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 Americaâ s leading makers, this rich compendium is a chocolate-loverâ s dream.
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 Americaâ s leading makers, this rich compendium is a chocolate-loverâ s dream.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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’.
Inhaltsangabe
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
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
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