Bean-to-Bar Chocolate
America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
By Megan Giller
Foreword by Michael Laiskonis
Look Inside
Review quotes
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
“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
Product Details
- September 19, 2017
- 9781612128214