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

ISBN:

9781612128221

Title:

Author:

Giller, Megan.

Personal Author:

Giller, Megan.

Physical Description:

1 online resource (241 pages)

Contents:

"Cover" -- "title page" -- "copyright" -- "dedication" -- "TOC" -- "Foreword" -- "Introduction" -- "About the Recipes in This Book" -- "How to Melt Chocolate" -- "How to Temper Chocolate" -- "Anatomy of a Bonbon" -- "CH1: From the Bean" -- "WHAT IS BEAN-TO-BAR CHOCOLATE?" -- "Whatâ€™s in a Craft Chocolate Bar?" -- "HOW DO YOU MAKE BEAN-TO-BARCHOCOLATE?" -- "Chocolate Pioneers: SCHARFFEN BERGER" -- "Chocolateâ€™s Green Beginnings" -- "Water-Based Drinking Chocolate" -- "Cocoa Tea" -- "THE CRAFT MOVEMENT" -- "Profile: PATRIC" -- "JOHN NANCI, DIY MACHINES, AND AMERICAN INGENUITY" -- "Profile: FRESCO" -- "Cocoa Nib Ice Cream" -- "CH2: A Sense of Place" -- "WHAT IS SINGLE-ORIGIN CHOCOLATE?" -- "Single-Origin Dark Chocolate Truffles" -- "Chocolate Pioneers: STEVE DEVRIES" -- "Grown-Up Peanut Butter and Jelly Truffles" -- "Profile: MADRE" -- "TYPES OF COCOA" -- "Single-Origin Brownie Flight" -- "THE AMERICAN WAY" -- "Profile: TAZA" -- "Champurrado Drinking Chocolate" -- "CH3: Tasting and Eating" -- "A Quick and Dirty Guide to Tasting Chocolate" -- "Profile: AMANO" -- "Mayan Chocolate Mousse" -- "How to PAIR CHOCOL ATE" -- "BEVERAGE PAIRINGS" -- "Ceylon Tea Fudge Sauce" -- "FOOD PAIRINGS" -- "COMPOSED CHOCOLATE PLATE" -- "Burnt Caramelâ€“Amaro Truffles" -- "Chocolate Pioneers GUITTARD CHOCOLATE" -- "Honey-Carrot PurÃ©e" -- "How to THROW A CHOCOLATE TASTING PARTY" -- "CH4: Chocolate Snobs Donâ€™t Eat Milk Chocolate (and other myths, debunked)" -- "Myth HIGH COCOA PERCENTAGE INDICATES QUALITY" -- "Myth MILK CHOCOLATE IS LESSER CHOCOLATE" -- "Profile: FRUITION" -- "Olive Oilâ€“Sourdough Truffles" -- "Myth WHITE CHOCOLATE ISNâ€™T CHOCOLATE" -- "White Chocolateâ€“Hazelnut Mousse in Pineapple Cups" -- "Myth VEGAN CHOCOLATE IS UNUSUAL" -- "Myth SOY LECITHIN IS BAD FOR YOU" -- "Myth CHOCOLATE IS A MAGICAL CURE-ALL" -- "Myth RAW CHOCOLATE IS REAL".

"PROFILE: RAAKA" -- "CH5: Labeling and the Art of Design" -- "How to READ A CHOCOL ATE L ABEL" -- "Balsamic Strawberries in Mini Chocolate Cups" -- "Chocolate Pioneers MAST BROTHERS" -- "Iced Spicy Drinking Chocolate" -- "Profile: DICK TAYLOR" -- "CHOCOLATE AS ART: GORGEOUS BARS AND LABELS" -- "Profile: FRENCH BROAD" -- "Truffle Torte" -- "CH6: Ethics for the Next Century" -- "WHY CHOCOLATE SHOULDNâ€™T COST 1" -- "THE FAIR-TRADE FALLACY" -- "Chocolate Pioneers MOTT GREEN AND THE GRENADA CHOCOLATE COMPANY" -- "Devil Dogs" -- "WHAT CRAFT MAKERS DO DIFFERENTLY" -- "Chocolate and Churros" -- "Profile: ASKINOSIE CHOCOLATE" -- "Budino diCioccolato" -- "CH7: The Future of Chocolate" -- "CRAFT CHOCOLATE GROWS UP" -- "Profile: THE CHOCOLATE GARAGE" -- "Chocolate Pioneers MICHAEL LAISKONIS AND THE INSTITUTE OF CULINARY EDUCATION" -- "Chocolate Sorbet" -- "CHOCOLATE IS FOR EVERYBODY" -- "Profile: BAR AU CHOCOLAT" -- "Pop Rocks Chocolate Bark" -- "Profile: DANDELION" -- "THE REST OF THE WORLD LOVES CHOCOLATE" -- "Profile: SOMA CHOCOLATEMAKER" -- "Triple Chocolate Chunk Cookies" -- "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 CHOCOL ATE WORDS" -- "CONVERTING RECIPE MEASUREMENTS to METRIC" -- "Selected Bibliography" -- "Thanks".

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Chocolate.

Added Author:

Laiskonis, Michael.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2017

Publication Information:

North Adams :

Storey Publishing, LLC,

2017.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.6374	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

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.

Author Notes

Megan Giller is the author of Bean-to-Bar Chocolate . She is a food writer and journalist whose work has been published in The New York Times , Slate , Zagat , Food & Wine , and Modern Farmer . Giller has written extensively about the food scenes in both New York City and Austin, Texas, and her blog Chocolate Noise was a 2016 Saveur Food Blog Awards finalist. She offers private chocolate-tasting classes, hosts "Underground Chocolate Salons," teaches classes at shops across the country, and judges at chocolate competitions. She lives in Brooklyn.
Michael Laiskonis is Creative Director of New York City's Institute of Culinary Education, and manager of its bean-to-bar Chocolate Lab. Previously Executive Pastry Chef at Le Bernardin for eight years, he was awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation, and in 2014 the International Association of Culinary Professionals tapped him as its 'Culinary Professional of the Year'.

Reviews (1)

Library Journal Review

Chocoholics who have consulted Sophie and Michael Coe's The True History of Chocolate and Chloé Doutre-Roussel's The Chocolate Conoisseur will savor this updated guide to American craft chocolates. Food writer Giller, founder of the website Chocolate Noise (chocolatenoise.com), profiles many of today's most exciting bean-to-bar chocolate makers and pulls together useful information on chocolate history, production, etymology, and more. She includes guides to tempering and tasting cocoa, as well as 22 recipes (e.g., Ceylon tea fudge sauce, balsamic strawberries in mini chocolate cups, cocoa nib ice cream, single-origin brownie flight) from well-known chefs and chocolatiers. VERDICT A timely snapshot of trends in American artisanal chocolate, this title will strengthen dessert collections. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.