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Cover: 9781612128214 | Bean-To-Bar Chocolate: America's Craft Chocolate Revolution: The...
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Bean-To-Bar Chocolate
America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
Buch von Megan Giller
Sprache: Englisch

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Beschreibung
This delectable tour of America's craft chocolate movement is the ultimate fulfillment for your chocolate obsession.

Author Megan Giller traces the journey from harvesting cacao pods to transforming them into finished bars with distinctive and complex flavors – including fruity, floral, nutty, and smoky. You'll then go behind the scenes to learn why artisanal chocolate from America's hottest makers is so special.

Giller teaches the nuanced art of pairing chocolate with beer, spirits, bread, cheese, and more, while master chefs highlight those irresistible combinations with recipes for decadent treats such as Ceylon Tea Fudge Sauce and Pop Rocks Chocolate Bark.
This delectable tour of America's craft chocolate movement is the ultimate fulfillment for your chocolate obsession.

Author Megan Giller traces the journey from harvesting cacao pods to transforming them into finished bars with distinctive and complex flavors – including fruity, floral, nutty, and smoky. You'll then go behind the scenes to learn why artisanal chocolate from America's hottest makers is so special.

Giller teaches the nuanced art of pairing chocolate with beer, spirits, bread, cheese, and more, while master chefs highlight those irresistible combinations with recipes for decadent treats such as Ceylon Tea Fudge Sauce and Pop Rocks Chocolate Bark.
Über den Autor
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’.
Inhaltsverzeichnis
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
Details
Erscheinungsjahr: 2017
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9781612128214
ISBN-10: 1612128211
Sprache: Englisch
Einband: Gebunden
Autor: Giller, Megan
Hersteller: Storey Publishing
Verantwortliche Person für die EU: Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 211 x 171 x 22 mm
Von/Mit: Megan Giller
Erscheinungsdatum: 19.09.2017
Gewicht: 0,617 kg
Artikel-ID: 121070914
Über den Autor
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’.
Inhaltsverzeichnis
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
Details
Erscheinungsjahr: 2017
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9781612128214
ISBN-10: 1612128211
Sprache: Englisch
Einband: Gebunden
Autor: Giller, Megan
Hersteller: Storey Publishing
Verantwortliche Person für die EU: Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 211 x 171 x 22 mm
Von/Mit: Megan Giller
Erscheinungsdatum: 19.09.2017
Gewicht: 0,617 kg
Artikel-ID: 121070914
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