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

Staff Pick Logo
Bean-To-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors Cover Image
By Megan Giller, Michael Laiskonis (Foreword by)
List Price: $19.95
Our Price: $15.96
(Save: $3.99 20%)
On Our Shelves Now
15 on hand, as of Dec 16 6:30am
(STAFF PICKS)

Staff Reviews


As someone who devours at least two bars of at least 80% chocolate a week (and lives dangerously close to Taza), I found this book fascinating. From process, descriptions of fair-trade versus direct trade, to types of bars to creative pairings, this is THE book on chocolate today. Just remember to include a few bars when you gift it!

Marika

— From Bean to Bar Chocolate

Description


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.

About the Author


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.
Product Details
ISBN: 9781612128214
ISBN-10: 1612128211
Publisher: Storey Publishing
Publication Date: September 19th, 2017
Pages: 240
Language: English