knowledge, then sating our cravings with luscious recipes." -- Darra Goldstein, editor-in-chief, The Oxford Companion to Sugar and Sweets "What you need to know, right now, about the US bean-to-bar movement, no-holds-barred. Giller takes us behind the scenes with our favorite chocolate makers and invites us to explore hands-on with delicious recipes and tastings." -- Pam Williams, founder, Ecole Chocolat Professional School of Chocolate Arts "An exhaustive look at the world of craft chocolate, featuring some of my favorite makers. What's not to like about a whole book on chocolate?" -- Anna Jones, chef and author of A Modern Way to Eat and A Modern Way to Cook "Easy-to-follow recipes and informative diagrams with helpful descriptions for the novice palate!" -- Michael Recchiuti, founders of Recchiuti Confections "Finally, someone sheds some light on the bean-to-bar journey, which can seem obscure but also results in flavors that are fireworks for your mouth." -- Jacques Torres, pastry chef and chocolatier
Table Of Content
Foreword by Michael Laiskonis Introduction: Chocoholics Anonymous: From Cake to Craft About the Recipes in This Book 1 From the Bean 2 A Sense of Place 3 Tasting and Eating 4 Chocolate Snobs Don't Eat Milk Chocolate (and Other Myths, Debunked) 5 Labeling and the Art of Design 6 Ethics for the Next Century 7 The Future of Chocolate Epilogue: Chocolate Revolution Appendix: Chocolate Timeline The History of the World ... in Chocolate! My Top 50 Bean-to-Bar Makers in the United States Farms, Co-Ops, and Companies Glossary of Chocolate Words Selected Bibliography Thanks Index
Synopsis
Author Megan Giller invites fellow chocoholics on a fascinating journey through America's craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like "white chocolate isn't chocolate") and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You'll get a taste for the chocolate-making process and understand how chocolate's flavor depends on where the cacao was grown -- then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs., Craft chocolate is hot, thanks to directly sourced ingredients from cacao bean farms and an amazing range of flavors. With tasting and pairing guidelines, recipes from top chocolatiers, and stories of America's leading makers, this rich compendium is a chocolate-lover's dream.
LC Classification Number
TP640.G55 2017
Copyright Date
2017
ebay_catalog_id
4
Description de l'objet du vendeur
Le vendeur assume l'entière responsabilité de cette annonce.
Numéro de l'objet eBay :395345639976
Expédition et manutention
Lieu où se trouve l'objet :
Imperial, Missouri, États-Unis
Expédition :
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| Expédition et manutention | À | Service | Livraison*Voir les remarques sur la livraison |
|---|---|---|---|
| Expédition sans frais | États-Unis | Economy Shipping | Livraison prévue entre le sam. 22 juin et le mar. 25 juin à 43230 |
| 9,35 $US (environ 12,86 $C) | États-Unis | Expédition accélérée (USPS Priority Mail®) | Livraison prévue entre le sam. 22 juin et le lun. 24 juin à 43230 |
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| Expédition dans les 1 jours ouvrables après réception du paiement. |
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Avis les plus pertinents
- mars 18, 2020
Bean to bar and more; A comprehensive account of artisan, small batch cocoa, chocolate and derivatives from inception to the present.
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